Get the Recipe:
Jam-Filled Doughnut Muffins
These muffins feature the flavors of a cinnamon-sugar doughnut with a little fruity surprise inside!
Ingredients
For the muffins:
- 2 cups (240 g) all-purpose flour
- 2/3 cup (133 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (180 ml) milk
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 5 to 6 teaspoons jam or preserves
For the topping:
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (42 g) unsalted butter, melted
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Instructions
To make the muffins:
- Preheat oven to 350°F (175°C). Grease 10 cavities of a standard muffin pan.
- Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture.
- In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, and stir just until combined.
- Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl.
- Place about 1/2 teaspoon of jam in the center of each filled muffin cup. Top with just enough of the reserved batter to cover the jam.
- Bake for 18 to 20 minutes, or until the edges are browned and the muffins are set.
- Cool the muffins in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan to a wire rack to continue cooling while you make the topping.
To make the topping:
- Combine the sugar and cinnamon in a shallow bowl.
- Brush the melted butter over the tops of each muffin. Dip each muffin, top-side down, into the cinnamon-sugar to coat.
Notes
- If you prefer, you can brush butter completely over the muffins and then roll in cinnamon-sugar. Just double the amount of butter and cinnamon-sugar so you'll have enough.
- Recipe slightly adapted from Taste.
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