The end of summer is slowly creeping up. My heart will break when nectarines, peaches and plums start disappearing from the farmer’s markets. Thankfully there is Sqirl Jam to capture my favorite fruits and preserve their beauty for enjoyment in the fall and winter. Jessica Koslow is the jamming maven behind Sqirl. She meticulously crafts small batches of jams and preserves. When I crave my favorite juicy summer plums I love Sqirl’s Santa Rosa Plum with Shear Rock Flowering Thyme. For today’s muffins I turned to Sqirl’s Cashmere Nectarine jam. Nectarines are my #1 favorite fruit. True story. What is yours?
These nectarine jam muffins burst with summer sweetness. The muffin is soft, not too sweet and subtly scented with vanilla. The real star here is the jam. It slowly seeps through each nook of the muffin with a nice bit of it settling to the center. I love this jam so much I slather a little extra on with each bite. Simple, summer, splendid. Capture summer in a muffin.
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Nectarine Jam Muffins
adapted from Joy the Baker
6 tablespoons unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspoon salt
3 tablespoons nectarine jam (I use Sqirl jams – they are always fresh seasonal and absolutely amazing)
Preheat the oven to 375 degrees F. Line your muffin pan.
Melt butter in a small saucepan over low heat; remove from heat when melted. Whisk in milk, egg, yolk and vanilla until combined.
Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk mixture and stir until just combined.
Divide batter among muffin cup. Place a dollop of jam on the top of each muffin and gently swirl into batter.
Bake until lightly golden and a wooden pick inserted into center of muffin comes out clean, about 18 minutes. Serve warm or room temperature (with a side of jam if you like).