Adapted from The SoNo Baking Company Cookbook, by John Barricelli 2010
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
¾ cup sugar
¾ cup coarse yellow cornmeal
3 large eggs, at room temperature
½ cup buttermilk
½ cup vegetable oil
½ cup sour cream
¾ cup strawberry preserves
Set the oven rack in the middle position. Preheat the oven to 350°F. Line a standard 12-cup muffin pan paper liners. Set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, sugar, and cornmeal until combined.
In another large bowl whisk eggs, buttermilk, oil, and sour cream together until blended.
Gently fold wet ingredients into dry until just combined. Do not over-mix.
Using a standard ice cream scoop, divide batter among the muffin cups.
Bake, rotating the pan about two-thirds of the way through, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean, 18-22 minutes.
Place the muffin pan to a wire rack and allow to cool for 5 minutes and then carefully remove muffins from pan, placing them on another rack.
Using your thumb press down in the middle of each muffin, and create an indentation deep enough to hold a teaspoonful of preserves.
Spoon strawberry preserves into each indentation. Let cool for another 10 minutes and serve.
Yield 12 muffins