Strawberry Thumbprint Corn Muffins

Strawberry Thumbprint Corn Muffins


1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
3/4 cup sugar
3/4 cup coarse yellow cornmeal
3 large eggs, at room temperature
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup strawberry preserves

Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin pan with nonstick cooking spray, or generously butter with softened butter; set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, baking powder, baking soda, salt, sugar, and cornmeal until combined. With the mixer on low speed, add the eggs one at a time, beating after each addition. Add the buttermilk and oil. Mix until combined, scraping down the sides of the bowl halfway through. Add the sour cream and mix to combine. Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake, rotating the pan about two-thirds of the way through, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean, 15 to 18 minutes. Transfer the muffin pan to a wire rack and allow to cool for 5 minutes. Using your thumb or the back of a teaspoon, press down in the middle of each muffin, creating an indentation deep enough to hold 1 tablespoon of preserves. Spoon or pipe (fill a pastry bag fitted with a large plain tip with the preserves and gently squeeze) 1 tablespoon of strawberry preserves into each indentation. Let cool for another 10 minutes. Use an offset spatula or table knife to gently lift the muffins and transfer to a wire rack. Serve warm.


Source:The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion

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