Coffee Cake Muffins with Wisham Jellies
I love using these jellies on chicken before throwing it on the grill, but they also go great with cheese and crackers. I thought it would be fun to do something a little different, though. I’m a fan of muffins and so are my co-workers. How about muffins with a kick? These are “coffee cake” muffins because they use sour cream and have a streusel topping. They’re sweet, cakey and have a tinge of spice. They also happen to go great with a cup of coffee. Recipe adapted from Serious Eats.
- 1/2 cup flour
- 1/2 cup brown sugar
- 4 tbs butter (at room temperature)
- 1 tbs cinnamon
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 5 tbs butter (at room temperatur)
- 1/3 cup vegetable oil
- 1/3 cup brown sugar
- 2 eggs
- 1 cup sour cream
- 1/2 jar Blazing Blueberry-Pepper jelly
Preheat oven to 350 degrees, grease muffin tin.
Make the streusel topping: combine the ingredients in a small bowl. Using a fork or pastry cutter (or your fingers if you’re feeling fancy) combine ingredients and break up the butter until you have a crumbly mixture. Set aside.
Make the muffins: in a large bowl combine the flour, baking powder, baking soda and salt. In a medium bowl beat the butter, oil, and sugar together. Add in the eggs one at a time, followed by the sour cream.
Gently fold in the jelly, making sure to leave nice clumps of it. Fill the muffin tins about 2/3 of the way. Top off with streusel mixture.
- Bake for 20-25 minutes. Muffins will be done with a tester stuck in the middle comes out clean. Let cool just enough so you can touch them and then enjoy!