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Chilled batter jam muffins ~ 草莓果酱玛芬

 

The batter for these muffins was chilled overnight in the refrigerator as I wanted to experiment with achieving taller muffins.  They were baked in a jiffy and ready for breakfast.  The muffins were soft, moist, crumbly and deliciously infused with some strawberry jam. 



Chilled batter jam muffins      

Ingredients

  • 286 gm plain flour
  • 80 gm caster sugar
  • 40 gm brown sugar
  • 2 'L'eggs
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1 cup buttermilk (milk + 1 Tbsp white vinegar or lemon juice to make up 1 cup)
  • 113 ml oil
  • 1 tsp vanilla
  • Strawberry jam or other jam as desired
Method
  1. Sieve and whisk the plain flour, baking powder, salt, caster and brown sugar into a mixing bowl.  Set aside.
  2. With a ball whisk, whisk the eggs, buttermilk, oil and vanilla till well combined.  Pour this into the dry ingredients.  Mix till just combined.
  3. Cover with cling wrap and chill in the fridge for a few hours or preferably overnight.
  4. Next day, divide the batter into the paper lined muffin pan.   With an ice cream scoop, scoop the batter till 3/4 full, then add a heaped teaspoonful strawberry jam in the centre.  Top up with more batter to the brim.
  5. Bake in a preheated oven of 200 deg.C till golden brown.  Test with a skewer till it comes out clean.  Remove the pan from the oven and let stand for about 5 mins. before removing and letting the muffins cool on a wire rack.  Best to serve the muffins warm.
  6. Yield :  9 tall muffins.
Note : 
  1.  No need to bring the chilled batter to room temperature before scooping into the muffin pan for  baking.
  2. Tall and crumbly muffins can be achieved with chilled batter.

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