Jam Doughnut Muffins!

Thought I would share with you one of the easiest but delicious recipes I have come accross – Jam Doughnut Muffins. What’s not to like? Jam, Doughnut, Muffin. Win-win-win.

This is a simple recipe that I found a few years back on http://www.taste.com.au – a great recipe source!

No more nonsense… let’s get straight to the ‘How To’ pictures and recipe!!

When making the batter, your batter consistency should be thicker than a normal muffin batter, slightly doughy and very sticky:

One of the greatest tips that I can give you is to get yourself an old school ice-cream scoop with a spring action swiper!! This simple device has saved me so much time and ensures that each muffin or cupcake I make will be consistent and equally measured!

The recipe states to create a little hole/indent in the batter and then scoop a your chosen jam into the batter and then cover it – which I have done in the past. But instead, I chose to get out my piping bag and a very fine tip and used the piping bag to pipe the jam into the muffin. WARNING: don’t push your piping tip too far into the muffin as the jam will sink to the bottom of the tin and you’ll end up with holes at the bottom of your muffin and a tin full of jam!! Just push the tip just below the surface of the batter and pipe a small amount. If you do this, your jam will end up in the centre of the muffin.

You may end up with little jam holes in the top of your muffins, not to worry – remember when I said to keep some batter in the bowl and not scrape it clean? This is why, just scoop a teaspon of batter on top of the jam holes to seal your jam in. It’s very important to do this. If you don’t, you’ll end up with jam volanoes!

The last step is to melt your butter and coat your muffins before dipping them into a sugar bowl!! I used a pastry brush to spread a very thin layer of melted butter on the muffins.

And the final product……

Here’s the recipe for you below – I hope you enjoy it! It’s so simple!!

Jam Doughnut Muffins – source: http://www.taste.com.au

Ingredients:

• 300g (2 cups) self raising flour
• pinch of salt
• 2/3 cups caster sugar, extra 1/2 cup extra to coat
• 80ml (1/3 cup) vegetable oil
• 1 large egg
• 175ml
• 1tsp vanilla extract
• Good quality jam
• 100g unsalted butter
• 1tsp ground cinnamon

Method:

Preheat oven to 180 degrees celcius and grease a 6 hole muffin pan or a 12 hole cupcake pan (I used a 12 hole cupcake pan which yielded exactly 12)

Sift the flour into a medium bowl, add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry ingredients and stir to only just combine. Place an even amount of mixture into each muffin/cupcake hole and make an indent in the centre. Fill each indent with a generous 1/2 tsp of jam. Cover the jam with the surrounding mixture.

OR – as pictured above, you can use my piping method.

Bake for 20 minutes. remove from the oven and set aside to cool slightly.

Melt the butter. Combine the extra sugar and ground cinnamon in a large bowl. When the muffins are cool enough to handle, use a pastry brush to brush each muffin with melted butter and then roll in the cinnamon sugar. Serve while still warm.

Tags: Doughnut, Jam, Muffin