Jammie Doughnut Muffins

I saw these scrumptious muffins over at Katiecakes and just couldn't resist!

Katie made these little wonders for the Sweet and Simple Bakes monthly event. I made them for us to scoff!

The only thing I would say about these muffins is eat them while they are still warm to enjoy them at their best.

I have included the recipe changed into cup measures, but you can find the original recipe here.

Jammie Doughnut Muffins

Muffins

2 ½ cups plain flour
3 tsp baking powder
Pinch salt
¾ cup caster sugar
2 large eggs
1 cup milk
75g/3 oz/¾ stick unsalted butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry jam

For The Topping

melted butter
granulated sugar
ground cinnamon

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 a 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.

Makes 12

Thanks for the recipe Katie!