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! (If you find you’d like more jam inside, I’d suggest piping some in through the base of each muffin after cooking. I use one of the (clean) little plastic syringes you get from pharmacies for kids’ medicines for this!
- 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.
- Use any left over butter/cinnamon sugar to dunk the bottom and sides of the muffins!
- I think these are best eaten on the day of making – ideally still warm from the oven! You can however put into lunchboxes the next day, or warm up for a few seconds in the microwave first.
- If freezing, it’s best to do this before the butter/cinnamon sugar stage. Then take out the freezer, leave to thaw, (perhaps warm up in the microwave), and then dip in butter/cinnamon sugar.
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Featured on The Cafe, Monday 27 July 2020