Jam Muffins

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

Preparation info

Makes
12
muffins

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

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

Ingredients

3 cups unbleached (all-purpose) flour
1½ teaspoons baking powder, preferably aluminum-free
1½

Americas
United States
Pastry
Vegetarian

Method

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.

In a large mixing bowl, whisk toge