Jam doughnut donut muffins, actually taste like the realish thing

Photo 16-07-14 11 50 00 am (HDR)

* A chain of Muffin shops have started selling these, make your own, you get more!

I just hate deep frying at home and really wanted something doughnut like, not the bread type baked ones (which I also love) but the jam filled and sugar laden variety. It has taken a few goes and tweaking of the final recipe that made me happy and here I am with something that is not a doughnut but tastes rather like one.

The recipe I based mine on was on the Australian site, Taste. This recipe calls for buttermilk, to me, if you don’t normally have it in the cupboard, don’t use it. Adding vinegar or lemon to room temperature milk makes a cheap alternative. If you have it, use it.

I made 12 smaller doughnuts, just the right size.

I have also filled with Nutella which worked well, Lemon curd may be the next filling.

Jam Donut Muffins, Muffinmum.com

  • Servings: 12
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2 cups self-raising flour (or 2 cups of plain flour, 3 tsp baking powder and 1/2 tsp baking soda)

2/3 cup caster sugar

pinch of salt

1/3 cup canola oil

1 large egg beaten

175ml buttermilk/ milk (if using milk, bring to room temperature – 45 odd seconds in microwave will do, add 3/4  tablespoon of white vinegar or lemon juice, leave to stand for 5 minutes and stir)

1 teaspoon vanilla extract

Jam/ Nutella for filling

100g unsalted butter, melted

1 tablespoon ground cinnamon and  3/4 cup sugar mixed

Preheat oven to 180°C and grease a 12 hole tin (or 6 if you want huge ones)

Sift the dry ingredients (flour, sugar, salt)

Add beaten egg, oil and vanilla extract to buttermilk/milk mix

Stir until just combined- mix should be dough like and fairly stiff

Put a dessert spoon into each hole (for 12), you will need about 1/3 of the mix left over

Put around 2/3 tsp of your decided filling in the centre of each

With the remaining mix, add a small amount of milk until the batter is thinner and drops off a spoon easier, this means it is less fussy to put on top of the filling.

Cover each hole with the runnier dough

Bake for 20 minutes, until light brown

Remove from tin and place on a rack

When you can handle them (I have chef hands) dip into the melted butter, getting it all over the outside

Then dip in the mix of white sugar and cinnamon

Self-frosting Nutella (or in our case Nutino) Cupcakes

These muffins are a nice treat and good to make when you get that bargain jar of chocolate spread.
I used my pretty, pretty tin for these.

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature
Preheat the oven to 325F/ 170C
In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes,  until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

I should have really put less mixture in my precious tin but I think they still look pretty fab. Thank you again for my tin Rachel.