Ingredients for Vanilla Jam Muffins
- 1 cup milk
- 1 vanilla bean pod (or 2 tsp vanilla bean paste/extract)
- 1/2 cup granulated sugar
- Vegetable Oil
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- Omit nutmeg (Optional: 1/4 tsp ground nutmeg)
- 1/2 tsp ground cinnamon (optional)
- 1 cup raspberry jam
- Melted butter (optional, for dip)
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How to Make Vanilla Jam Muffins
- Preheat oven to 350°F (175°C).
- In a small saucepan, gently heat 1 cup milk with 1 vanilla bean pod (or 2 tsp vanilla bean paste/extract) over medium-low heat for 15 minutes. This step infuses the milk with rich vanilla flavor.
- Remove the vanilla bean pod (if using) and let the milk cool completely to room temperature.
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/2 cup vegetable oil, and 2 large eggs until well combined. Add the cooled vanilla milk and whisk until smooth.
- In a separate bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp ground cinnamon (optional, omit if desired).
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Grease a 12-cup muffin tin. Fill each muffin cup about 1/4 full with batter.
- Stir 1 cup raspberry jam to soften. Spoon 1 tablespoon of jam into the center of each muffin.
- Top with the remaining batter, filling the muffin cups about 2/3 full.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.
- Optional: For a delightful dip, brush the tops of the cooled muffins with melted butter and dip them in a mixture of granulated sugar and cinnamon.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
143g
Fat
25g
Carbs
22g
