Corn Muffins With Raspberry Jam Recipe

Name: Corn Muffins With Raspberry Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Position an oven rack in the center of the oven; preheat to 350u00b0.
2
Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
3
In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
4
In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
5
In another big bowl, whisk the eggs until well blended.
6
One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
7
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.
8
Spoon about 1/4 cup batter into each prepared muffin cup.
9
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.
10
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.
11
Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

934

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 3/4 cups unbleached all-purpose flour, 1 cup medium coarse yellow cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Corn Muffins With Raspberry Jam falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Muffins With Raspberry Jam

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