Step 1

Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.

Step 2

Make basic muffin mix Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre. Combine milk, egg, butter and vanilla in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).

Step 3

Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.

Step 4

Combine caster sugar and cinnamon. Make a hole in the top of each muffin using the end of a wooden spoon. Place warmed jam in a snap-lock bag. Seal bag and snip off 1 corner. Pipe jam into muffin holes. Working quickly, gently remove warm muffins from pan and roll in the cinnamon sugar to coat. Serve.