Raspberry Jam Muffins (via Joy The Baker)

  • 6 Tablespoons unsalted butter 
  •  1/3 cup whole milk (I used 1%, it’s okay) 
  •  1 large egg 
  •  1 large egg yolk 
  •  3/4 teaspoon vanilla extract 
  •  1 ½ cups all-purpose flour 
  •  3/4 cups sugar 
  •  1 ½ teaspoons baking powder 
  •  3/4 teaspoon salt 
  • ½-1 cup fresh raspberries  
  • 3 Tablespoons strawberry jam 

 For the topping (I used about half of this, but I sprinkled very lightly):

  • 3 Tablespoons cold unsalted butter, cut into ½-inch cubes (note: I actually found it easier to work with when it was a little softer, but it’s up to you)
  • ½ cup all-purpose flour 
  •  3 ½ tablespoons sugar
  1. Preheat oven to 375deg F
  2. Melt butter (in a pan, though I suppose this would work in a microwave too – just be careful not to burn it), remove from heat. Mix in milk, egg + egg yolk and vanilla.
  3. In a separate bowl, mix flour, sugar, baking powder and salt. Add the butter mixture, and whisk until it’s all set.
  4. Fold in raspberries and jam (jam should probably go in first, less of a chance of crushing all your raspberries) and then pour into muffin tin.

Place in oven for 18-22 minutes (mine was actually more towards the 23m mark, but all ovens are different) and let cool until you want to nosh on them! (:

Thanks Joy! (:

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