Saturday, 27 October 2012

Delicious Jam Doughnut Muffins Recipe

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.

Doughnut Muffins

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
190ml buttermilk
1 tsp vanilla paste
60ml sunflower oil, plus extra for greasing the muffin tin

For the coating:

175g unsalted butter, melted
175g caster sugar 
100g jam

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.

In a large mixing bowl, sift together the flour, baking powder, salt and cinnamon.  Add the sugar and stir to combine.

Make a well in the centre of the dry ingredients and pour the lightly beaten egg, buttermilk, vanilla paste and sunflower oil into the well. Fold the dry and wet ingredients together just until combined. Do not over-mix.

Divide the mixture evenly between the cavities of the prepared muffin tray. Bake the muffins in the preheated oven for 20-25 minutes.

Remove the tray from the oven and tip the muffins out, you may need to gently tease the edges of some of the muffins to get them to fall. 

Whilst the muffins are still hot from the oven, dip each one in the melted butter and then roll in sugar, coating liberally.

Fill the prepared piping bag with jam. Push the end of the piping tip through the base of each muffin and fill with jam.

Eat at least three immediately ; )


1 comment:

Les rêves d'une boulangère (Brittany) said...

Ah gosh, they look incredible and moreish indeed!