Corn Muffins With Raspberry Jam
- Ready In:
- 1hr 18mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 2 3⁄4 cups unbleached all-purpose flour
- 1 cup medium coarse yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⁄4 cup unsalted butter, melted
- 3⁄4 cup packed light brown sugar
- 3 eggs
- 1 cup milk, at room temperature
- 1⁄3 cup canola oil
- 3⁄4 cup creme fraiche, at room temperature
- 3⁄4 cup raspberry jam
directions
- Position an oven rack in the center of the oven; preheat to 350°.
- Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
- In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
- In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
- In another big bowl, whisk the eggs until well blended.
- One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
- Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
- Spoon about 1/4 cup batter into each prepared muffin cup.
- Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
- Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
- Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
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