Lingonberry Swirl Muffins

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These fluffy Lingonberry Swirl Muffins with bakery-style muffin tops are flavored with almond extract, full of lingonberry preserves and so easy to make in under 30 minutes!

These Lingonberry Swirl Muffins were inspired by the Hafi Lingonberry Preserves that I received in the “5th Anniversary Fika” October 2024 box from Fikabröd Box! These muffins have a fluffy almond base full of lingonberry preserves and tall muffin tops swirled with even more lingonberry preserves. They’re so easy to make in under 30 minutes with no mixer required!

Looking for more bakery-style muffin recipes? Try my Nutella Swirl Muffins, Pumpkin Banana Muffins or Blueberry Chocolate Chip Muffins!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Buttermilk – adds flavor, moisture and makes muffins fluffy. You can also use whole milk but

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Almond extract, vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Lingonberry Preserves – they wouldn’t be lingonberry muffins without this! I used Hafi Lingonberry Preserves but any brand will work find. You could also use jam or even swap it for a different fruit.

How To Make Lingonberry Swirl Muffins

1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.

2. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs almond extract and vanilla extract until smooth and well combined.

3. Fold the dry ingredients into the wets until just combined.

4. Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop) then scoop 1 teaspoon of lingonberry preserves on top of each muffin and swirl with a toothpick.

5. Top with about another 3 tablespoons of batter then scoop another 1 teaspoon of lingonberry preserves on top of each muffin and swirl with a toothpick.

6. Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Lingonberry Swirl Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Lingonberry Swirl Muffins

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the batter otherwise it will develop too much gluten and be dense/gummy!
• Scoop the batter to the top of the muffin cups to ensure tall muffins!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂