Jam-Filled Muffins
Jam-Filled Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups sour cream
- 1/3 – 1/2 cup jelly or seedless jam, such as red currant jelly or raspberry, blackberry, or strawberry jam
- 1/4 cup sliced almonds
Instructions
- 1
Preheat the oven to 375°F.
- 2
Line a 12‑cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.)
- 3
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- 4
In a large glass measuring cup or another bowl, whisk together the melted butter, eggs, vanilla and almond extracts and sour cream.
- 5
Pour the mixture over the dry ingredients and stir using a rubber spatula just until moist.
- 6
Scoop a spoonful of batter evenly into the muffin tray. Drop 1‑2 teaspoons of jelly or jam into the center of each cup.
- 7
Top them with remaining batter to completely cover the jelly or jam filling.
- 8
Sprinkle with sliced almonds.
- 9
Place into the oven and bake for 20‑25 minutes, or until a tester inserted in the center comes out clean.
20 min - 10
Remove from oven and cool on a wire rack.
