Hands up who loves donuts? They are my ultimate indulgence of indulgences. If I am going to go for sugary and fried without inhibition, I’ll be reaching for a donut. There is something sinfully delicious about small morsels of dough plunged into hot oil then coated generously in sugar and cinnamon. And don’t even get me started on jam filled ones.
I had a thought about making donuts myself. But I came to the conclusion that it may be a habit best left untouched for now. If I make a dozen, I am going to eat a dozen, and most likely hiding in the corner of the kitchen before anyone else even notices we have donuts. A somewhat less fatty version though? Yeah go on then.
Surely since these morsels are baked it means I can eat more right? Right. I am a sucker for sweet cake eaten with a really good cup of coffee, and these little donut muffins certainly did the trick. I don’t think there is a way to improve them really. Perhaps using buttermilk instead of milk may make them slightly softer, but I didn’t mind them as they were. You can obviously omit the jam or use store bought jam, but I made my own jam filling. Took 10 minutes, and the smell and taste of the fresh raspberries combined with sugar was divine. And of course I made way too much so now have a jar full of raspberry jam for my breakfast toast.
A big thank you goes out to Megan of Littlesweet Baking for introducing me to muffins that taste like donuts.
Ingredients // Makes 12
1 ¾ cups plain flour
1 ½ tsp baking powder
¾ cup caster sugar
½ tsp salt
½ tsp nutmeg
¼ tsp cinnamon
1/3 cup oil
¾ cup milk (or buttermilk)
12 tsp jam (*I made my own raspberry jam, I’ve include instructions below if you’d also like to make you own)
3 tbsp butter
¼ cup sugar
1 tsp cinnamon
Preheat oven to 180C. Grease muffin tin.
Combine flour, baking powder, sugar, salt, nutmeg and cinnamon in a bowl.
Lightly beat egg in a metric jug, stir in oil and milk.
Make a well in the centre of the dry ingredients and pour in the egg mixture. Fold in gently until combined, do not over mix.
Pipe or spoon half the donut batter into the muffin cases. Spoon a teaspoon of jam into the centre of each muffin, then spoon the rest of the batter on top. Megan has said you can also pipe the jam into the baked donut muffin afterwards.
Bake for approx. 15-20 minutes until golden brown, but not much longer or I imagine they would turn dry quite quickly.
Once muffins have cooled a little, dip tops into melted butter then roll in combined sugar and cinnamon.
Good luck trying not to eat them all she says as she hides in the corner of the kitchen.
If you want to make your own jam, this is how I do it.
Jam filling // makes approx 1.5 cups
2 cups fresh raspberries
2 cups sugar
Place raspberries into a heavy based saucepan and bring to a boil. Mash berries and boil hard for 1 minute, stir constantly.
Add sugar and return to a boil. Keep boiling until mixture starts to form a jam-like texture, about 5 – 8 minutes. Set aside to cool. When you are about to spoon the jam into the donuts you may need to zap it in the microwave for 20 seconds to loosen it a little.