Cornmeal Muffins with Raspberry Jam from Flour
Delight in soft corn muffins filled with raspberry jam for a treat that's both classic and unexpected—perfect for any weekend indulgence.
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Ingredients
- 2 ¾ cups unbleached all-purpose flour
- 1 cup medium coarse yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup (1/2 stick) unsalted butter, melted
- ¾ cup packed light brown sugar
- 3 eggs
- 1 cup milk at room temperature
- ⅓ cup canola oil
- ¾ cup crème fraîche at room temperature
- ⅔ cup raspberry jam
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