Strawberry Jam Cinnamon Muffins

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!

Strawberry Jam Cinnamon Muffins

Author: Sashi @ getoffthecouchandcook.com

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 12 muffins

Ingredients

• 2/3 c buttermilk
• 1 egg
• 1/2 c granulated sugar
• 1/4 c butter, melted
• 1 1/2 c all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup strawberry jam (or jam of your choice)
• 1 Tbsp granulated sugar
• 1/4 tsp cinnamon

Instructions

1. Preheat the oven to 400º. Spray a 12-muffin tin with nonstick cooking spray and set aside.
2. In a large bowl, whisk together the buttermilk, egg, melted butter and 1/2 cup sugar until well combined. Set aside.
3. In a medium bowl, stir together the flour, baking powder, 1 tsp cinnamon and salt.
4. Pour the flour mixture into the buttermilk mixture and stir gently just until combined. The batter will be thick and lumpy.
5. Divide 2/3 of the batter between the 12 muffin cups, putting about 1 Tbsp of batter into each.
6. 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 – 1 1/2 tsp.
7. Divide the remaining 1/3 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.
8. In a small bowl, mix together the 1 Tbsp sugar and 1/4 tsp cinnamon. Sprinkle evenly over the top of the muffins.
9. Bake for 15-20 minutes until toothpick inserted in center comes out clean.
10. 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.
11. Let cool for a few minutes before eating warm.
12. If eating these later, let them cool completely before storing in an air tight container.

Notes

Adapted very slightly from Our Eating Habits

3.4.3177

 

Lazy kittens having a good nap 🙂