These delightful muffins are filled with raspberry jam and topped with a sweet vanilla glaze, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and grease a muffin tin.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the flour and sugar. Add the milk, melted butter, and egg, and mix until just combined.
Avoid overmixing the batter to keep the muffins tender.
Spoon a small amount of batter into each muffin cup, covering the bottom.
Use a spoon to evenly distribute the batter.
Add a teaspoon of raspberry jam to the center of each muffin cup.
Ensure the jam is centered to create a nice filling.
Cover the jam with the remaining batter, dividing it evenly among the muffin cups.
Smooth the tops gently with the back of a spoon.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the muffin (not the jam) comes out clean.
Check the muffins a minute or two before the suggested time to avoid overbaking.
While the muffins cool, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl.
Adjust the consistency of the glaze by adding more milk or powdered sugar.
Drizzle the glaze over the cooled muffins and let it set before serving.
Ensure the muffins are completely cool before glazing to prevent the glaze from melting.
Serve the muffins on a plate and enjoy with your favorite beverage.
Pair with a hot cup of coffee or tea for a delightful treat.
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