(photo by @glenwerster, via Instagram)

We Got the Recipe for Andytown Coffee Roasters' Jam Pocket Corn Muffins

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At Andytown Coffee Roasters, coffee and corn muffins go hand in hand. Depending on the season, the Outer Sunset coffee shop offers fresh variations on their famous jam pocket muffins: apple and pear corn muffins with a raspberry jam pocket for winter, and peaches or nectarines for summer. The possibilities are endless! Which means you can enjoy these muffins at home all year long. Happy baking!



Jam Pocket Corn Muffin (Gluten-Free)

(Yields approximately 12 muffins)


1 ½ cups sugar

2 cups cornmeal

3 cups white rice flour

2 tablespoons baking powder

1 teaspoon salt

2 ¾ cups buttermilk

1 cup (2 sticks) butter

2 eggs

2 egg yolks

2 cups fresh fruit, chopped

1 cup jam

raw sugar for sprinkling


1. Preheat oven to 400°F. Grease muffin cup tin with melted butter; set aside.


2. Combine the dry ingredients in a medium bowl. In a separate small bowl, combine the buttermilk, eggs, and yolks—no whisking required.


3. Cube the butter into approximately 1-inch chunks. Using a mixer fitted with a paddle attachment, beat the butter on a low speed; slowly add the buttermilk and egg mixture a little at a time, beating well and scraping down the bowl between additions. When the butter is well incorporated but still a little chunky, turn off the mixer.


4. Pour the wet mixture into the bowl with the dry ingredients; use a spatula to combine by hand. Once the batter is well mixed, stir in the fresh fruit.


5. Distribute the muffin batter into the greased muffin cups. Then scoop about 1 ½ tablespoons of jam onto the center of each muffin. Using a butter knife or other small utensil, flip a little bit of the batter from the side of the muffin, up and over the jam scoop to just cover the jam. If a little jam is still peaking out after flipping the batter, leave it be—it will have a nice molten look when the muffins come out of the oven. Sprinkle the muffins with a little bit of raw sugar for a crispy muffin crust.


6. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes. Decrease the oven temperature if the tops begin to brown too much.


7. Let the muffins cool for a few minutes a little before popping them out of the pan—the jam will be incredibly hot. Serve and enjoy while they're still warm!


// Andytown Coffee Roasters: 3655 Lawton St. (Outer Sunset), andytownsf.com

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