Hazelnut Muffins With Strawberry Jam
These delightful muffins are a blend of moist, flavorful crumb and sweet fruity jam creating a perfect balance in each bite. Toasted hazelnuts add a delicious crunch to the mix, making it an irresistible treat for any time of the day.
— Constant Cookbook
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 cup sour cream
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup finely chopped toasted hazelnuts
- About 1/2 cup strawberry jam
Instructions
- Preheat an oven to 400°F. Lightly butter the wells of a standard muffin pan.
- In a bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the butter, sour cream, egg and vanilla. Add the butter mixture and hazelnuts to the flour mixture and stir until just blended.
- Fill each well halfway with batter. Using the back of a teaspoon, make a small indentation on top of the batter and add 1 tsp. jam to each. Bake until the muffins are golden and pull away from the sides of the pan, 12 to 15 minutes. Transfer the pan to a wire rack. Let the muffins cool, then remove them from the pan. Repeat with the remaining batter.
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