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 flour2 cups (240g), granulated sugar2/3 cup (133g), baking powder2 teaspoons, and salt1/2 teaspoon. Make a well in the center of the mixture.

3. 3

   In a separate bowl, mix the milk3/4 cup (180ml), vegetable oil1/3 cup (80ml), large egg1, and vanilla extract1 teaspoon.

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 preserves5-6 teaspoons 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 topping1/4 cup (50g) and ground cinnamon1/2 teaspoon in a shallow bowl.

2. 11

   Brush the melted unsalted butter3 tablespoons (42g) over the tops of each muffin.

3. 12

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