Cornmeal Muffins with Raspberry Jam from Flour - Cooking by the Book

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