AB&J crumble muffins.

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OLYMPUS DIGITAL CAMERAThese muffins though… I happen to LOVE raspberry jam. My Grandmom makes homemade jam and her raspberry is my FAVORITE! Although she makes a delicious strawberry, peach, blueberry, strawberry rhubarb, fig.. I can go on and on. I used almond butter and raspberry jam, along with Kodiak Cakes pancake and waffle mix to make these delicious muffins!

Recipe: (makes 6 muffins)

for the muffins:

  • 1 cup Kodiak Cakes mix
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) melted butter
  • 1/4 cup almond butter
  • 6 tablespoons raspberry jam – or whichever flavor you prefer!
  • 1/3 cup almond milk

for the crumble:

  • 1/4 cup Kodiak Cakes mix
  • 2 tablespoons butter, softened slightly
  • 1 tablespoon almond butter
  • 2 tablespoons brown sugar



  1. Preheat oven to 350 degrees
  2. In a large bowl, add Kodiak Cakes mix
  3. In a separate bowl, add brown sugar, egg, vanilla, melted butter and almond butter – whisk until smooth
  4. Add Kodiak Cakes mix to wet ingredients in about 2 increments, switching off with almond milk
  5. Once all of dry ingredients and almond milk is added, mix until smooth and set aside  (you want the batter to be on the thicker side so the jam doesn’t sink to the bottom during baking – if you think it’s too thin, add more pancake mix until it’s thicker)
  6. In a separate bowl, add all the ingredients for the crumble
  7. Use a fork to mix everything together until the mixture becomes the texture of small peas – do not mix until smooth
  8. Grease a muffin tin and add batter about 2/3 full
  9. Add 1 tablespoon of jam to each
  10. Evenly distribute the crumble on top of each muffin
  11. Bake for 18-20 minutes or until crumble is golden brown
  12. Let cool slightly, then carefully remove muffins from their tins and place on a cooling wrack
  13. Enjoy!


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