Muffins with jam
6 servings
40 minutes
Muffins with jam are a cozy classic of American baking, filled with the warmth of home traditions. These airy, soft cupcakes hide a sweet fruit heart inside, creating a delicate balance of flavors and textures. The history of muffins traces back to England, but the American version gained its uniqueness through a variety of fillings and simplicity in preparation. Their sweet aroma with hints of vanilla evokes memories of family breakfasts and cozy evenings by the fireplace. They pair perfectly with a cup of coffee or tea, and their tender taste with a light crispy sugar crust makes them favorites among sweet tooths. They require no complex ingredients, and the preparation process is simple and quick, allowing for enjoyment of fresh baking at any time. It's a true delight that brings the taste of childhood and home comfort.
1
Preheat the oven to 200°C, grease 12 molds with oil.
- Vegetable oil: 6 tablespoons
2
Sift the flour, baking powder, salt, and add sugar.
- Wheat flour: 280 g
- Baking powder (raising agent): 1 tablespoon
- Salt: pinch
- Sugar: 115 g
3
Beat the eggs, add milk, butter (you can use 85 grams of butter instead of vegetable oil), vanilla, and beat. Make a well in the dry mixture and pour in the liquid, mixing quickly.
- Chicken egg: 2 pieces
- Milk: 200 ml
- Vegetable oil: 6 tablespoons
- Vanilla extract: 1 teaspoon
4
Place half of the dough in the molds, add a spoonful of jam in the middle, and cover with the remaining dough. Bake for about 20 minutes.
- Fruit butter (povidlo): 4 tablespoons
5
When the muffins are ready, leave them in the molds for 5 minutes, remove from the molds, brush the tops with butter, then dip the tops in sugar or sprinkle with powdered sugar, and cool on a rack.
- Vegetable oil: 6 tablespoons
- Sugar: 115 g
