CORN MUFFINS WITH RASPBERRY JAM

Corn Muffins With Raspberry Jam image

Provided by ratherbeswimmin

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.