Go Back

Raspberry Jam Dandy Muffins

From Pillsbury's Bake-Off Breads Cook Book by Pillsbury (1968). While the recipe says you can use chopped nuts to top these muffins, I opted for a bit of turbinado sugar. It wasn't quite enough sweetness, so I then made a quick glaze. I would likely do the same, however, I would drizzle glaze over the muffins first, and then top with the sugar for that bit of sparkle.
If raspberry jam isn't your thing (gasp!) then sub in whatever flavor jam or marmalade you prefer. The high altitude - 5,200 feet notes for this recipe indicate a baking powder reduction of 1 teaspoon.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 Muffins


  • 1 Pastry Blender


For the Raspberry Jam Dandy Muffins:

  • 1 2/3 Cups Flour
  • 1/2 Cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Nutmeg or Cinnamon
  • 1/3 Cup Shortening
  • 1 Large Egg
  • Jam: Raspberry, Apricot, Your Choice
  • Chopped Nuts Optional
  • Turbinado Sugar

Vanilla Icing:

  • 1/2 Cup Powdered Sugar
  • 1-2 Tablespoons Milk
  • 1/4 teaspoon Vanilla Extract Optional (it's not crucial, but it's nice)


For the Muffins:

  • 400* oven.
  • Grease 12-cup muffin tin with Baker's Joy or Pam for Baking with Flour and set aside.
  • Combine the flour, sugar, baking powder, salt, and the nutmeg (or cinnamon) in a bowl.
  • Cut in the shortening with a pastry blender until you see small pieces of shortening, not large lumps.
  • Mix in the milk and the egg, but only until combined. DO NOT keep mixing the heck out of it.
  • Spoon an even amount into each muffin tin, add in 1 teaspoon of raspberry jam, then top with the rest of the muffin batter. Use a knife to swirl it a little.
  • Sprinkle with chopped nuts or do like I did, and top it with turbinado sugar. Or, you can use the icing recipe below and THEN top the iced muffins with the sugar to make it extra lovely.
  • Bake 400* for 18-25 minutes or until the top springs back when touched lightly in the center.
  • Serve warm.
  • When completely cooled, store in a covered container. Since they are best warm, only frost the muffins you need, for easier (and less messy) reheating.

Vanilla Icing:

  • Combine the confectioner's sugar with the milk and the vanilla.
  • Drizzle over slightly cooled muffins (as in, do not take the muffins out of the oven, and immediately glaze them. Give them a few minutes to cool down so the glaze won't melt on them).
Keyword Muffins