• Prep Time:
  • Cooking Time:
  • Serves: 11 Muffins

Buttermilk Jam Muffins - Country Living

  • Recipe Submitted by on

Category: Quick Breads

 Ingredients List

  • 2 c Unsifted all-purpose flour
  • 1/2 c Sugar
  • 1 ts Baking powder
  • 1/2 ts Baking soda
  • 1/2 ts Salt
  • 1/4 c Buttermilk
  • 6 tb Butter; melted
  • 2 lg Eggs
  • 1 ts Vanilla extract
  • 1/4 c Seedless red-raspberry or
  • -strawberry jam


1. Heat oven to 375'F. Grease eleven 2 1/2- inch cast-iron popover or
muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking
soda, and salt; set aside.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and
vanilla. Stir into flour mixture just until moistened. (Batter should be
lumpy.) Using ice-cream scoop or large spoon, divide batter among greased

3. Fill pastry bag fitted with small, 1/4- inch-round tip with jam. (Or
fill a small scalable plastic bag with jam; snip a 1/8- inch hole in one
comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into
center of batter in each cups, pulling tip out while squeezing to leave a
jam center on top of muffin.

4. Bake 20 to 25 minutes or until tops spring back when lightly pressed
with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins
from pan and serve warm.

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