Name: Jam Muffins
Yield: Makes 12 muffins
Ingredients: 3 cups unbleached all-purpose flour; 1½ tsp. baking powder, preferably aluminum-free; 1½ tsp. baking soda; ¼ tsp. fine sea salt; ¼ tsp. ground cardamom; 12 Tbsp. (1½ sticks) unsalted butter, at room temperature; 1½ cups granulated sugar; 3 large eggs; 2 tsp. pure vanilla extract; 1½ cups sour cream, at room temperature; About ⅓ cup jam (any kind); 2 cups confectioners’ sugar; 3 to 4 Tbsp. whole milk; ½ tsp. pure vanilla extract

Six muffins filled with jam on a basket with a mug of cappuccino.

Photo by Squire Fox

Jelly-filled muffins, our take on the doughnut-shop favorite, make our customers almost giddy when they come in for their morning coffee. These jam muffins are baked, not fried, but just like doughnuts, they are finished with a vanilla-flavored glaze.

This recipe was excerpted from 'Back in the Day Bakery Made with Love' by Cheryl Day and Griffith Day. Buy the full book on Amazon. Click through for more muffin recipes →

What you’ll need

Muffin Pan
$27 At Amazon
Stand Mixer
$499 At Amazon

Recipe notes

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