Categories: Muffins
Ingredients
- 3/4 cup (1 and 1/2 sticks, 6 ounces) salted butter
- 1 cup white sugar
- 2 beaten eggs
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 2 and 1/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup seedless raspberry jam
- 1 cup fresh OR frozen raspberries
- 1/2 cup white sugar
- 1/2 teaspoon cinnamon
- 1/3 cup all-purpose flour
- 1/4 cup salted butter, softened
Directions
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Preheat oven to 375°F, rack in the middle position.
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Grease the bottoms only of a 12-cup muffin pan or line the cups with cupcake papers.
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Melt the butter in a bowl or measuring cup in the microwave. (This takes me about a minute in the microwave on HIGH).
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Set the melted butter on the kitchen counter to cool.
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Measure out the sugar in the large bowl.
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Mix in the beaten eggs.
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Add the baking powder, cinnamon, and salt. Mix thoroughly.
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Cup your hands around the bowl containing the melted butter. If it’s cool enough so you won’t cook the eggs, stir it into your mixing bowl with the rest of the ingredients.
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Add half of the flour to your bowl and mix it in.
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Add the whole milk to your bowl and mix that in.
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Add the other half of the flour to your bowl and mix until everything is incorporated.
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Mix in the half cup of seedless raspberry jam.
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If you’re using a mixer, take the bowl out of the mixer, scrape down the sides of the bowl, and give the contents a stir with a spoon by hand.
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Add the raspberries and mix them in by hand.
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Fill the prepared muffin cups three-quarters full and set them aside. If you have muffin batter left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining batter.
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Make the crumb topping by mixing the sugar, cinnamon, and flour in a small bowl with a fork. Add the softened butter and cut it in until it’s crumbly.
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Fill the remaining space in the muffin cups with the crumb topping. If you had batter left over and used the tea-bread pan, reserve some topping to sprinkle over that.
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Bake the muffins in a 375°F oven for 25 to 30 minutes.
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When your muffins are baked, take them out of the oven and set the muffin pan on a wire rack or a cold stovetop burner to cool for at least 30 minutes. Then just tip them out of the cups, or lift them out by the edges of the cupcake papers. Serve with salted butter for those who want it, and enjoy.
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These muffins are wonderful when they’re slightly warm, but the raspberry flavor will intensify if you store them in a covered container overnight.