Best Raspberry Jam Muffins Recipes

CORN MUFFINS WITH RASPBERRY JAM

Steps:

• 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.

RASPBERRY JAM MUFFINS

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
• Place muffincups in a twelve cup muffin tin.
• Fill each muffin cup half-way.
• Place a half tablespoon of jam in the center each.
• Add remaining batter to fill each cup nearly full.
• Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
• Bake for 15 minutes and start checking for doneness.
• Mix cinnamon and sugar together.
• When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.