Perfect for a picnic: jam jar muffins

A friend of mine who founded my favorite flickr food photography group, the food photography club, posted an image of little cakes baked in preserving jars. I thought the idea was so cute and would work well with an adapted muffin recipe. Thorsten’s cakes are made with cream cheese and egg whites and apparently can be kept in the jars for up to two weeks. I would be afraid to represent that my recipe would fare equally well (and afraid to poison you!) – but the good thing is that these delicious little lemon poppy seed muffins will not last that long anyway! I used little jam jars with a tad less than 1 cup capacity. Baked in these jars with a little spoon tied to the outside, they make the perfect summer picnic accompaniment. They’re self-contained, won’t squish in the picnic basket and are simply adorable!

My muffins have a little surprise at the bottom: a tablespoon of jam that comes out of the oven molten and delicious. When you cut or spoon into the muffin you end up with a dollop of jam in each bite. Strawberry jam is perfect with the lemon poppy seed muffins – I could easily see it working equally well with corn muffins.

Jam jar muffins
(yield: six large muffins)

3 lemons, scrubbed and patted dry
½ cup butter, room temperature
1 cup plus 2 Tbs sugar
2 large eggs
1 tsp baking soda
1 cup plain yogurt or buttermilk
2 cups flour
2 Tbs poppy seeds
¼ cup plus 4 Tbs freshly squeezed lemon juice
6 tablespoons strawberry jam

Heat oven to 375. Grease inside of jam jars. Lightly spread one tablespoon of jam into the bottom of each jar. Finely grate lemon peel to yield 2 Tbs.

In a large bowl, beat butter and 1 cup sugar until pale and fluffy. Beat in eggs one at a time. Add lemon peel.

In a separate bowl, stir baking soda into yogurt (it will bubble).

Fold flour into butter mix 1/3 of the time alternating with the yogurt mix. Stir in poppy seeds. Stir in 4 tablespoons lemon juice. When well blended, scoop into jam jars until ~2/3 to ¾ full (muffins may pop up beyond the top of the jar when baked but will easily compress when the lid is closed). Bake for 20-25 minutes or until a cake tester inserted into the middle comes out clean. Cool on a rack. Combine remaining ¼ cup with 2 tablespoons sugar. Spoon mixture evenly over the top of each muffin.