These tasty jam-filled muffins have the same cinnamon sugar taste of doughnuts – but are MUCH quicker to make! Delicious eaten warm from the oven – or, if you can restrain yourself – great as a tasty lunchbox treat.
Makes 10 muffins
- 1 3/4 cups plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- (optional: 1/4 tsp nutmeg)
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 3/4 cup whole milk
- 10 tsp jam
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1 tsp ground cinnamon
- Preheat oven to 175⁰C, grease a muffin tray.
- Combine the dry ingredients in a large bowl.
- In a smaller bowl, add the egg, oil and milk. Stir to combine.
- Pour the liquids into the dry ingredients and stir to combine. Don’t over mix.
- Spoon half the mixture into prepared muffin tin. Add a tsp of jam on top, then cover with the remaining mixture (making sure the jam is fully covered). Bake for 20-25 mins.
- While muffins are baking, prepare the topping. In one bowl, stir together the cinnamon and sugar. In a second bowl, melt the butter.
- Remove muffins from the oven. Leave for a couple of minutes then turn out. While still hot, dip into the melted butter, and then the cinnamon sugar mixture. Leave to cool on rack.
- Make sure you fully enclose the jam to stop it spilling out – don’t put in more than 1 tsp either!
- When you’re at the topping stage – every time you dunk a muffin into the cinnamon sugar, any cinnamon sugar left behind will get a bit ‘wet’ and leave a darker topping for the remaining muffins. This doesn’t affect the taste at all, but if you want them all to have a uniform light-coloured cinnamon sugar coating, then perhaps split the bowl of cinnamon sugar into two. Dunk half the muffins into the first half, and start afresh with the second bowl.
Made this recipe?
Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!
Featured on The Cafe, Monday 27 July 2020