- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 cup crunchy almond butter
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup strawberry jam or jelly
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.