Cinnamon Raspberry Muffins
Tender buttermilk muffins with a hidden pocket of raspberry jam and a cinnamon-sugar top.
Contains common allergens
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Instructions
- 1
Preheat the oven to 400°F and coat a 12-cup muffin tray with cooking spray.
- 2
In a medium bowl, combine the flour, baking powder, salt, sugar, and 1 teaspoon cinnamon, making a well in the center.
- 3
In a separate bowl, whisk together the egg, buttermilk, and melted margarine. Slowly add to the flour mixture and stir just until moistened; do not overmix.
- 4
Spoon about 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of raspberry jam to the center of each (do not spread), then top with the remaining batter.
- 5
In a small bowl, mix the 1 tablespoon sugar with 1/4 teaspoon cinnamon and sprinkle over the muffins.
- 6
Bake for 20 to 25 minutes, until the muffins spring back when lightly touched. Remove from the cups immediately and cool on a wire rack.
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