Ha, I love saying that.
It’s a pretty satisfying thing to say, as are these muffins to eat. They’re moist, light and slightly crumbly with a cakey texture. They’re topped with plenty of cinnamon and sugar and swirled through with the jam of your choice (raspberry for me, as per ushe)
They were going to actually just have raspberries in them, like the raspberry bran muffin I had at Bird Bath in New York. However after I realised that in fact the large bag in the freezer was actually full of loganberries, I was forced to use jam instead. I ended up liking my mistake, but if you want, you can replace the jam with about 1 cup of fresh fruit folded into the batter.