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.
- Preheat oven to 350°F.
- 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.
- In a separate bowl, sift together flour, baking powder, nutmeg & cinnamon. Add to milk mixture and blend just until incorporated.
- 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.
- For dip, brush tops of muffins with melted butter and dip into sugar/cinnamon mixture.
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!