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Originally made 6/18/12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
  1. Preheat oven to 400F.
  2. In a large bowl, whisk together flour, baking powder, 1 tsp of the cinnamon, and the salt.
  3. In a medium bowl, whisk together the 1/2 cup sugar, egg, buttermilk, and butter until well blended.
  4. Add the egg mixture to the flour mixture and stir until well blended.
  5. 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.
  6. In a small bowl, combine the 1 tbsp sugar and the remaining cinnamon. Sprinkle over muffins.
  7. 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.