Jammy Doughnut Muffins - S&SB Challenge

I wasnt able to participate last month challenge of Sweet & Simple Bakes Challenge, this month challenge was Jammy doughnut muffins, the picture itself tempted me a lot and its quite a simple, delicious and mouthwatering muffins..If u go through the ingredients to make out this muffins, u will be definitely surprised to see the list as this muffins goes for simple ingredients and when i saw the teaspoon of baking powder goes for 3 teaspoons to make out this muffins, initially i was surprised and thought that may be a typo, but no no thats not a typo..yea we used 3tsp of baking powder to prepare this muffins..I didnt prepared the toppings as Rosie &Maria went for..i have simply made a topping with less butter and sugar as my H was waiting curiously to taste these muffins..Such a wonderful muffins, i prepared almost 12muffins but they disappeared immediately, we enjoyed this muffins when they were little warm...So this jammy doughnut muffins goes directly to Sweet & Simple Bakes Challenge...Thanks again Rosie & Maria for an another delectable muffins..

275g All-purpose flour
3tsp baking powder
Pinch salt
100g Caster sugar
2 eggs
200ml Milk
75g Unsalted butter, melted and cooled
1 tsp Vanilla extract
12 tsp Strawberry or raspberry jam

For Topping:
100g Unsalted butter
150g Granulated sugar

Method:
Preheat the oven to 375°F.Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For the topping: Melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold..however, I prefer to eat them while its warm.