Happy Secret Recipe Day!
For January, I was assigned Jamie’s blog, Our Eating Habits, which made me happy because her blog seems to have a little of everything so it was really just trying to figure out what type of thing I wanted to make and then choosing from there. Because she has so many baked goods, I decided I need to go that route for a change around here so ultimately ended up choosing her Raspberry Jam Cinnamon Muffins.
I made a good choice!
I didn’t have raspberry jam, though, so used strawberry which paired really well with the cinnamon in the batter. The jam I used was a little thin, though, so when these baked, I had a lot of baked-on jam-juice on top of the muffin tin. That just meant I had to loosen the muffins with a knife first.
I can definitely see making these with different kinds of filling as the batter seems to be pretty versatile. I have apricot and blueberry unopened in the pantry so there are 2 more choices right off the bat!
Oh! And she covered my blog last year as part of the Secret Recipe Club! 🙂 (even though she got my name wrong LOL) I will certainly be visiting her blog and making more of her recipes because there are SO MANY good things there!
- ⅔ c buttermilk
- 1 egg
- ½ c granulated sugar
- ¼ c butter, melted
- 1½ c all-purpose flour
- 2½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup strawberry jam (or jam of your choice)
- 1 Tbsp granulated sugar
- ¼ tsp cinnamon
- Preheat the oven to 400º. Spray a 12-muffin tin with nonstick cooking spray and set aside.
- In a large bowl, whisk together the buttermilk, egg, melted butter and ½ cup sugar until well combined. Set aside.
- In a medium bowl, stir together the flour, baking powder, 1 tsp cinnamon and salt.
- Pour the flour mixture into the buttermilk mixture and stir gently just until combined. The batter will be thick and lumpy.
- Divide ⅔ of the batter between the 12 muffin cups, putting about 1 Tbsp of batter into each.
- Scoop 2 tsp of jam into the center of each muffin cup. If your jam is thinner, you may want to reduce it to 1 - 1½ tsp.
- Divide the remaining ⅓ of the batter equally on top of the jam. Use your fingers to gently spread the batter over the jam, making sure as much jam as possible is covered.
- In a small bowl, mix together the 1 Tbsp sugar and ¼ tsp cinnamon. Sprinkle evenly over the top of the muffins.
- Bake for 15-20 minutes until toothpick inserted in center comes out clean.
- Let muffins rest for 5 minutes in the muffin tin then use a butter knife to loosen the sides of the muffin cups. Invert the tin over a baking rack to release the muffins.
- Let cool for a few minutes before eating warm.
- If eating these later, let them cool completely before storing in an air tight container.
Lazy kittens enjoying some sunlight 🙂