Dana Treat – Treat Yourself

Corn Muffins with Raspberry Jam

Posted February 17, 2012

Corn Muffins with Raspberry Jam
Makes 12 muffins

2¾ cups all purpose flour
1 cup medium-coarse yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
¼ cup (½ stick) unsalted butter, melted
¾ cup packed light brown sugar
3 eggs
1 cup milk, at room temperature
1/3 cup canola oil
¾ cup crème fraîche, at room temperature
¾ cup raspberry jam

Position a rack in the center of the oven and heat oven to 350ºF.  Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.  In a small bowl, whisk together the butter and sugar until it forms a thick slurry.  In a second large bowl, whisk the eggs until well blended.  One at a time, whisk the milk, then the oil, then the crème fraîche, and finally the butter-sugar slurry into the eggs.  Pour the wet mixture into the dry mixture and fold carefully just until the dry and we ingredients are well combined.  The batter will be thick and pasty.

Spoon about ¼ cup batter into each prepared muffin cup.  Spoon 1 tablespoon jam on top of the batter in each up, then top off each cup with another ¼ cup batter, making sure the cups are evenly filled.  They should be filled to the rim.

Bake for 25 to 28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.  Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

The muffins taste best the day they are baked, but they may be stored in an airtight container at room temperature for up to 3 days.  If you keep them longer than 1 day, refresh them in a 300ºF oven for 4 to 5 minutes.  Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week.  Reheat, directly from the freezer, in a 300ºF oven for 8 to 10 minutes.


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