Corn Muffins With Raspberry Jam

Total Time: 1 hr 18 mins Preparation Time: 30 mins Cook Time: 48 mins

Ingredients

• 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

Recipe

• 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.