Description
Soft, spiced muffins filled with jam and finished with a dusting of powdered sugar.
Ingredients
Scale
- 1/4 cup butter (room temperature)
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 to 1 1/4 teaspoons ground nutmeg (to taste)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup whole milk
- 3/4 cup jam or jelly
Instructions
- Preheat the oven to 425?F and spray a standard 12-cup muffin tin with nonstick cooking spray or line it with 12 paper liners.
- In a medium mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth, about 3 minutes.
- Add the eggs, beating to combine.
- Add the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla and mix until combined.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour, until thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake for 15 to 17 minutes, or until light golden brown and a cake tester inserted into the center comes out clean, then allow the muffins to cool about 15 minutes.
- Fill the muffins by piping jam from a piping bag fitted with a Bismarck tip (Wilton 230) into each muffin, or cut out the center with a paring knife, spoon in jam, and replace the top.
- Sprinkle with powdered sugar and serve.
- Prep Time: 15 mins
- Cook Time: 15–17 mins