I’ve never been a fan of hard biscuits and jam. English muffins, yes; biscuits, no. That said…I love jam. I feel like good jam doesn’t get enough attention on this side of the Atlantic. When these muffins came to my attention (my mother made them for weekend breakfasts on occasion), I couldn’t have been more delighted. Tucked inside each seemingly plain treat is a treasure trove of jam. You can vary the flavors – I use raspberry and blackberry most often, but apricot and blueberry would be great as well. Little tip – make sure you grease the pan liberally – if the jam escapes from it’s little home snug inside the muffin batter, it will boil and bubble in the oven and make it difficult to remove. This recipe makes 12 plump muffins.
2 1/2 cups flour
1/2 cup sugar
1tbsp+ 2tsp baking powder
1/4 tsp salt
1 1/3 cups plain yogurt or buttermilk
3/4 stick butter
1-2 tsp vanilla
Jam of any kind !
Preheat the oven to 375F. Grease 12 regular muffin cups. Thoroughly mix flour, sugar, baing powder, and salt in a large bowl. In a medium-size bowl, whisk eggs with yogurt, butter and vanilla until smooth. Pour over flour mixture and fold in until just combined.
Spoon 1 heaping tablespoon of batter into muffin cups.
Fill with jam.
Top off with batter.
Bake 25-30 minutes of until golden brown. You’ll know the muffins are done when you are able to press their tops with our finger and the cake will spring back. That said, these are pretty dense – so don’t be surprised if the pan is still heavy when removing from the oven.
Let them cool on a rack at least 5 minutes before serving, as the jam inside is VERY HOT. We don’t want any burnt tongues…that just ruins the rest of breakfast. 😉
Bon appétit !