Corn Muffins With Raspberry Jam

Directions

1. 1
   Position an oven rack in the center of the oven; preheat to 350°.
2. 2
   Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
3. 3
   In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
4. 4
   In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
5. 5
   In another big bowl, whisk the eggs until well blended.
6. 6
   One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
7. 7
   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.
8. 8
   Spoon about 1/4 cup batter into each prepared muffin cup.
9. 9
   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.
10. 10
    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.
11. 11
    Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.