These tasty treats are muffins with an identity crisis. They have the texture and taste of heavy, fried donuts but are baked like muffins. I’ve yet to master making them without over filling them with jam and having little jam volcanos on the muffin tops but they are still tasty once they’ve been dipped in butter and rolled in sugar. I used a 24 hole mini muffin pan and doubled the recipe and got about 36 mini muffins from all the batter.
Mini Jam Donut Muffins (I found this recipe online but haven’t saved the source)
85ml vegetable oil
1 large egg
1 tsp vanilla extract
200g self-raising flour
100g caster sugar
12 teaspoons raspberry jam
For the topping:
100g unsalted butter
150g caster sugar
1 tsp cinnamon powder (I omitted this)
– Preheat oven to 190C
– Beat together milk, oil, egg and vanilla extract. Add the flour and caster sugar and beat until just combined – don’t worry about lumps, overbeating will result in tough muffins.
– Spoon into very well greased mini muffin tin until each is 1/2 full, carefully spoon 1/4 tsp of jam on top, keeping towards the middle, and cover with more batter until each mould is full.
– Place tray into the preheated oven and cook for about 20 mins or until tops are golden and springy to the touch. Remove from the oven and cool in the tray, then remove to a cooling rack.
– Melt the additional butter, dip the tops of the muffins in the melted butter and roll in the sugar.
And the money shot:
These are best heated a little the next day as it gives them a lovely dough taste just like freshly fried donuts.