Jam Muffins

By á-47

Ingredients

• 3 cups flour
• 1 1/2 tea. baking powder
• 1 1/2 tea. baking soda
• 1/4 tea. salt
• 1/4 tea. cardamon (optional)
• 3/4 cup (1 1/2 sticks) butter, at room temperature
• 11/2 cups sugar
• 3 eggs
• 2 tea. vanilla
• 1 1/2 cups sour cream, at room temperature
• 1/3 about 1/3 cup jam (any kind)
• GLAZE
• 2 cups confectioners' sugar
• 3-4 Tbsp. whole milk
• 1/2 tea. vanilla

Preparation

Step 1

Heat oven to 350 degrees. Spray 12 standard muffin cups with nonstick spray or line with paper liners.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and casrdamom. Set aside.

In a large bowl, using a hand mixer, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Turn the mixer speed down to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatulas as necessary. Add the vanilla and mix until blended.

With the mixer on low, add the flour mixture in thirds, mixing until just combined and scraping down the sides of the bowl as necessary.
Add the sour cream and mix until combined, about 1 minute.

Scoop 2 Tbsp. of batter into each muffin cup and spread it over the bottom of the cup. Spoon 1 heaping teaspoon of jam into the center of each. Top each one off with another 2 Tbsp. of batter, making sure to cover the jam.

Bake for 20-25 minutes until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted should come out clean, Remove from the oven and let cool for about 15 minutes. Once the muffins are cool to the touch, transfer to a wire rack to cool completely.

Make glaze: in a small bowl, mix the confectioners' sugar, milk and vanilla. Generously drizzle glaze on top of the muffins.