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.

Streusel Topping

  • 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
  1. Preheat oven to 350 degrees, grease muffin tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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!