Lemon-Raspberry Olive Oil Muffins

Steps

1. 1

   Heat the oven to 375°F (190 °C) (190°C (375 °F)). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. 2

   In a medium bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined and no lumps remain.

3. 3

   In a separate large bowl, whisk the eggs until blended. Add the olive oil, yogurt, lemon zest, and lemon juice, then whisk until smooth and cohesive.

4. 4

   Add the dry ingredients to the wet ingredients. Stir with a flexible spatula just until no dry streaks remain; do not overmix, since a few small lumps are preferable to a tough crumb.

5. 5

   Add the fresh raspberries and fold gently until distributed without crushing most of the berries.

6. 6

   Add the raspberry jam in several spoonfuls and fold only briefly, leaving visible streaks of jam rather than blending it completely into the batter.

7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the turbinado sugar over the tops for a crunchy crust.

8. 8

   Bake for about 22 to 27 minutes, rotating the pan halfway through, until the muffin tops are golden and spring back lightly when pressed and a toothpick inserted into a batter-only spot comes out with a few moist crumbs.

   Start 27-minute timer
9. 9

   Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely before storing.

   Start 5-minute timer