To sum up these muffins: “they’re like big bready Gushers.” Except better, because they don’t all stick together into a big lump like Gushers. They’re a great breakfast muffin – the raspberry jam is a nice little surprise and adds some sweetness to an otherwise plain muffin.
These were the first muffins I made from the book, and I forgot to take pictures, but they were adorable and you’ll just have to take my word for it.
Raspberry Jam Cinnamon Muffins (1 of 750)
Originally made 6/18/12
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (30 minis)
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 1/4 tsp ground cinnamon, divided
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 egg
- 2/3 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup seedless raspberry preserves
- 1 tbsp granulated sugar
- Preheat oven to 400F.
- In a large bowl, whisk together flour, baking powder, 1 tsp of the cinnamon, and the salt.
- In a medium bowl, whisk together the 1/2 cup sugar, egg, buttermilk, and butter until well blended.
- Add the egg mixture to the flour mixture and stir until well blended.
- Divide half the batter equally among prepared muffin cups. Spoon 2 tsp preserves (1/4 tsp if making mini muffins) in the center of each cup of batter. Top with the remaining batter.
- In a small bowl, combine the 1 tbsp sugar and the remaining cinnamon. Sprinkle over muffins.
- Bake in preheated oven for 17 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.