For the Muffins

• 3/4 cup (180ml)
• 1/2 teaspoon
• 1
• 2 teaspoons
• 1/3 cup (80ml)
• 1 teaspoon
• 2/3 cup (133g)
• 5-6 teaspoons
• 2 cups (240g)

For the Topping

• 1/2 teaspoon
• 3 tablespoons (42g)
• 1/4 cup (50g)

Preparation

1. 1

   Preheat oven to 350°F (175°C). Grease 10 cavities of a standard muffin pan.

2. 2

   Whisk together the {all-purpose flour}, {granulated sugar}, {baking powder}, and {salt}. Make a well in the center of the mixture.

3. 3

   In a separate bowl, mix the {milk}, {vegetable oil}, {large egg}, and {vanilla extract}.

4. 4

   Add the wet ingredients to the flour mixture, and stir just until combined.

Assembly and Baking

1. 5

   Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl.

2. 6

   Place about 1/2 teaspoon of {jam or preserves} in the center of each filled muffin cup.

3. 7

   Top with just enough of the reserved batter to cover the jam.

4. 8

   Bake for 18 to 20 minutes, or until the edges are browned and the muffins are set.

5. 9

   Cool the muffins in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan to a wire rack to continue cooling while you make the topping.

Topping

1. 10

   Combine the {granulated sugar for topping} and {ground cinnamon} in a shallow bowl.

2. 11

   Brush the melted {unsalted butter} over the tops of each muffin.

3. 12

   Dip each muffin, top-side down, into the cinnamon-sugar to coat.