This is one of those recipes that I regard as dangerous.
Dangerous because I am hopeless to resist them and would happily devour all ten glorious muffins in one go. With their ever so slightly crisp shell, soft and fluffy, lightly cinnamon scented interior and generous jammy centre, they are literally like heaven to me.
These delicious muffins are perfect for a simple yet decadent Christmas breakfast, especially when served with big mugs of hot chocolate and eaten in pyjamas.
The recipe is beautifully simple and these muffins are so quick to make that you could easily whip up a batch for Sunday brunch.
Doughnut muffins are best served warm and fresh from the oven but that doesn't mean you absolutely have to devour all ten immediately. I often store a few and re-heat them one at a time in the microwave for around twenty seconds. They are still totally scrumptious and make a delightful midnight snack.
The muffins will keep for 2-3 days if stored in an airtight container at room temperature.
Makes 10-12 Muffins
200g plain flour
2 tsp baking powder
pinch of salt
1/4 tsp cinnamon
170g caster sugar
1 large egg, lightly beaten
1 tsp vanilla paste
60ml sunflower oil, plus extra for greasing the muffin tin
For the coating:
175g unsalted butter, melted
175g caster sugar
1 x piping bag fitted with a plain round tip
1 x 12-hole muffin tin
Preheat the oven to 180C.
Grease a 12-hole muffin tin with sunflower oil and set aside.