Corn Muffins With Raspberry Jam - cooking recipe

Ingredients
    2 3/4 cups unbleached all-purpose flour
    1 cup medium coarse yellow cornmeal
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1/4 cup unsalted butter, melted
    3/4 cup packed light brown sugar
    3 eggs
    1 cup milk, at room temperature
    1/3 cup canola oil
    3/4 cup creme fraiche, at room temperature
    3/4 cup raspberry jam
Preparation
    Position an oven rack in the center of the oven; preheat to 350\u00b0.
    Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
    In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
    In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
    In another big bowl, whisk the eggs until well blended.
    One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
    Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
    Spoon about 1/4 cup batter into each prepared muffin cup.
    Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
    Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
    Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

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