Best Raspberry Jam Muffins Recipes

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CORN MUFFINS WITH RASPBERRY JAM



Corn Muffins With Raspberry Jam image

Make and share this Corn Muffins With Raspberry Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h18m

Yield 12 muffins

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 418.9, Fat 18, SaturatedFat 7.2, Cholesterol 79.9, Sodium 359, Carbohydrate 58.6, Fiber 1.7, Sugar 23.2, Protein 6.5

RASPBERRY JAM MUFFINS



Raspberry Jam Muffins image

Once I hit on the right ingredients for a muffin recipe utilizing jam, as fresh fruit is getting ever more expensive in my area, these are now a keeper. Any jam or preserve will work. They freeze fine, so can be made in big batches.

Provided by thepetnanny

Categories     Breads

Time 25m

Yield 12-14 muffins, 12-14 serving(s)

Number Of Ingredients 12

1 cup margarine, melted (Imperial is better for baking)
3/4 cup sugar
1/4 cup brown sugar
1 cup milk
2 cups flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup raspberry jam
chocolate chips
toasted coconut
1 teaspoon cinnamon
1/3 cup sugar

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.

Nutrition Facts : Calories 282.3, Fat 8.5, SaturatedFat 2.1, Cholesterol 2.9, Sodium 338, Carbohydrate 49.2, Fiber 0.8, Sugar 29, Protein 3

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