Jam-Filled Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Janssen Bradshaw


  • 6 T butter melted
  • 2 eggs
  • 1 1/4 cups sour cream
  • 1 t vanilla extract
  • 1/4 t almond extract
  • 2 cups flour I use all white-wheat
  • 3/4 cup sugar
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/4-1/3 cup jam or jelly I generally use strawberry, but I've never had a dud flavor


  1. Preheat oven to 375. Grease a muffin tin.
  2. In a mixing bowl or stand mixer, combine butter, eggs, sour cream and both extracts until smooth. Pour the dry ingredients on top, making sure to put the soda and baking powder on top of the flour, rather than into the wet ingredients. Whisk or mix just until combined. Mixture will be quite thick.
  3. Fill each muffin tin about 1/2 full. Drop a heaping teaspoon of jelly or jam into the middle of each muffin and then cover with batter until the muffin tin is full. Smooth the batter to make sure the jam is covered (I usually just do this with my fingers).
  4. Bake until muffins are golden on top, about 25 minutes. Let cool for a few minutes before removing from pan.

Recipe Notes

(from the Williams-Sonoma Muffins cookbook)