I have so much on my mind, so many balls in the air, that muffin recipes seem positively silly at the moment. But sometimes baking is just the thing you need to halt chaos momentarily. My chaos is all good, mind you. It is back to school time. I’m getting to know teachers, helping decorate lockers, getting routines sorted out, and generally having my mind blown away by how serious life can be in the 3rd and 5th grade now. There are so many advantages to growing up in this day and age…so many opportunities and such incredible technology…such possibility. But there is a negative balancing dose of anxiety, pressure, yuck, and too much grown up responsibility and expectations for such young people. And I’m not really getting into the content of the academics involved, though that is stunning too.
In many ways I prefer the slower pace of my youth. Or rather, while the fast pace of childhood was the same, back then the background, the context of my childhood, wasn’t moving so quickly and changing so rapidly as it does now. The earth was firm underfoot. Now they fly. Some days I miss my World Book Encyclopedias and a phone that was attached to the wall with a curly cord. This is compounded by a huge computer change in my office and the tectonic ramifications of switching computers…no matter how simple companies may imply that it is. And, I’m combating my first world, spoiled-rotten angst with muffins.
Happily this is a fridge clearing muffin. So, bake and clean at the same time. How’s that for a rationalization? Still, I have, or had, nearly 6 jars of partially consumed jam of various flavors. Now I do not. I have made dozens of Jam Muffins with them. This recipe evolved from one in which used 1 cup of milk to one that calls for ½ cup sour cream and ½ cup milk. The difference was substantial, though the all milk version is perfectly wonderful, too. I saw a comment recently that opined that Starbucks has caused us all to think that muffins need to taste like cupcakes. I’m not opposed to muffins that taste like cupcakes. But if you use all milk, the result is a little more quick-bread, and the sour cream version is just so slightly more cake-ish and tender.
I made a batch with raspberry jam that was excellent. I made a batch with a mix of almost all-gone cherry preserves mixed with raspberry jam and I made a version with homemade Mustang Grape jelly which was a gift from my friend Lori, made with wild Mustang Grapes from her ranch. I cannot guarantee that the jam in your fridge will be as good and well behaved as that in mine, but it seems to be a very flexible recipe. And my moving-and-growing-up-too-fast kids love them all. My favorite part is the streusel.
Be sure to not over-bake these. It will make you sad.
|Jam Muffins|| |
- 2¼ cups all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup raspberry jam
- ⅓ cup vegetable oil
- ½ cup milk
- ½ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 12 teaspoons raspberry jam (or other fruity preserves)
- ¼ cup butter, melted
- ⅓ cup brown sugar
- ¼ cup all purpose flour
- ¼ cup oats
- Preheat oven to 400 degrees.
- Mix the flour, sugar, baking powder and salt together in a medium mixing bowl. Mix wet ingredients thoroughly in another bowl. Combine the wet and dry ingredients and gently mix until the ingredients are just combined, using as few strokes as possible.
- Spoon the batter evenly into 12 standard muffin cups, lined with cupcake liners. Spoon one teaspoon of jam on top of the batter in each cup, allowing the jam to simply float on top of the batter.
- Mix streusel ingredients. Divide streusel evenly between muffin cups, covering the jam.
- Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 14 minutes. Remove from the oven to cool on a baking rack.