Cornmeal Jambuster Muffins
Elevate your breakfast or snack game with these irresistible Cornmeal Jambuster Muffins! Combining the rustic charm of golden yellow cornmeal with a sweet, jam-filled surprise, these muffins are an easy-to-make treat that’s as delightful as it is versatile. With a tender crumb and a buttery balance, each bite offers a hidden pocket of your favorite fruit jam, whether it’s raspberry, strawberry, or apricot. Ready in just 35 minutes, this recipe delivers 12 warm, golden muffins perfect for brunch, picnics, or on-the-go indulgence. Finish them off with a light dusting of powdered sugar for an elegant touch, and enjoy the satisfying contrast of sweet and savory in every bite. These Cornmeal Jambuster Muffins are a must-try for anyone craving the perfect blend of texture and flavor!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup jam (any flavor, e.g., raspberry, strawberry, or apricot)
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners or grease it lightly with nonstick cooking spray.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix—the batter should be slightly lumpy.
Fill each muffin cup about halfway with the batter using a spoon or scoop.
Place about 1 teaspoon of jam into the center of each muffin cup, being careful to keep the jam from touching the edges.
Cover the jam with more batter, filling each muffin cup until it is about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted near the edge (but not into the jam) comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Dust the muffins lightly with powdered sugar before serving, if desired.
Serve warm or at room temperature, and enjoy the surprise burst of jam in every bite!
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 181.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
