My jam stockpile is something to behold right now. So of late I’ve been trying to find recipes that I can incorporate it here and there. I stumbled upon this recipe recently from my collection of torn out magazines pages I have in a file I call "you need to make this." So that is what I did. Because honestly who doesn’t love spreading jam on fresh-out-of-the-oven baked goods? Now you can have your jam and eat it too-inside your muffin! At the center of these genius treats is a dollop of sweet jam, which bakes right along with them. In addition to the tasty filling, sour cream gives the muffin a really moist crumb. You can also change it up. Any kind of jam will do in this recipe, not just strawberry. Try raspberry, peach or even fig. Fruit jams complement the sweetness of the muffin batter, but you could also go crazy with caramelized onion, bacon, or a sweet and savory combination of ham, apple and sage. ~s
Strawberry Jam Muffins
2 cups unbleached all-purpose flour
3/4 cup sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups sour cream
6 Tbs. unsalted butter, melted
1 tsp. vanilla extract
1/2 cup strawberry jam (or any other favorite type)
Preheat an oven to 375°F. Line 12 standard muffin cups with paper liners.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the sour cream, butter, eggs and vanilla until smooth. Add the sour cream mixture to the flour mixture and stir just until evenly moistened. The batter will be slightly lumpy.
Fill each prepared muffin cup about one-third full with batter. Drop a heaping 1 tsp. of jam into the center of each muffin cup, then cover with batter until level with the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, 20 to 25 minutes.
Transfer the pan to a wire rack and let cool for about 5 minutes, then turn the muffins out onto the rack and let cool for a few minutes more. Serve the muffins warm or at room temperature. Makes 12 muffins.