This Week's Muffin: "Resistance is Fruitful" Muffins

Muffin Maven is back in action! We had some house guests this weekend for the Women's March on Washington, and I decided to make these to grab and go. Then Robert ended up making pancakes, which will always win out over muffins. But these are quickly disappearing too. The march was a profound and positive experience. The logistics were a bit crazy, mainly because the turnout way exceeded expectations. Which I love.

16142656_10154894738233164_2517045947865602022_nI had many friends who wanted to march in DC and couldn't--though many of them marched elsewhere--so at their request I wrote their names on my stole. More than 100 by the time it was said and done.

Why did I march, along with some 3 million women, men and children, in more than 600 events spanning all seven continents? Well, contrary to what people on Twitter might say, it wasn't sour grapes over the fact that my preferred candidate lost. I've experienced that plenty of times--many of us have--and we didn't take to the streets over it.

Yes, I have profound disagreements with the incoming administration's stand on any number of things, and I plan to resist attempts to roll back our progress on health care, climate change, civil and reproductive rights, and any number of other issues.

But it's much deeper than that. Mr. Trump could match me issue-for-issue and I would still think he is catastrophically unfit to be president. His narcissistic personality, dearth of curiosity, disdain for science and basic facts, and lack of humility make him dangerous, I believe. As I often say when people try to reduce this to partisan squabbling, "This Ain't Mitt Romney."

Plus he's mean.

If you see it similarly, I don't need to say any more. If you don't, no recounting of his many statements will change your mind.

Please enjoy the muffins though; they're good, and have no partisan ingredients whatsoever!

These muffins are easy as can be--the only tricky part is putting a dollop of jam in the half-filled muffin cups, then covering it with the rest of the batter. So, not really tricky at all. I used leftover strawberry refrigerator jam we made and froze over the summer.

RESISTANCE IS FRUITFUL MUFFINS (from the Williams-Sonoma Muffin cookbook, where they are called Jam-Filled Muffins)


2 cups all-purpose flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/4 cups sour cream 1/3 - 1/2 cup jelly or jam


  1. Preheat oven to 375 degrees and prepare 12 muffin cups with spray or paper cups.
  2. In a bowl, stir together flour, sugar, baking powder, baking soda and salt.
  3. In another bowl, whisk melted butter, eggs, vanilla and almond extracts, and sour cream until smooth.
  4. Add egg mixture to dry ingredients and stir until just moistened. Batter will be slightly lumpy. Do not overmix.
  5. Spoon a small helping of batter into each muffin cup--enough to coat the bottom. Then add a heaping teaspoon of jam/jelly to the center of each muffin. Cover with remaining batter.
  6. Bake until golden and springy to the touch, about 20-25 minutes. Let cool on a rack for 5 minutes, then unmold and cool further.