I was craving some jam-in-the-middle muffins the other day so I figured I couldn’t be alone with this. These muffins are soft in the middle, a little crispy on the outside, just the right amount of sweet and full of jammy goodness. Because I bake gluten-free, I did not test this with regular all-purpose flour but usually it’s a pretty simple one-for-one replacement, though you may need to fiddle with the amount of liquids, baking time and temperature.
2 tablespoons ground flaxseed 5 tablespoons aquafaba or water 2 cups all-purpose gluten-free flour blend (Bob’s Red Millis my favorite) ⅓ cup brown sugar ⅓ cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ cup vegan butter, melted 2 teaspoons pure vanilla extract ¾ cup plain unsweetened vegan milk 12 teaspoons raspberry jam or jam of choice
Preheat the oven to 350 degrees and lightly oil or line a 12-muffin tin.
Stir together the ground flax and aquafaba to create a slurry. Allow this to sit in the refrigerator and thicken for 15 minutes.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Pour in the melted butter, flax slurry, extract and milk. Stir until everything is incorporated.
Fill the muffin cups about half way with batter. Make a little indention in the middle of each cup for the jam and fill each with a teaspoon of jam. Cover each muffin with batter.
Bake for 22 minutes or until a toothpick comes out of the center clean. Allow to sit in the tin for five minutes, then move to a wire rack to cool.