Hamdi Saidani These simple, jam-filled Pioneer Woman cornmeal muffins with blackberry jam are made with a buttermilk cornmeal batter baked until golden, then injected with blackberry jam through the center using a piping bag. They take about 15 minutes to prep and 15 minutes to bake.
The batter is a straightforward mix of cornmeal, flour, brown sugar, and buttermilk with melted butter and an egg. You stir the wet into the dry just until combined and stop. Overmixing develops the gluten in the flour and turns your muffins tough and dense instead of tender and crumbly. A few visible streaks of dry flour left in the batter is better than a smooth, overworked mixture.
The jam goes in after baking, not before. You let the muffins cool completely, then press a piping tip straight into the center of each one and squeeze until the muffin expands slightly. That tells you the jam has filled the cavity inside. Pulling the tip up and out seals the hole so the filling stays hidden until you bite into it. If you try to swirl jam into the raw batter before baking, it sinks to the bottom and burns against the liner.
Pioneer Woman Cornmeal Muffins Wwith Blackberry Jam
Description
These Pioneer Woman cornmeal muffins with blackberry jam bake a tender buttermilk cornmeal batter until golden, then fill each one with a hidden burst of blackberry jam.
Ingredients
Instructions
- Preheat the oven to 400°F. Line 12 muffin cups with muffin liners or parchment squares.
- Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, whisk together the milk, buttermilk, melted butter, egg, and vanilla.
- Add the dry ingredients to the wet and stir just until combined. Do not overmix.
- Portion the batter evenly into the prepared muffin cups.
- Bake for 15 minutes, or until the tops spring back when pressed and a toothpick comes out clean.
- Remove the muffins from the pan and transfer to a wire rack. Let cool completely.
- Fit a piping bag with a 1/2-inch tip and fill with the blackberry jam. Press the tip into the center of each cooled muffin and squeeze until the muffin expands slightly. Lift the tip straight up and out.
FAQs
Can I use homemade jam instead of store-bought?
Yes, and the blackberry jam from this same recipe collection works perfectly here. Just make sure it’s fully set and thick enough to hold inside the muffin without leaking out. Runny jam soaks into the crumb and disappears instead of staying as a distinct pocket of filling.
Why does the jam go in after baking instead of before?
Jam added to raw batter sinks to the bottom during baking and burns against the liner. Piping it into cooled muffins gives you a clean pocket of filling in the center that stays intact and surprises you when you bite through.
Can I use a different flavor of jam?
Raspberry, strawberry, or blueberry all work well with the cornmeal base. The slight sweetness and grittiness of cornmeal pairs naturally with berry flavors. Avoid anything too acidic like marmalade, which clashes with the brown sugar in the batter.
What do I serve it with?
Warm with butter and a cup of coffee for breakfast. For a brunch spread, the Strawberry French Toast on the same table gives guests a sweeter, heavier option alongside these lighter muffins. A jar of the Blackberry Jam on the side lets anyone spread extra on top for a double hit of berry flavor.
How do I store these after filling?
In an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The jam keeps the center moist even as the muffin dries out slightly. Warm them for 15 seconds in the microwave before eating to soften the crumb back up.
