Jam MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These are so good and my kids love them. They are easy to make and you can get creative with whatever jam you have as I have tried all the berry jams, cherry, apricot and even lemon curd. These are fun because depending on the jam of choice I always doctor them up with spices or fresh fruit. I also like to sprinkle the tops with vanilla sugar or just raw sugar. I let my kids call the shots when making these. It’s always fun together and fun when we get to enjoy them together.
3 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground cardamon
12 Tablespoons butter, room temperature
1 1/2 cups sugar
3 lg eggs
2 teaspoons vanilla
1 1/2 cups sour cream, room temperature
1/3 cup jam of choice (blueberry or blackberry or cherry)
Lemon/orange zest, optional
Vanilla sugar to sprinkle on before cooking
2 cups powdered sugar
3-4 tablespoons whole milk
1/2 teaspoon vanilla
- Preheat oven to 350. Line a muffin pan with muffin cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream butter and sugar together on medium high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the eggs, one at a time, beating well between each addition. Add the vanilla and mix until blended.
- With the mixer on low, add the flour in thirds, mixing until just combined and scraping down the sides of the bowl as necessary. Add the sour cream and mix until combined, about 1 minutes.
- Scoop 2 Tablespoons batter into each muffin cup, spread it so it covers the bottom. Spoon 1 heaping teaspoon of jam into the middle and then cover with more batter, making sure to cover jam.
- Bake for 22-25 minutes until muffins are golden brown. Tops should be firm and toothpick should come out clean. Remove and allow to cool in pan for 15.
- Remove muffins from pan and allow to cool on rack or serve and enjoy with or without the glaze.
- In a small bowl, mix powdered sugar, milk, and vanilla together. Drizzle over the top of each muffin.
- Muffins are good for 2 days stored in an air tight container or freeze and reheat.