*To fill before baking: place a good spoonful of batter into each cup. Top with about a teaspoon of jelly, then finish filling so that cups are about 2/3 full. Make sure you have a good base of batter in the cup before you put the jelly in or it will sink through to the bottom.
*If you want to dip in butter before coating with sugar, melt one cup of unsalted butter in a small bowl, quickly dip muffin in the butter, coating all sides then roll in powdered sugar until fully covered. Do a second roll in the powdered sugar for a heavier coating.
*These are best eaten the same day, but will hold up for a day or two. Save your extra powdered sugar in the bag so that you can re-dip them. Store at room temperature in an airtight container.
*This is half of the original recipe, thus the strange measurements. You can easily double it if you want to make a larger batch.
Recipe adapted from Fine Cooking
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