Hazelnut Muffins with Strawberry Jam
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 cup sour cream
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup finely chopped toasted hazelnuts
- About 1/2 cup strawberry jam
Directions
Preheat an oven to 400°F. Lightly butter the wells of a standard muffin pan.
In a bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the butter, sour cream, egg and vanilla. Add the butter mixture and hazelnuts to the flour mixture and stir until just blended.
Fill each well halfway with batter. Using the back of a teaspoon, make a small indentation on top of the batter and add 1 tsp. jam to each. Bake until the muffins are golden and pull away from the sides of the pan, 12 to 15 minutes. Transfer the pan to a wire rack. Let the muffins cool, then remove them from the pan. Repeat with the remaining batter.
In a bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the butter, sour cream, egg and vanilla. Add the butter mixture and hazelnuts to the flour mixture and stir until just blended.
Fill each well halfway with batter. Using the back of a teaspoon, make a small indentation on top of the batter and add 1 tsp. jam to each. Bake until the muffins are golden and pull away from the sides of the pan, 12 to 15 minutes. Transfer the pan to a wire rack. Let the muffins cool, then remove them from the pan. Repeat with the remaining batter.
Makes 18 muffins.