AuthorE. Gluten
DifficultyIntermediate
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Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 ½ tsp lemon juice
 ½ cup sour cream
 ½ cup milk
Topping
 1 tbsp granulated sugar
 ¼ tsp ground nutmeg
1

Heat oven to 375°. Grease muffin pan.

2

In a bowl whisk together flour, baking powder, salt, and xanthan gum. Set aside.

3

In another bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Fill muffin cups 1/3 of the way with the batter, then drop a teaspoon of your favorite jam in the middle. Add more muffin batter until the cups are 2/3 full. Whisk together the topping ingredients and sprinkle on top of each muffin.

4

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

Category

Ingredients

 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 ½ tsp lemon juice
 ½ cup sour cream
 ½ cup milk
Topping
 1 tbsp granulated sugar
 ¼ tsp ground nutmeg

Directions

1

Heat oven to 375°. Grease muffin pan.

2

In a bowl whisk together flour, baking powder, salt, and xanthan gum. Set aside.

3

In another bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Fill muffin cups 1/3 of the way with the batter, then drop a teaspoon of your favorite jam in the middle. Add more muffin batter until the cups are 2/3 full. Whisk together the topping ingredients and sprinkle on top of each muffin.

4

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

Gluten Free Jam Filled Muffins