Jam Filled Lemon Poppy Seed Muffins

Recipe by Janet Gill, Canton, Ohio
First place, Quick Breads (Muffins), 2017

Baking temperature: 400 degrees
Baking time: 14-18 minutes
Yield: 12

Ingredients

• 2 c King Arthur All-Purpose Flour
• ¾ c sugar
• 1 t baking powder
• 1 t baking soda
• ¼ t salt
• 2 T poppy seeds
• 1 c sour cream
• ½ c vegetable oil
• 2 eggs
• 2 T milk
• ½ t vanilla
• ½ t lemon extract
• 1 T lemon zest

Filling:

• ¼ - 1/3 c strawberry or raspberry jam

Glaze:

• ¾ c powdered sugar
• 2 t lemon juice
• 2 t strawberry or raspberry jam

Instructions

• Preheat oven to 400 degrees. Grease 12 muffin tins or fill with paper liners
• In large bowl whisk together flour, sugar, baking powder, soda, salt and poppy seeds. In another bowl, whisk remaining muffin ingredients then add to flour mixture. Stir just until combined
• Fill muffin tins half full with batter. Drop 1 t jam into center of each muffin. Spoon remaining batter over tops of muffins, carefully covering jam
• Bake at 400 degrees for 14-18 minutes or until tops are golden brown and toothpick comes out clean from center of muffin. Remove from tins after 10 minutes
• Stir glaze ingredients together. Spread over tops of warm muffins