Jammy Doughnut Muffins ~ Sweet & Simple Bakes Monthly Bake!

Last month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. For this month’s bake, I presented Jammy Doughnut Muffin’s, which just happens to be one of my favourite recipes. These muffins not only take minutes to make and bake but also they are such a sweet and simple bake! There are variations of fillings that maybe used to fill the muffin centres, please view my notes below. These little beauties are definitely superb to add to your repertoire if family or friends happen to call by unannounced for afternoon tea!

Jammy Doughnut Muffins

Makes 12

Ingredients
275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam
For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

Note: Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Lastly slip into the sublime world of Jammy Doughnut Muffins and eat your heart out on a muffin or two....mmmmmmm....

The posting date for the round-up of all our S&SB Bakers is 2nd September on Sweet and Simple Bakes Blog, please do call by and view our S&SB bakers