Preheat the oven to 180°C (350°F). Line a muffin tin with 12 paper liners.
In a medium mixing bowl, whisk together the plain flour, almond flour, baking powder, sea salt and granulated sugar. Set aside.
1 ¼ cups all-purpose flour, 1 cup almond flour or ground almonds (not packed), 2 teaspoons baking powder, ½ teaspoon fine sea salt, ½ cup granulated sugar
In a large mixing bowl, whisk together the sourdough discard, eggs and milk until smooth. Next, whisk in the sunflower oil, melted butter and vanilla until well combined.
7 ounces sourdough discard, 2 medium eggs, ½ cup milk, ¼ cup sunflower oil, ¼ cup butter, melted and slightly cooled, 1 teaspoon vanilla extract
Add the dry ingredients to the bowl with the wet ingredients and fold in using a wooden spoon until just combined. If you have some streaks of flour left behind that's good.
Gently fold in the white chocolate and then dollop the cherry jam all over the batter. Fold again carefully until the jam is swirled through the batter but not mixed in so that the batter turns pink.
5 ounces white chocolate, chopped, 6 tablespoons cherry jam
Divide the mixture between the muffin liners in your prepared tin. They should be almost but not quite full. Add a little extra jam on top of each muffin - about ¼ to ½ teaspoon. Carefully swirl the jam into the tops of the muffins using a toothpick or cocktail stick. Sprinkle with the flaked almonds.
6 tablespoons cherry jam, ¼ cup flaked almonds, for sprinkling on top of the muffins
Bake in the preheated oven for about 25 minutes until golden brown and an inserted cake tester comes out almost clean. Leave to cool in the muffin tin for 5 minutes before transferring to a cooling rack to cool completely.