Homemade / Jam doughnut muffins

On Sunday I added a new recipe into my baking repertoire – jam doughnut muffins! Why have I never heard of them before??

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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

Ingredients

  • 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
  • Butter
  • Granulated sugar

Method

  1. Preheat the oven to 200 degrees C/400 degrees F.
  2. Line a 12-cup muffin tin with cases.
  3. Sift the flour, baking powder and salt into a bowl.
  4. Stir in the caster sugar.
  5. Lightly beat the eggs in a jug, then beat in the milk, oil and vanilla extract.
  6. Pour the liquid into a well in the centre of the dry ingredients.
  7. Stir gently until everything is just mixed together, no more.
  8. Spoon half the mixture into the muffin cases.
  9. Spoon a heaped teaspoon of jam into each case (don’t stint on the amount of jam, or your muffins will be disappointing!)
  10. Spoon the rest of the mixture into the cases.
  11. 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!
  12. Leave the muffins to stand in the tray for a few minutes.
  13. Melt enough butter so you can hold each muffin upside down and dip it in the butter, coating the top.
  14. Then dip each muffin in granulated sugar and place them on a wire rack to cool.
  15. Tuck in!

If you give them a try, please let me know how they turn out!

Sarah x

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