Jam Doughnut Muffins

  

Jam Doughnut Muffins.  Like most of the people in my family, my father is really fond of any type of cake containing or filled with jam. Today I wanted to bake my Doughnut Muffins for him. 

I also felt it would be a good thing to update the recipe and photographs for this really delicious muffin recipe. These jam filled muffins have been a favorite muffin recipe of the English Kitchen since 2014.

 

I adapted the original recipe from one which I found in an Easy Cook Magazine.  Easy Cook is a magazine put out by the BBC. You can always rely on their recipes.  They are excellent.

I adapted it to include North American measurements.  I still think however that weighing out your ingredients is the most precise way to bake anything. I have a set of kitchen scales here with me in Canada and I always use them.  Always.

 

I can remember the first time I baked these jam filled muffins. I fell totally and utterly in love. They were hands-down the best muffin I had ever tasted, bar none.

And they were the ABSOLUTE best doughnut muffin recipe!  I have baked a lot through the years and these are a huge cut above the others and let me tell you why.

 

One, they use butter.  Melted butter.  I just use salted and it works beautifully.  Butter gives these a nice rich flavour.

Two, they use yogurt which always makes for a nice moist result.  Today I actually used sour cream as I did not have any plain yogurt.  You can usually switch sour cream and plain yogurt with each other.

Both have the same consistency and work pretty much the same in baked goods. I could not note any difference in taste. These ones I baked today . . .  DELICIOUS! 

 

Most doughnut muffin recipes out there require you to roll the baked muffins in butter and then sugar.  This recipe does not.  And I'll be honest. I like that much better.

No added calories from butter, and as you can see the sugar adheres just as well without it as it does with it.  Maybe even better.

You get a nicer cleaner finish, without any clumping.  Also there is no cinnamon in the sugar. You could add it if you wish, but I don't think it adds anything to these muffins.

 

They are plainly  gorgeous without it to be honest.  There is nutmeg in the batter anyways. No cinnamon is needed.

Plain cake doughnuts are always flavored with nutmeg. That is a part of what gives them their lush unique flavor.  Yes, you can get them also rolled in cinnamon sugar, but I think plain sugar is the best.

 

One thing I have noticed since returning to Canada is that regular granulated sugar here in Canada is pretty much the same thing as Caster sugar in the UK.  There is no difference.

Granulated sugar in the UK is quite coarse by comparison.   I can see now why they always recommended Caster sugar for baking there.  

Its nice to know that any recipe I have posted that calls for caster sugar, you can use regular North American granulated white sugar in its place.  I, really . . .  can see no difference.

 

Making these muffins requires spooning 2/3 of the batter into buttered muffin tins first. You then top with a small amount of raspberry jam, and then spoon the remaining batter over top of the jam.

You may be tempted to add more jam than the recipe requires.  One word. DON'T 

Jam is one of those ingredients that expands exponentially when heated. Putting in too much jam can mean your muffins will blow out and you risk them sticking to the pan. 

 

Because they are going to be rolled in sugar while they are still warm, you won't be lining your muffin tins with paper liners. So its really important that your jam doesn't blow out of the muffin.

You really don't want to use paper liners. You will end up having to peel them all off to roll the muffins in the sugar. That's too much faffing about.  

 

If you use a good non-stick muffin tin, don't over do the jam, and spray your muffin tin well with Pam cooking spray there is no problem releasing these muffins from the tin. NO problem at all.

You will be rolling them in additional sugar not too long after you take them from the oven.  The warmth of the muffin is what helps the sugar to stick properly to the surface.  And they are coated on all sides. 

 

You can see from the photograph that these muffins have a beautiful tender crumb.  Rich and buttery. Moist. 

You can also see that 1 tsp of jam is the perfect amount. Normally I would use a seedless jam, but today I made do with the seeded. Bonne Maman of course.

 

I was so pleased to see Bonne Maman Jams in the shops here.  There is not the wide variety as I was use to choosing in the UK, but at least there is some.  Marmalade too.

I do so love Orange Marmalade.   Its integral to my Marmalade Cake recipe.  I think this is one of the best recipes I have ever used to make it.  Its from a Women's Institute book.

Anyways, I do so hope that my father enjoys these muffins when he comes for his supper tonight. He always looks for something a big sweet when he is done, and if jam is involved so much the better. I will probably send a few home with him as well. I dare say he won't say no!

I also hope you will forgive me for sharing these with you again.  Some things are so delicious, they just bear repeating.  And these are just that.  Delicious. So delicious I once baked them three times in one week!

 

Jam Doughnut Muffins

Yield: Makes 12

Author: Marie Rayner

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

These muffins are very much like your favourite cake style doughnuts. Filled with jam. Delicious.

Ingredients

• 140g of granulated sugar (3/4 cup) (In UK use Caster sugar)
• 200g plain flour (scant 1 1/2 cups)
• 1 tsp bicarbonate of soda (baking soda)
• pinch salt
• 100ml natural yogurt (scant 1/2 cup)
• 2 large free range eggs, beaten
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla
• 140g melted butter (1/2 cup plus 2 TBS)
• raspberry jam
• extra sugar for rolling (In UK use caster sugar)

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 12 hole muffin pan really well, or line with paper liners.
2. Sift the flour into a bowl along with the soda, salt and nutmeg. Stir in the sugar.
3. Whisk together the yogurt, vanilla and beaten eggs. Tip into the dry mixture along with the melted butter.
4. Mix together just to combine.
5. Divide two thirds of the mixture between the muffin cups. Top each with 1 tsp raspberry jam in the center. Cover with the remaining batter.
6. Bake for 16 to 18 minutes until risen, golden brown and the tops spring back when lightly touched.
7. Leave to cool in the pan for five minutes before lifting out of the tin and rolling in some extra sugar to coat. Allow to cool prior to eating.

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