Monday, October 11, 2010

Jam swirled muffins

Jam swirled muffins / Muffins mesclados com geléia

There’s something you need to know: I’m addicted to the blackberry lemon jam used in this ice cream recipe – I’ve eaten it with crackers, poured over panna cotta... I just can’t get enough of it.

I thought the jam would go wonderfully mixed in muffin batter – I don’t mean to sound pretentious, but I was right. :D

Jam swirled muffins
adapted from Dorie's lemon poppy seed muffins

2/3 cup (133g) caster sugar
2 cups (280g) all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup plain yogurt or sour cream
2 large eggs
2 teaspoons vanilla extract
½ cup (113g/1 stick) unsalted butter, melted and cooled
2/3 cup jam of your choice – if too thick, thin it with a little lemon juice (I used this recipe)

Preheat the oven to 200°C/400°F; butter or spray 12 regular size muffin pans.
In a large bowl, sift the flour, baking powder, baking soda and salt. Add sugar and mix. In a large glass measuring cup or small bowl whisk together the yogurt, eggs, vanilla and melted butter until well blended. Pour the liquid ingredients over the dry ingredients and whisk lightly with a fork – do not overmix the batter, otherwise you’ll end up with tough muffins. Add the jam and whisk lightly, to keep the marbled effect. Divide the batter evenly among the prepared pans.
Bake for 18-20 minutes or until the tops are golden and a skewer inserted in the center of the muffins comes out clean. Transfer to a wire rack, cool 5 minutes, then carefully unmold. Let cool completely on the wire rack.

Makes 12 – I halved the recipe, used 1/3 cup (80ml) capacity pans and got 8 muffins

15 comments:

  1. Ooooh, these look fantastic for breakfast! I haven't made muffins in a long time - need to bake some!

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  2. Oh yum, jam in things is awesome and these are really pretty to boot

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  3. What beautiful muffins! Blackberry lemon jam does sound rather addictive!

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  4. looks delicious, I like the beautiful top.

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  5. I love blackberries pretty much any way you can fix them! Lovely muffins!

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  6. Hehe, not pretentious! Just incredibly intelligent :P I would like one of these right now, please!
    Heidi xo

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  7. What a fantastic and creative way to use jam! I wonder if you could do a similar thing with apple or pumpkin butter. Clearly I am pretty preoccupied with autumn.

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  8. Cute and gorgeous muffins..

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  9. I will take jam anything and everything. Great-lookin muffins.

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  10. Yum and so pretty. Self decorating muffins!!

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  11. Sara, thank you for stopping by!

    Jennifurla, thank you! I love jam in just about anything, too.

    Rachel, thank you! I love anything berry and lemon. :D

    Jess, thank you!

    Abby, me too, sweetie! :D
    Thank you!
    xx

    Heidi, thank you, darling! I'm glad you like them!
    xx

    Abigail, thank you for stopping by! Although it is spring here, I do love anything fall. :D

    Priya, thank you!

    Xiaolu, thank you, sweetie! I love jam in just about anything, too. :D
    xx

    Katie, thank you! I guess you're right! :D

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  12. I've never thought to swirl jam into muffin batter like that! I love how it looks.

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  13. I tried this recipe yesterday and it turned out great! Thanks for sharing. :)

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  14. Ashley, thank you! I'm sure you would like these.

    Hey, queen! Thank YOU for letting me know how they turned out!

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  15. Mmm, that jam does sound great! I want some on a scone! Or maybe swirled into a scone.

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Thank you for your comment!