Corn Muffins With Raspberry Jam
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
905
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).