Total Time
55mins
Prep 20 mins
Cook 35 mins

This recipe comes from the show Sugar on the Food Network Canada. These are very easy to make and very tasty. I did not have vanilla bean so I used vanilla extract. This recipe also calls for nutmeg which I did use but next time I make these I will leave that out. I would rather just the vanilla flavour, just my preference. Another change I would do next time would be to only fill the muffin pans about 1/4 full then add the jam. The jam tends to leak out when I filled it 2/3 full.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk.
  3. In a separate bowl, sift together flour, baking powder, nutmeg & cinnamon. Add to milk mixture and blend just until incorporated.
  4. Fill greased muffin pans 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into center of each muffin. Top with remaining batter and bake for 35-45 minutes, until even light golden brown on top. Let muffins cool in pans for 15 minutes, then turn out to cool completely.
  5. For dip, brush tops of muffins with melted butter and dip into sugar/cinnamon mixture.
Most Helpful

5 5

These muffins are wonderful! I find with Anna Olson's recipes that they either work out for me or they don't, and these definitely did. Like you, I used vanilla extract instead of a vanilla bean. I used 2 6-cup jumbo muffin tins so these are nice, coffee shop-size muffins. I also will fill my tins a little less next time before spooning in the jam. I found that I didn't have enough batter for the last 3 or 4 to put over the jam. They still tasted great!