A dab of raspberry jam in the middle of a fluffy lemon poppyseed muffin makes it taste like it came from a bakery.
INGREDIENT
– 3 cups all-purpose flour– 2 Tablespoons poppy seeds (optional)– 2 teaspoons baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1 cup granulated sugar– 6 Tablespoons unsalted butter, softened– 1/4 cup canola or vegetable oil– Zest and juice of 1 lemon– 2 large egg– 1 teaspoon vanilla extract– 2/3 cup buttermilk– 2/3 cup sour cream– 1/3 cup raspberry jam or preserve– Turbinado or coarse sanding sugar, for topping
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INSTRUCTION
Preheat oven to 375. Mix flour, poppy seeds, baking powder, soda, and salt in a bowl. Mix sugar, butter, lemon zest, and oil on medium high for 4-5 minutes until frothy.
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Step 1
Beat each egg thoroughly after adding. Include lemon and vanilla. Add ⅓ of the flour mixture and whisk gently with a spatula. Mix in buttermilk and another ⅓ of flour mixture.
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Step 2
Place remaining flour mixture after sour cream. A lumpy batter. Line 14 muffin cups. Fill 2/3 cupsPut a dollop of jam in each muffin. Add remaining batter.
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Step 3
Tops should be firm and edges light golden brown after 20–25 minutes in a preheated oven with turbinado or sanding sugar. Cool on a wire rack or serve warm in the muffin tray after five minutes.