Jammy Filled Corn Muffins
I made these during the blizzard we had a few weeks ago and for some reason just haven't gotten around to sharing them yet and now I'm thinking that they would make an excellent addition to a Valentine's Day breakfast. There's the red factor, which of course is a must for any Valentine's celebration. And then there are the little subtle hints from certain people I know and love, like "I really think you should make these muffins for Valentine's Day" that somehow make me think that these would be very welcome come Sunday morning. Ha! So looks like Jammy Filled Corn Muffins are on the menu at my house and I can't wait! Though I do love all of the muffins I've already posted, these may just be my new favorite!
Most days breakfasts in our house are kind of ordinary--oatmeal, cold cereal or eggs 'cause we're usually in a rush so it's a real treat to wake up to a freshly baked muffin. And these are extra special because you not only get an amazingly delicious corn muffin but the adorableness factor of the jam in the center! And they're easy to whip up!
First you make an easy corn muffin batter--
And in less than 20 minutes, the muffins bake up delightfully golden brown.
Once they've cooled for a few minutes, you make little wells in each muffin using either your thumb or the back of a wooden spoon. This would be a good part for kids to help with!
And fill them with jam or preserves
To give them even more of a festive look, you can dust them with a little confectioners' sugar.
With each bite you get the perfect combination of tender corn muffin and sweet jam. I filled some with raspberry, some with strawberry, but you can use any kind you like. Serve me one of these with a steaming mug of tea and I'm a happy Valentine's girl--no presents needed (well, maybe just one or two!) .
Jammy Filled Corn Muffins
Makes 12 muffins
Prep Time: 15 minutes; Bake Time: 15-18 minutes; Assembly Time: 10 minutes
Ingredients
1 1/2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup sugar
3/4 cup coarse yellow cornmeal
3 large eggs, room temperature
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
3/4 cup of your favorite jam or preserves (I filled some with raspberry and some with strawberry)
Confectioners' sugar for dusting (optional)
The Recipe
1. Make sure your rack is in the center of the oven and preheat to 350ºF. Line muffin tin with paper liners or spray cups with non-stick cooking spray. Set aside.
2. Place the flour, baking powder and soda, salt, sugar and cornmeal in the large bowl of an electric mixer and mix on low till combined. Still keeping the speed low, add the eggs one at a time, beating well after each addition. Add in the buttermilk and oil. Mix until well combined, scraping down the bowl as necessary. Add in the sour cream and mix just to combine.
3. Divide the batter evenly between the prepared muffin cups and bake for 15-18 minutes, rotating the pan about halfway through the baking process, until the muffins look golden and puffed and a tester inserted into the center of a muffin comes out clean.
4. Let the muffins cool in a pan on a rack for about 5 minutes. Then remove the muffins from the pan. Use the back of a wooden spoon or your thumb to press down in the center of each muffin to create an indentation deep enough to hold about a tablespoon of the jam. Fill each muffin with about 1 tablespoon of jam. Dust with confectioners' sugar if you like and serve immediately.
5. Muffins can be stored well wrapped at room temperature for 4-5 days.
Note: Recipe adapted from The Sono Baking Company Cookbook by John Barricelli.
