This recipe is for a muffin. It’s flavoured like a jam donut. I know…I’ve gone crazy.
I haven’t always loved all food. Growing up, I distinctly remember hating avocado yet now it is one of my favourite foods. I hated the texture of mushrooms until one day, when I was around 22, I started craving them all the time. I remember being so confused. Why would I crave something I disliked? Those mushroom cravings led to me liking mushrooms, although I’ll admit, sometimes I still eat around a really slimy one. I also disliked basically all seafood and wouldn’t dream of touching a prawn during one of my families epic Christmas day prawn feasts. I love seafood now and will eat basically all of it happily, but I probably only started eating it 4 years ago.
I also had weird food habits like the chopstick phase. I ate everything with chopsticks. Umm…everything. No matter what mum made, I wanted to eat it with chopsticks. Mum was so easy going about it and was happy for me to eat my quiche with chopsticks. I also remember a time where I would only have a toasted cheese sandwich for dinner. Not just any cheese sandwich, it had to have tomato sauce then sliced (not grated) cheese on top and I’d have 2 slices grilled under the griller in the oven. It felt like I ate this for dinner for months and again, mum happily let me eat this so long as I made it for myself. Perhaps a food phase that I would invoke again, if I still had my 14 year old metabolism, is the jam donut phase. We were on a family holiday that included driving from Sydney to Melbourne and then around Tasmania and I’m pretty sure every single time we had morning or afternoon tea, I had a jam donut.
I still love jam donuts. The best ones I’ve ever had are from the Evatt bakery in Canberra. I don’t want to say that these muffins are healthy but they are better for you than a deep fried donut. The jam is still sweet, but not that delicious pureed super sweet strawberry jam which only seems to only been found inside a jam donut.
I never buy buttermilk because I use a small amount and then the rest goes to waste. It’s really easy, but slightly gross, to make your own. Be warned, you do want it to curdle and once it does, it’s going to look pretty gross. It is worthwhile doing it though, it makes cakes really moist and helps them rise well.
Sometimes I find it easier to weigh butter and other times it’s easier to measure. For example if you are taking a whole block of cold butter out of the fridge to come to room temperature, it’s much easier to weigh and cut off what you need then put the rest back in the fridge. If you need melted butter though, then a cup measure is easier in my opinion. If you want to weigh butter but don’t want to get your digital scale dirty, just put a piece of baking paper down before turning it on.
I don’t have an electric beater in Singapore, so I just used a rice paddle to cream the butter and sugar. It worked pretty well and lightened in colour the way it should.
Once the milk has curdled, stir it into the creamed sugar with the egg and vanilla. It just needs to be combined lightly and it will still look quite curdled at this point. Once you combine the rest of the ingredients, it will smooth right out.
I used my frozen mixed berry berry jam for this but any berry jam would work. Something like apricot jam or marmalade could be good too, but maybe consider leaving the cinnamon out of the topping in that case.
You don’t have to completely cover the jam with batter because when it rises it will help cover it up. Some jam came out of the edges of mine but I thought it looked pretty anyway :) The batter is thick, so you may need to tap the pan a bit to help it spread out evenly.
This only makes 7 muffins. Having 12 muffins in our house is dangerous. As it is, we ate all of these way too quickly. If you want to make more and are bad at maths like me, it’s probably easiest to double the recipe and then you will definitely fill a 12 cup muffin pan.
I like cinnamon…a lot. You can cut down on it a bit if you would like :)
Jam Donut Muffins – Adapted from Averie Cooks
Ingredients – Makes 7 standard sized muffins
- 1 tbs white vinegar
- ½ cup milk
- 50g unsalted butter, softened
- 1/3 cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cup of plain flour
- 1½ tsp baking powder
- 2 tsp cinnamon powder
- 7 tsp of berry jam of your choice
For the topping
- 1/3 cup melted butter
- 2 tbs caster sugar
- 1 tbs cinnamon powder
- Preheat the oven to 180°C and grease 7 cups in a 12 cup capacity muffin pan.
- Make the buttermilk by combining the vinegar and milk in a bowl. Let it sit aside for 10 minutes to curdle.
- Cream the butter and the sugar in a medium mixing bowl.
- Once the buttermilk has has for 10 minutes and curdled, stir it into the creamed sugar with the egg and vanilla. It just needs to be combined lightly.
- Add the flour, baking powder and cinnamon and stir until just combined and the batter is smooth. Don’t overwork it.
- In 7 muffin wells, spoon in only enough batter to just cover the bottom.
- Add about a teaspoon of jam to each one, then cover with the rest of the batter so that each muffin well is about ¾ full.
- Bake in the oven for 16 minutes. Cool in the pan for 10 minutes, then gently lift out of the tin and set on a cooling rack.
- Next, make the topping. Melt the butter in a small bowl in the microwave and in a separate bowl, combine the sugar and cinnamon.
- Dip the top of each muffin into the butter then straight into the cinnamon sugar mix. Place back on the rack and then sprinkle more cinnamon sugar over the top. You can do this while the muffins are still warm or once they are cooled.
- Great served while still warm or great when cooled too. The muffins will keep in a covered container overnight, but they are best eaten no later then a day after baking.