Cinnamon Raspberry Muffins

These rustic cinnamon raspberry muffins are a delectable sweet treat with a cup of tea.  The perfect afternoon snack!

These sweet little muffins are one of the recipes I turn to whenever I have a little leftover buttermilk in the fridge, because I always have all the other ingredients tucked away in my pantry.

They are a rustic conglomeration of spicy cinnamon and sweet jam, and the perfect treat to settle down with on a holiday afternoon…or to tuck into a basket and leave on a friend’s doorstep.

And speaking of holidays, if you tuned into my last post on eggnog cookies, you got to hear ALL about my Christmas tree situation.

Which essentially boiled down to the fact that I might have been over-zealous in my quest for a smallish Christmas tree that would fit into our new cozy Casita living space.

I did go ahead and decorate my Charlie Brown tree, and the ornaments DO make it better…

…but every time I walked in the room, I just, I don’t know, missed the gigantic glory of the old tree.

My friend Brandy (who writes the fabulous Nutmeg Nanny blog, and if you aren’t following her you need to!) texted me and suggested we might want to look into a Balsam Hill tree.

She also said all the nice things about the current teeny tree, because she is sweet and supportive that way. But she was 1000 kinds of right, because I spent the rest of the morning browsing their trees, which are ON SALE!

So, guess what is coming in the mail? Yep. Which will be all kinds of exciting for this sweet pea…

…who is the best under-the-tree gift I can imagine. And don’t worry, the little tree will get to shine on our covered porch!

Now that I have set your mind at ease about that, let’s make muffins!

Here’s how you make cinnamon raspberry muffins!

Preheat your oven to 400 and spray a 12 opening muffin tin with cooking spray.

Mix together 1 ½ cups of flour, a half cup of sugar, 1 ½ teaspoons of baking powder and 2 teaspoons of cinnamon.

In another bowl, mix together 2/3 cup of buttermilk, ¼ cup of melted butter and a beaten egg and add to the flour mixture.  Stir until just combined.

Spoon half the batter into the muffin tin cups.  Place ½ teaspoon of raspberry jam on top of the batter in each cup.  

(And by the way, if you prefer strawberry or blackberry or pretty much any other flavor of jam, that will work just fine too!)

Cover with remaining batter.

Mix together 2 tablespoons sugar and ½ teaspoon cinnamon and sprinkle on top of the batter.  

Pop the muffins in the oven for 15 minutes.  Let them cool for about 5 minutes, carefully remove from the muffin tin and cool on a cooling rack.

I’m planning to make a batch of these very soon and eat it next to whatever Christmas tree is closest.

Love, Kate