I love a lazy Sunday morning. Sleep-ins, newspapers and cappuccinos. A welcome respite from our hectic schedules and sadly an increasingly rare commodity in our busy household. No gulping down my coffee, one eye on the ticking clock as I frantically search for car keys or google an elusive and vaguely described address for some far flung competition venue. So yesterday’s Sunday morning was a gift. A quiet sleeping household and no commitments until later in the morning. The perfect opportunity for a lazy brunch, in the sunshine, on our back deck.
For as long as I can remember I’ve always had a huge soft spot for jam doughnuts. Soft and fluffy balls of deliciousness concealing a oozy, jammy centre. Look closely. Baked for our lazy Sunday brunch? Plates piled high with muffins masquerading as jam doughnuts.
To make these I used a very straight forward muffin recipe. No fancy ingredients. just pantry and refrigerator staples. No complicated procedures or equipment. Using a bowl, jug and wooden spoon my jam doughnut muffins were in the oven in less than fifteen minutes flat. There was just enough time to peruse the paper and finish my first cup of coffee before the first of the hungry horde stumbled downstairs lured by the aroma of those muffins baking in the oven.
Drenched in copious amounts of butter and cinnamon sugar, and filled with raspberry jam they definitely hit the spot. Particularly more-ish demolished warm. Straight out of the oven.
Jam Doughnut Muffins
1 1/3 cups (200g) self-raising flour
1/2 cup (100g) caster sugar
1/2 cup (125ml) milk
1/3 cup (85ml) vegetable oil
1 large egg
1 teaspoon pure vanilla extract
12 teaspoons jam, I used raspberry
100g unsalted butter
1/2 cup (150g) granulated (table) sugar
1 teaspoon cinnamon powder
PREHEAT oven to 180°C and generously grease a 12 hole muffin pan. Dust lightly with flour.
PLACE flour, salt and caster sugar into a medium bowl. Stir to combine.
IN A JUG combine the vegetable oil, egg, milk and vanilla extract. Add jug of wet ingredients to the bowl of dry ingredients and stir gently to only just combine.
PLACE a tablespoonful of the batter in each muffin hole and make an indent in the centre.
FILL each indent with a teaspoon of jam. Cover the jam with a tablespoonful of the remaining batter.
BAKE the muffins in a hot oven for 15 – 20 minutes. Remove from the oven and set aside to cool slightly.
MELT butter in a shallow bowl. Combine the granulated (table) sugar with cinnamon on a dinner plate.
QUICKLY roll each muffin firstly in melted butter, and then cinnamon sugar. Serve while still a little warm.
The Paddington Foodie 
I like the last step to roll in butter and cinnamon sugar! Very clever.
Naughty but nice. So sticky and sugary. At least they were baked not fried. A very easy home made doughnut fix.
Will definitely be trying these next Sunday 🙂 thanks for the recipe!
Hope you enjoy them as much as we did.
These look incredible – please take it as a compliment as I really do mean this in a good way – they look like Starbucks duffins with their beautiful big rise :D. I am considering making these as my birthday “cake” for work this work 😀
Happy Birthday! I”m honoured that you would consider making these for your work colleagues. The muffins are fun, easy and yum. Now I”m imagining how gorgeous they would be made with your vanilla yoghurt cake batter
I will let you know how I get on with them. I’ll be doing it on Thursday morning before work if I do do muffins 🙂
Oh my goodness these were AMAZING! I’ve spammed Facebook with pictures of my “duffins” as I will always call them and they were sheer perfection. My only change will be to make 10 not 12 as they didn’t puff up over the paper cases. I like big duffins and I can not lie 😉
Thank you for the recipe – it’s going in my forever book!
Wow I’ve just checked out your facebook page. Your duffins look divine. I love your adaptation. I really must try that chai spiced blackberry jam. It sounds delicious.
I’m drooling here. Like you, I love sugary jammy doughnuts and these look so delicious. Great recipe, thanks.
I do hope you try it. These muffin doughnuts are a little bit of whimsy and do have a lot of wow factor for such a simple bake.
I’ve made doughnut muffins before, but I haven’t added jam to them (goodness knows why because I love jam doughnuts!). Your post has reminded me that I need to do that! I totally agree that these are best eaten warm 🙂
I’ve been thinking I might make them with lemon curd or salted caramel next time. Why stop at jam?
You had me at salted caramel….
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