Name: Jam Muffins
Yield: Makes 12 muffins
Ingredients: 3 cups unbleached all-purpose flour; 1½ tsp. baking powder, preferably aluminum-free; 1½ tsp. baking soda; ¼ tsp. fine sea salt; ¼ tsp. ground cardamom; 12 Tbsp. (1½ sticks) unsalted butter, at room temperature; 1½ cups granulated sugar; 3 large eggs; 2 tsp. pure vanilla extract; 1½ cups sour cream, at room temperature; About ⅓ cup jam (any kind); 2 cups confectioners’ sugar; 3 to 4 Tbsp. whole milk; ½ tsp. pure vanilla extract

Six muffins filled with jam on a basket with a mug of cappuccino.

Photo by Squire Fox

Jelly-filled muffins, our take on the doughnut-shop favorite, make our customers almost giddy when they come in for their morning coffee. These jam muffins are baked, not fried, but just like doughnuts, they are finished with a vanilla-flavored glaze.

This recipe was excerpted from 'Back in the Day Bakery Made with Love' by Cheryl Day and Griffith Day. Buy the full book on Amazon. Click through for more muffin recipes →

What you’ll need

Muffin Pan
$30 At Amazon
Stand Mixer
$500 At Amazon

Recipe information

Yield
Makes 12 muffins

Ingredients

3 cups unbleached all-purpose flour

1½ tsp. baking powder, preferably aluminum-free

1½ tsp. baking soda

¼ tsp. fine sea salt

¼ tsp. ground cardamom

12 Tbsp. (1½ sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 large eggs

2 tsp. pure vanilla extract

1½ cups sour cream, at room temperature

About ⅓ cup jam (any kind)

For the glaze

2 cups confectioners’ sugar

3 to 4 Tbsp. whole milk

½ tsp. pure vanilla extract

Preparation

Step 1
Position a rack in the middle of the oven and preheat the oven to 350°F. Spray 12 standard muffin cups with nonstick spray or line with paper liners.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and cardamom. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 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 spatula as necessary. Add the vanilla and mix until blended.
Step 4
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.
Step 5
Scoop 2 tablespoons 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 tablespoons of batter, making sure to cover the jam.
Step 6
Bake for 20 to 25 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for about 15 minutes.
Step 7
Once the muffins are cool to the touch, transfer to a wire rack to cool completely. If they cool completely in the baking pan, condensation will form; removing the muffins from the pan prevents soggy bottoms.
Step 8
To make the glaze: in a small bowl, mix in the confectioners’ sugar, milk, and vanilla together. Generously drizzle the glaze on top of the muffins.

Do ahead: The muffins can be stored in an airtight container for up to 2 days.