I love the way the insides of these kinds of muffins just get spongey (but don’t taste spongey, by any means), but they’re still so filling. The topping, while semi-unpleasant to make, tastes really good and just makes the whole muffin taste happy. Happy muffins, happy people.Recipe in this post. 

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…