On Sunday I added a new recipe into my baking repertoire – jam doughnut muffins! Why have I never heard of them before??
I was baking for a charity cake sale at work, and after taking my wares out of the oven, I posted a photo on Instagram, and watched as the jam doughnut muffin love flooded in. There were requests for the recipe, so here’s my version, adapted from One mix, fifty muffins…
- 280 g plain white flour
- 1 tbsp baking powder
- 1/8 tsp salt
- 115 g caster sugar
- 2 medium eggs
- 200 ml milk
- 6 tbsp sunflower oil
- 1 tbsp vanilla extract
- Strawberry or raspberry jam
- Granulated sugar
- Preheat the oven to 200 degrees C/400 degrees F.
- Line a 12-cup muffin tin with cases.
- Sift the flour, baking powder and salt into a bowl.
- Stir in the caster sugar.
- Lightly beat the eggs in a jug, then beat in the milk, oil and vanilla extract.
- Pour the liquid into a well in the centre of the dry ingredients.
- Stir gently until everything is just mixed together, no more.
- Spoon half the mixture into the muffin cases.
- Spoon a heaped teaspoon of jam into each case (don’t stint on the amount of jam, or your muffins will be disappointing!)
- Spoon the rest of the mixture into the cases.
- Bake for 20 minutes until golden brown. Test the muffins are ready by pushing a skewer into the centre. If the skewer comes out clean, the muffins are ready!
- Leave the muffins to stand in the tray for a few minutes.
- Melt enough butter so you can hold each muffin upside down and dip it in the butter, coating the top.
- Then dip each muffin in granulated sugar and place them on a wire rack to cool.
- Tuck in!
If you give them a try, please let me know how they turn out!