August 18, 2013

Jam-Filled Donut Muffins

Grumble. I'm a little cranky today. I don't really know why. Perhaps it has to do with the boys constant bickering. Or lack of restful sleep. Maybe it's because there is just too much to do today, and I hate it when my Sundays are busy. Sundays are supposed to be calm and restful! The Geologist thinks we're "stress-dumping" from end of summer, homestudies, getting ready for school, etc... Who knows. All I know is, today I am not clever. I need a muffin. Then it will all be okay! :)

Jam-Filled Donut Muffins (adapted from The English Kitchen)
Printable Recipe

melted butter for greasing the muffin tin
2 cups flour
1 TB baking powder
1/2 tsp salt
1/2 cup caster/ultrafine sugar (can use regular sugar, but they won't be quite as light)
1/2 tsp grated nutmeg
1/2 tsp cinnamon
2 eggs, beaten
1 cup buttermilk
6 TB butter, melted and cooled slightly
1 tsp vanilla extract
Favorite jam (I used my homemade Spiced Plum Jam!)

8 TB butter melted
3/4 cup granulated sugar
1 TBS ground cinnamon

Preheat the oven to 400 degrees. Butter a 12 cup medium muffin tin. Set aside.

Sift together the flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and nutmeg.

Beat together the eggs, buttermilk and cooled butter in a separate bowl. Stir all at once into the flour mixture, mixing until just combined. Do not overmix! This is a very thick batter.

Spoon half of the batter into each of the prepared muffin cups (about a tablespoon)Top each with a teaspoon of jam, making sure it doesn't touch the sides. Spoon the remaining batter over top, making sure the top batter meets the bottom, sealing around the jam. Bake for about 18-20 minutes, until well risen and golden brown and firm to the touch.

While the muffins are baking prepare the finishing touches. Melt the butter in a bowl. Set aside. Whisk the sugar and cinnamon together in another bowl.

When the muffins are baked, leave to cool in the tins for about 5 minutes. Remove one at a time and dip the tops of each muffin into the melted butter and then roll them into the cinnamon sugar. Serve warm! 
Mmm, I love these muffins. They really do taste like an old-fashioned cake donut! And of course, the buttermilk gives them a soft, moist, flavorful crumb. Buttermilk is heaven! These would be fabulous as mini muffins too, just plain, like little donut holes! 
Lightly spiced with cinnamon and nutmeg (my favorite of all spices!) with the buttery cinnamon sugar topping that just takes them over the edge! They really are best warm, so pop them in the microwave for 10-15 seconds if they've cooled off. 
Paired with that incredible Spiced Plum Jam, oh my heavens these are scrumptious. They even got my Joe to eat jam in something! Miraculous!! Whip up a batch for breakfast with whatever jam you have sitting around, you won't regret it. Hmmm, I think I'll try them with marmalade... add a bit of allspice... has possibilities!


  1. After one or two of these delicious-looking treats it would be impossible to be grumpy :)

  2. Good Evening April, I love doughnuts, but never make them, so these little beauties are perfect for me to bake whilst my mum is staying with me. I can whip up a batch and mum can add the jam.
    Thank you for a lovely recipe.
    Best Wishes

  3. Oh boy! I loved that you filled these with your spiced plum jam! What a perfect match! Our plum tree has no plums this year. Sad. I love these muffins. I love cake donuts. They are my favourite kind of donut. I would take a buttermilk cake donut over a yeast donut any day of the week! YOu are a treasure my friend, a real treasure. I keep praying for that little girl of yours to find her way home soon. xxoo


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