Sweet & Simple Bakes: Jammy Doughnut Muffins

Lately, I have been on a quest to find new cooking groups. I find it fun to make something knowing that several others are making the same thing, and it's always interesting to see the individual variations that we all add. This was my first month baking with the Sweet and Simple Bakes group and the recipe up on the block was jammy doughnut muffins.

I went into making this recipe this not knowing how my muffins would turn out. It was not the type of recipe that I would normally pick, I had planned to make several changes to the base recipe as written, and I had to convert the measurements to cups as I do not have a kitchen scale. I have to admit that both my husband and I were pleasantly surprised with the results! I cut the recipe in half when I made it since it was just the two of us, and it probably was a good thing because I think we would have eaten all 12 in 1 night!

I did substitute sugar-free strawberry preserves and they seemd to work quite well. Strawberry is probably one of my favorite flavors, but I may have to play around with it a little bit if I make them again in the future because flavors like apple would definately go well with the cinnamon topping!  Enjoy!

Jammy Doughnut Muffins
2 c. all-purpose flour (275 gm)
3 tsp. baking powder
pinch of salt (I left out since I used salted butter)
1/2 c. castor sugar (100 gm) (I just used granulated sugar that I had on hand)
2 eggs
200 mL of milk
75 gm (3oz) unsalted butter, melted and cooled
1 tsp. vanilla
12 tsp. strawberry or raspberry  jam (I used sugar-free preserves)

Topping:
100 gm (4oz) unsalted butter
3/4 c. granulated sugar
1/2 tsp. ground cinnamon (optional)

Preheat the oven to 375 degrees. Line a muffin pan with paper liners.

Sift the flour, baking powder, and salt into a large mixing bowl (I didn't sift it!), and stir through the sugar. In a large bowl, lightly beat the eggs, then add milk, cooled butter, and vanilla; beat together. Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not over mix; lumps are fine).

Spoon half the mixture into the bottom of each muffin liner. Top each with a teaspoon of jam and cover with the remaining muffin mixture making sure that the batter completely encircles the jam. Bake in the preheated oven for 15-20 minutes or until golden and firm to the touch. 

To make the topping, melt butter in a saucepan over low heat. Mix the remaining sugar and cinnamon and spread in a shallow bowl or dish. When muffins are done baking, leave in the pan for 5 minutes. Remove and dip the tops of the muffins in the butter and then in cinnamon-sugar mixture. Serve warm or cool.