Strawberry Jam Muffins

This recipe was created and perfected by Williams Sonoma.

makes 12 muffins  |  difficulty level: easy

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• 2 cups (10 oz./315 g) unbleached all-purpose flour

• 3/4 cup (6 oz./185 g) sugar

• 1 Tbs. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 1/4 cups (10 oz./315 g) sour cream

• 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted

• 2 eggs

• 1 tsp. vanilla extract

• 1/2 cup (5 oz./155 g) seedless strawberry jam

1. Preheat an oven to 375°F and line 12 standard muffin cups with paper liners.

2. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the sour cream, butter, eggs and vanilla until smooth. Add the sour cream mixture to the flour mixture and stir just until evenly moistened. The batter will be slightly lumpy.

3. Fill each prepared muffin cup about one-third full with batter. Drop a heaping 1 tsp. of jam into the center of each muffin cup, then cover with batter until level with the rim of the cup. Top with another small dollop of jam, swirl, and then add a sprinkle of rolled oats. Bake until the muffins are golden, dry and springy to the touch, 20 to 25 minutes.

4. Transfer the pan to a wire rack and let cool for about 5 minutes, then turn the muffins out onto the rack and let cool for a few minutes more. Serve the muffins warm or at room temperature.

Notes:

Any kind of jam will do in this recipe, not just strawberry. Try raspberry, apricot or even fig. Fruit jams complement the sweetness of the muffin batter, but you could also go crazy with bacon, caramelized onion or chile jam—but in those cases, we suggest omitting the vanilla.