Cinnamon Raspberry Muffins

Cinnamon Raspberry Muffins

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


  • 1 1/2 cups flour
  • ½ cup sugar
  • 1 ½ teaspoon baking powder
  • 2 1/2 teaspoons cinnamon
  • 2/3 cup buttermilk
  • ¼ cup melted butter
  • 1 egg, beaten to blend
  • 1/3 cup raspberry jam or preserves
  • 2 tablespoons sugar


  1. Preheat oven to 400 and spray a 12 opening muffin tin with cooking spray.
  2. Mix together flour, sugar, baking powder and 2 teaspoons cinnamon.
  3. In another bowl, mix together the buttermilk, the melted butter and the beaten egg and add to the flour mixture. Stir until just combined.
  4. Spoon half the batter into the muffin tin cups. Place ½ teaspoon of jam on top of the batter in each cup.  Cover with remaining batter.
  5. Mix together 2 tablespoons sugar and ½ teaspoon cinnamon and sprinkle on top of the batter.
  6. 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.

Equipment We Used to Make This Recipe


Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!