Black Cherry Jam Muffins

Sometimes, I make things wrong.

And, sometimes, things explode all over the oven.

Sometimes, things go so wrong, and explode so much they frighten me out of making them again.

I thought that was the case with these babies. But I was wrong. So very wrong. There's nothing frightening about Black Cherry Muffins when they're RIGHT. Because they're so right, when they're right.

The tops are perhaps a bit too golden, but they're perfectly risen and so ridiculously lovely on the inside. I encourage you to give them a go. The crumbley top turns these amazing muffins considerably better. It's true.

Even though I made a mess, and might've made double the amount of crumble I needed. Who cares? The only thing that matters are muffins. Go on... Give 'em a go.

Black Cherry Jam Muffins.

Adapted from joythebaker.com

Makes 6 muffins

Batter:
50g butter
45ml milk
1 large egg
1/2 tsp vanilla extract
75g plain flour
75g sugar
1 tsp baking powder
2 tbsp black cherry jam

Topping:
25g cold butter
25g plain flour
2 tbsp sugar

Pre-heat oven to gas-mark 5 and place rack in the upper-third of the oven. Line a cake tray with muffin cases.

Melt butter on a low heat in a small saucepan. Remove from the heat and whisk in milk, egg, and vanilla until combined.

Combine flour, sugar, baking powder and salt. Add milk mixture and stir well.

Gently fold in jam.

Divide the batter between muffin cases.

Rub butter into dry topping ingredients until crumbs are formed then sprinkle evenly over batter.

Bake for 20 minutes until golden brown, or until a skewer inserted into centre comes out clean.

Leave to cool on wire rack.

Then, enjoy. Really. Enjoy them. They don't last long.