Makes 12 muffins
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.
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder, preferably aluminum-free
1 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground cardamom
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups sour cream, at room temperature
About 1/3 cup jam (any kind)
For the Glaze
2 cups confectioners’ sugar
3 to 4 tablespoons whole milk
1/2 teaspoon pure vanilla extract
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.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
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.
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.
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.
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.
(* Recipe excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day -Artisan Books- Copyright ©2015. Photographs by Angie Mosier.)