Corn Muffins With Raspberry Jam

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READY IN: 1hr 18mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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