Jam Muffins

By carvalhohm2

Ingredients

• 3 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoons fine sea salt
• 1/4 teaspoon ground cardamom
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups sour cream, at room temperature

Details

Servings 12
Adapted from amazon.com

Preparation

Step 1

Position rack in middle of oven and preheat oven to 350 degrees. Spray 12 standard muffin cups with non-stick spray or line with paper liners.

In a large mixing bowl, mix together flour, baking powder, baking soda, salt and cardamom. Set aside.

In another bowl of stand mixer fitted paddle attachment (or large mixing bowl using a hand-held mixer), cream butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Turn mixer speed to low and add eggs one at a time beating well after each addition and scraping down sides of bowl with spatula as necessary. Add butter and vanilla until blended.

With mixture on low, add flour mixture in thirds, mixing until just combined about 1 minuted.

Scoop 2 tablespoons butter into each muffin cup and spread int on bottom of cup, spoon 1 heaping teaspoon of jam into the center of each cup. Top each one off with 2 tablespoons of batter, making sure to cover jam.

Bake for 25 to 25 minutes, until muffins are golden brown. Tops should be firm to the touch and toothpick inserted in center comes out clean. Remove from over and let cool for about 15 minutes.