Saturday, November 5, 2011

Jam filled muffins

I LOVE cookbooks. If I had a big house I would have a huge collection of cookbooks but because I live in a tiny NYC apartment I have to keep my books to a minimum. I decide my books based off two  criteria. 1. They have to have at least 4 recipes I want to make and WILL make. 2. There must be photos that make my mouth water. I only get inspired to make something based of how it looks and/or how it tastes. I love Martha Stewart and Julia Child's but there cookbooks just don't fit my criteria. I recently found a cookbook because a friend of mine brought muffins to a get together. They were so delish that I had to find the book that she got them out of. It is called Muffins by Williams Sonoma.  I have a few favorites in the book but today I made their jam filled muffins. They are ridiculously easy to make. Matter fact if you have your pantry stocked with basic baking supplies you can make these any day and it is easier than going out and buying them. Here's the recipe. Try them and let me know what you think.

2 c. all-purpose flour
3/4 c. sugar
1 tbs. baking powder
1/2 tsp baking soda
1/2 tsp. salt
6 tbs unsalted butter
2 large eggs
1 tsp. vanilla extract
1/4 tsp almond extract (if you don't have it no worries...I've skipped it and they are still delish)
1 1/4 c. sour cream
1/2 c.  jam of your choice

Preheat the oven to 375 degrees. Grease 12 cup muffin pan. In a bowl, stir together flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the melted butter, eggs, vanilla and almond extracts, and sour cream until smooth. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy. Do not over mix.

Spoon the batter into each muffin cup, filling it one-third full. Drop a heaping teaspoon of jelly or jam into the center, then cover with batter level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. server warm or room temp.


  1. I just made these beauties, deeeeelish, I am a big fan of your blog, keep on posting :-)

  2. Alena, I'm so glad you tried them and liked them and posted your thoughts. Thank you, thank you, thank you.

  3. I love jam filled muffins and breads. These sound great.

  4. Just made these today as I needed to use up some runny blueberry blackberry jam (no pectin but tasty!). These were fantastic! A repeat for sure. Thanks for sharing. WS have great recipes. I used Fage plain Greek yogurt for the sour cream, and Smor Icelandic butter. Y U M. Will be lovely for breakfast.

    1. I'm so glad you made them and that they turned out delish for you. Thanks for letting me know. I will have to try yogurt idea.