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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 2 1/2 tsp |
| salt: 1 tsp |
| granulated sugar: 1 cup |
| eggs: 2 |
| buttermilk: 1 cup |
| unsalted butter: 1/4 cup (melted) |
| vegetable oil: 1/4 cup |
| vanilla extract: 1 1/2 tsp |
| raspberries: 1 cup |
| seedless raspberry jam: 1/4 cup |
Double Raspberry Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
21 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375°.
- Grease a 12-cup muffin pan.
- In a big bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in raspberries.
- Divide batter equally among prepared muffin cups.
- Spoon 1 teaspoon raspberry jam in the center of each mound of batter.
- Using the tip of a knife, swirl jam into batter.
- Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.