Yes. Telling you about the most versitile muffin recipe around. These have come out perfect every time I have made them. I've used strawberry jam, raspberry and blueberry jam. Along with blackberries, raspberries, and now peaches. You can mix and match flavors. And these come together so quickly. I usually whip up a batch on a weekend morning.
Life doesn't get much better than a warm muffin on a Sunday morning.
Fruit and Jam Muffins
Source: Joy the Baker
Source: Joy the Baker
Yield: 8 muffins
6 Tablespoons unsalted butter
1/3 cup whole milk (I use skim...it is all we've got)
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2- 1 cup frozen or fresh raspberries or whatever berry or fruit you've got
6 Tablespoons unsalted butter
1/3 cup whole milk (I use skim...it is all we've got)
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2- 1 cup frozen or fresh raspberries or whatever berry or fruit you've got
3 Tablespoons strawberry jam or whatever fruit jam you've got
For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.
Divide batter among muffin cups and spread evenly.
For the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.
Divide batter among muffin cups and spread evenly.
For the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
super versatile, right!? i love these muffins. peaches were definitely a good move!
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