Cornmeal Muffins with Blackberry Jam Recipe

This Cornmeal Muffins with Blackberry Jam Recipe is a moist and tender recipe, which is made with yellow cornmeal and a surprise blackberry jam filling. It’s a great choice for a special breakfast or brunch, ready in about 45 minutes.

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Cornmeal Muffins with Blackberry Jam Ingredients

• 1 1/4 cups Yellow Cornmeal
• 1 cup Unbleached All-purpose Flour
• 1/2 cup Lightly Packed Light Brown Sugar
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Kosher Salt
• 1/2 cup Milk
• 1/2 cup Buttermilk
• 1/4 cup Salted Butter, Melted And Cooled
• 1 Egg
• 1 tsp. Vanilla
• 1/2 cup Blackberry Jam

How To Make Cornmeal Muffins with Blackberry Jam

1. Preheat Oven and Prep Pan: Preheat the oven to 400ºF. Line 12 muffin cups with paper liners or parchment squares.
2. Whisk Dry Ingredients: In a bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients: In a separate large bowl, whisk the milk, buttermilk, melted butter, egg, and vanilla.
4. Mix the Batter: Add the dry cornmeal mixture to the wet ingredients and stir just until combined. Do not overmix.
5. Portion and Bake: Divide the batter evenly among the prepared muffin cups. Bake for 15 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.
6. Cool and Fill: Remove the muffins from the pan and transfer them to a wire rack to cool completely. Once cool, fit a piping bag with a 1/2-inch tip and fill it with the blackberry jam. Gently press the tip into the center of each muffin and squeeze until the muffin expands slightly, then lift the tip out.

Recipe Tips

• How to get a moist cornmeal muffin? The combination of buttermilk and melted butter is key to a tender, moist crumb. Be very careful not to overmix the batter once you combine the wet and dry ingredients; mix just until no dry streaks remain.
• Can I use a different kind of jam? Absolutely! While blackberry is delicious, these muffins would be wonderful with strawberry, raspberry, or even apricot jam. Use your favorite.
• How do I fill the muffins without a piping bag? If you don’t have a piping bag, you can use a small, sharp knife to cut a cone-shaped plug out of the center of each muffin. Spoon a little jam inside, then place the top of the plug back on. Alternatively, fill a zip-top plastic bag with jam and snip off a small corner to use as a makeshift piping bag.
• How to know when the muffins are perfectly baked? The visual cue is a golden top, but the best tests are tactile. The top of the muffin should spring back when you press it gently with your finger. A toothpick inserted into the cakey part of the muffin (not the jam center, if you added it before baking) should come out with a few moist crumbs, but no wet batter.

What To Serve With Cornmeal Muffins

These jam-filled muffins are a wonderful treat on their own, but they are even better with:

• A pat of soft, salted butter
• A drizzle of honey
• A side of fresh berries or a fruit salad
• Scrambled eggs and bacon for a complete breakfast spread

How To Store Cornmeal Muffins

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
• Freeze: For longer storage, place the cooled, unfilled muffins in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature and fill with jam just before serving.

Cornmeal Muffins Nutrition Facts

• Calories: 230 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 3.5g
• Sodium: 280mg
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Raspberry Peach Jam Recipe
• Chia Cranberry Jam Recipe
• Orange Thyme Jam Recipe