Recipe Index

Ingredients

• 3 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/4 tsp ground cardamom
• 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 1/2 cups sour cream, at room temperature
• about 1/3 cup jam (any kind)
• 2 cups confectioners' sugar
• 3 to 4 Tbsp whole milk
• 1/2 tsp pure vanilla extract

Method

1. Heat the oven to 350°F with a rack in the middle and line 12 standard muffin cups with paper liners.
2. Whisk the flour, baking powder, baking soda, fine sea salt and cardamom together in a large mixing bowl.
3. Cream the butter and granulated sugar on medium-high speed for 3 to 5 minutes until light and fluffy, then beat in the eggs one at a time on low, followed by the first vanilla extract.
4. Add the flour mixture in thirds on low speed, mixing only until combined, then mix in the sour cream for about 1 minute.
5. Scoop 2 tablespoons of batter into each muffin cup and spread it over the base, spoon a heaping teaspoon of jam into the centre, and cover the jam with another 2 tablespoons of batter.
6. Bake the jam muffins for 20 to 25 minutes until golden and firm to the touch and a toothpick comes out clean, then cool them in the pan for about 15 minutes.
7. Move the muffins to a wire rack to cool completely so condensation does not soften their bases.
8. Stir the confectioners' sugar, whole milk and second vanilla extract into a glaze and drizzle it generously over the cooled muffins.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data