You know how people love to eat muffin tops? Well, these muffins have a topping on the sides as well. Whenever we bought them, my mom would always take a bit off the top, then the sides, and leave the center in the tray as if it was the most natural thing to do! Their flavor is deliciously subtle and they are a favorite among my whole family.

　　

Ingredients

makes 1 dozen

　　1 1/3 cups all-purpose flour

　　1 1/4 teaspoons baking powder

　　Pinch of salt

　　3/4 cup unsalted butter, at room temperature

　　3/4 cup sugar

　　2 eggs, at room temperature

　　1/2 teaspoon pure vanilla extract

　　1/2 cup whole milk

　　1 cup apricot jam

　　1 to 2 cups white sprinkles (the kind that looks like dots, not stripes)

　　

Step 1

Preheat the oven to 350°F. Butter and flour a standard muffin tin.

　　

Step 2

Combine the flour, baking powder, and salt in a large bowl. In a separate bowl, cream the butter with the sugar until pale and fluffy. In a third bowl, combine the eggs, vanilla, and milk and add to the butter mixture in three additions, alternating with the flour mixture, scraping the sides as needed.

　　

Step 3

Pour the batter into the muffin cups, filling them three-fourths full, and bake until a toothpick inserted into the center comes out clean and the muffins spring back when touched in the center, 15 to 20 minutes.

　　

Step 4

Remove from the oven, let cool for about 10 minutes, and turn out onto a wire rack to cool completely.

　　

Step 5

If the jam is too thick and sticky to spread without tearing the muffins, heat it slightly in a small pan over medium-low heat or in the microwave. Spread around the sides and tops of the muffins and roll in the sprinkles.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.