Corn Muffins With Raspberry Jam

• unbleached all-purpose flour↗2 3⁄4 cups
• medium coarse yellow cornmeal↗1 cup
• baking powder↗2 teaspoons
• baking soda↗1 teaspoon
• kosher salt↗1 teaspoon
• unsalted butter, melted↗1⁄4 cup
• packed light brown sugar3⁄4 cup
• eggs↗3
• milk, at room temperature↗1 cup
• canola oil↗1⁄3 cup
• creme fraiche, at room temperature↗3⁄4 cup
• raspberry jam↗3⁄4 cup

Step-by-step instructions

1. 1

   Position an oven rack in the center of the oven; preheat to 350°.

2. 2

   Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.

3. 3

   In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.

4. 4

   In a small bowl, whisk together the butter and sugar until it forms a thick slurry.

5. 5

   In another big bowl, whisk the eggs until well blended.

6. 6

   One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.

7. 7

   Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.

8. 8

   Spoon about 1/4 cup batter into each prepared muffin cup.

9. 9

   Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.

10. 10

    Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.

11. 11

    Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.