On a recent trip down the baking aisle I noticed some parchment paper cups. I had never seen them before. I just want to say that these take the guesswork out of muffin baking. Cupcakes are a no brainer . . . you use paper cups. But muffins are always a guess. I like the way they look without the paper, but I don't want to chance having to pry them out of the pan. For this reason parchment paper cups are great to use for butter tarts and muffins that can leave behind a sugary or fruity mess. The following recipe comes from my friend, Karin, shared during the days when we would get together for coffee and play dates with our kids.
- 2 cups flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup butter, melted (or oil)
- jam filling
- 1/4 cups nuts
- 3 Tbsp flour
- 3 Tbsp sugar
- 3 Tbsp butter, room temp
- 1/4 tsp nutmeg
- Prepare muffin tins and pre-heat oven to 400 F.
- Combine streusel ingredients, using a pastry blender to make a crumb mixture. Chill.
- In a mixing bowl, combine dry ingredients.
- In a separate small bowl, combine eggs, milk and melted butter, then stir into dry ingredients.
- Fill each muffin tin with about a tablespoon of batter, making a small indentation.
- Place a teaspoon of jam on each center and cover with the rest of the batter.
- Sprinkle with crumb mixture.
- Bake for 20 - 25 min.