Jam-Doughnut Muffins
After seeing ApparentlyJessy’s Jam-Doughnut Cupcakes, it reminded me of fixing up a batch of my all-time favorite muffins: Jam-Doughnut Muffins. These muffins have the perfect amount of sweetness. The jam and sugar-topping make the plain muffin so special. Although I mostly eat these around lunchtime, they’re good for breakfast as well. ♥ them!
Jam-Doughnut Muffins recipe: Nigella Lawson - How To Be A Domestic Goddess
Ingredients:
- 1 1/3 cups self-rising cake flour
- 1/3 cup sugar
- ½ cup milk
- 7 tablespoons corn or vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- 12 teaspoons strawberry jam
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 375°F.
- With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar to combine: the lumps don't matter and if you overbeat the muffins will be tough. Spoon the mixture into each muffin cup so that it's just under a third full. Then with a teaspoon add a dollup of strawberry jam, then top with more muffin mix so that the cases are just about full.
- Put them in the preheated oven and bake for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
- Meanwhile, melt the butter slowly in a thick-bottomed pan, and lay the remaining sugar (& cinnamon) out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their cups, dip them in the butter, and roll them in the sugar. Eat warm.
You know I forgot to take a picture of the jam in the muffin mix, but here's what you do: you fill the muffin tin up till 1/3, then dollup a teaspoon of strawberry jam and fill with more muffin batter.
They peak up, but I love that!
For the topping, you take some sugar ...
... add some cinnamon ...
... and combine.
Dip the muffins in melted butter ...
... and then in the sugar-cinnamon mix.
And this is what you end up with! Delicious, scrumptious muffins that you can't keep your hands off!
The anatomy of a jam-doughnut muffin.
Jam-Doughnut Muffins recipe: Nigella Lawson - How To Be A Domestic Goddess
Ingredients:
- 1 1/3 cups self-rising cake flour
- 1/3 cup sugar
- ½ cup milk
- 7 tablespoons corn or vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- 12 teaspoons strawberry jam
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 375°F.
- With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar to combine: the lumps don't matter and if you overbeat the muffins will be tough. Spoon the mixture into each muffin cup so that it's just under a third full. Then with a teaspoon add a dollup of strawberry jam, then top with more muffin mix so that the cases are just about full.
- Put them in the preheated oven and bake for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
- Meanwhile, melt the butter slowly in a thick-bottomed pan, and lay the remaining sugar (& cinnamon) out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their cups, dip them in the butter, and roll them in the sugar. Eat warm.
Comments
I think these muffins look delicious, I would love to bite into one or two.... yummm
These look sooo perfect!!!
Ruchi
http://ruchisimplyfood.blogspot.com