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Corn Muffins With Raspberry Jam

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“In 'Flour' by Joanne Chang”
READY IN:
1hr 18mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Position an oven rack in the center of the oven; preheat to 350°.
  2. Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
  3. In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
  4. In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
  5. In another big bowl, whisk the eggs until well blended.
  6. One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
  7. 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.
  8. Spoon about 1/4 cup batter into each prepared muffin cup.
  9. 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.
  10. 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.
  11. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

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