*Recipe below—bake along!* I love a jam-filled doughnut, but these muffins are easier to make, and don’t require a deep fryer! This simple, hand-mixed batter has jam dropped into it before baking, and the muffin tops are then brushed with butter and dipped in cinnamon sugar. Yum!
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*• Recipe •*
Makes 18 muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
To refresh a muffin that is a day or two old, simply brush the top with a little milk and microwave for 5 to 8 seconds or heat in a toaster oven for 5 minutes. Give it a fresh sprinkle with cinnamon sugar and it will taste like it just came out of the oven.
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*• Ingredients •*
Muffins:
1½ cups (375 mL) 1% or 2% milk
1½ cups (300 g) granulated sugar
⅔ cup (160 mL) vegetable oil (**see notes below**)
2 large eggs
2 tsp vanilla extract
3½ cups (525 g) all-purpose flour
1 Tbsp (10 g) baking powder
½ tsp fine salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup (125 mL) raspberry or strawberry jam
Topping:
½ cup (100 g) granulated sugar
½ tsp ground cinnamon
¼ cup (60 g) unsalted butter, melted
Notes:
When baking with vegetable oil, use neutral-tasting canola, corn, safflower or grapeseed oil. Alternatively, use extra-virgin coconut oil and melt it before measuring.
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*• Directions •*
1. Preheat the oven to 350°F (180°C) and grease two muffin tins (or line 18 of the cups with paper liners).
2. For the muffins, whisk together the milk, sugar, oil, eggs and vanilla in a large bowl until blended. In a separate bowl, sift the flour, baking powder, salt, cinnamon and nutmeg. Add these dry ingredients to the wet mixture, stirring just until blended (a few lumps are OK).
3. Using an ice cream scoop, fill 18 muffin cups two-thirds full with the batter, leaving about a quarter of the batter remaining. Stir the jam to soften and drop a teaspoonful into each of the muffins. Scoop the remaining batter over the top so that it covers the jam completely. Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean of batter (a little jam may stick to your skewer). Allow the muffins to cool for 20 minutes before turning out to cool completely.
4. For the topping, stir the sugar and cinnamon together. Brush the top of each muffin with the melted butter and dip the muffins into the cinnamon sugar, tapping off any excess.
5. Serve at room temperature. The muffins will keep in an airtight container for up to 4 days, or can be frozen for up to 3 months.