Raspberry Bergamot Muffins

These muffins are pretty in pink with raspberry jam baked into a sour cream batter topped with raspberry sugar!

Serving Size: 1 dozen

2 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

1 cup sugar

4 tablespoons butter, melted

1 ¼ cups sour cream

Blake Hill’s Raspberry with Wild Bergamot Botanical Jam



Preheat oven to 350 degrees F and prep muffin tin with muffin cups


Whisk flour, baking powder and salt together and set aside


In a separate bowl, whisk together egg and sugar until thick, then add melted butter in 2 additions whisking to combine after each addition. Add sour cream, whisking just to combine.


Pour wet mixture into dry mixture and fold with a rubber spatula just to combine (there may be small spots of flour remaining and batter should be thick)


Using a small spoon add a little batter to each muffin cup, then top each with Jam, repeat this process once more, then top each cup with the remaining batter


Bake for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean


While the muffins are baking make the topping


Mix 1 tablespoon of Jam into ½ cup of sugar, then make a thick simple syrup in a small saucepan by simmering ¼ cup of sugar with ¼ cup of water


When muffins are done and cooled, one at a time, brush top with simple syrup and dip the top into sugar and jam mixture and Enjoy!

Raspberry Bergamot Muffins

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