Monday, May 23, 2011

Buttermilk Muffins with Rhubarb Jam Centers

I have yet to write about the two wonderful rhubarb jams I recently made, and by the time I do it'll be too late. In the meantime, I am posting this quick recipe for these very tender, not-too-sweet muffins. I used some rhubarb jam from last year for the filling. It was made with Pomona's pectin, so it was firm and thus, perfect for this little filled muffin idea. Filling muffins is certainly not a new idea, but it is staunchly a good one! Try muffins made with buttermilk; they are so soft. If you don't have buttermilk, use yogurt instead. And of course, any firm jam will do.

Doesn't this little muffin look sleepy?
Preheat oven to 375 degrees.

2 cups of AP flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 cup of sugar  (I used sugar with a vanilla bean scraped into it, otherwise add 1 tsp. of vanilla or use real vanilla seeds scraped from the pod)

Mix these dry ingredients.

Then mix in a separate bowl:

1 cup of buttermilk
1 large egg
1/4 cup of vegetable oil

Have on hand a half-pint of jam.

Add the wet mixture to the dry. Mix quickly, but well. Using a well-greased muffin tin, scoop a tablespoonful of batter into each of the twelve spots. Then, using a teaspoon, gently place a small dollop of jam in each spoonful of batter, making a well with the back of the spoon. Then, using the tablespoon, put a scoop of batter on top of each muffin, trying as best you can to cover the jam up. Bake for about twenty minutes, but keep an eye on them after sixteen or so minutes. They should be golden brown, and if any jam escaped (you hope not, but it happens) it will be bubbling.


  1. Yum. The only rhubarb I've been seeing at our grocery store is 4.99$/lb and I've been abstaining hoping the price will come down. And then you guys are all out here making me miserable! This reminds me of the jam-filled muffins me and my sisters used to make ("surprise" muffins per the Betty Crocker cookbook. Yum. Except the time I put 3/4c of salt in instead of 3/4t. I learned that lesson).

  2. Yes, your little muffin does look sleepy, sleepy and sweet.

  3. Sara - Ack! That's horrible, but I've seen it too. 3/4 cup of salt! That must have been a goooood muffin!

    Denise - I hoped that someone would see that. I'm not surprised it's you!

    Gloria - Would love to give one to you!

  4. Thanks for sharing this rhubarb recipe.

  5. Wow! Sounds terriffic! Saved it to try later, thanks!

  6. Elizabeth - You are welcome!

    Jane - No, at least I can't!

    Kelly - Great! Hope it comes out well for you!