These jam-filled donut muffins taste like a jam donut but are as easy as muffins. Soft, cinnamon sugar coated muffins made from scratch, filled with raspberry jam, in less than 30 minutes
For best results, always weigh ingredients where a weight is provided
Equipment
12 hole muffin tin
Small cookie scoop
Instructions
PREP: Preheat the oven to 200C / 375F / 180C fan forced. Generously grease a standard 12 hole muffin tin, or line with muffin liners.
DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and sugar until thoroughly combined.
WET INGREDIENTS: Whisk the eggs together until frothy on top. Add the milk, oil and vanilla and whisk thoroughly to combine.
COMBINE INGREDIENTS: Add the wet ingredients to the dry and stir with a spatula until just combined.
ASSEMBLE: Spoon a 2 tablespoons of batter into each muffin cup, then make a small well in the centre of each. Add 1 ½ teaspoons of jam to each well, then top with batter right up to the top
BAKE: Bake for roughly 15-16 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes.
TO COAT: Brush the muffins with the melted butter. Mix the sugar and cinnamon in a small bowl, then roll the muffins in the cinnamon sugar mixture to coat.
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Notes
I use a standard Australian 20ml tablespoon (equivalent to 4 teaspoons worldwide). Many countries have a standard 15ml - check before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 1-3 minutes before the recipe suggest
It helps to make more cinnamon sugar than the recipe calls for so that you can easily roll the muffins through it.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.