Baked Jam Doughnut Muffins
for
The Secret Recipe Club
Today sees me sharing another Secret Recipe Club recipe, and this time I have chosen a real sweet treat, Jam Doughnut Muffins, a recipe that I found on my secret assigned blog for August which was Food. Baby. Life. Food.Baby.Life is written by Susan, who is married with three little boys; she lives in Australia and is studying Naturopathy as part-time student. Susan is very keen on healthy food and tries wherever possible to bake “sugar-free” when she bakes any treats in her kitchen. She has an amazing array of recipes on her blog and I was very tempted to try her recipes for Apple Streusel Slice, Caramel Bars, Garlic Chive and Mozzarella Parathas, Toasted Almond Scones, Beetroot Ravioli with Walnuts and Goat’s Cheese as well as Mushroom Lasagne and Cheese and Tomato Galette. However, it was her recipe for Jam Doughnut Muffins that caught my eye as I have been meaning to try these “baked” doughnut style muffins for some time now, and the recipe looked very easy to make.
This is an amazing recipe – if you make them, you WILL be rewarded with 6 jumbo sized muffins that actually look and taste like doughnuts! There’s no deep fat to contend with and therefore no excess calories or fat that is associated with the usual deep-fried version. Next time I make these, and there will be a next time, I am going to make them slightly smaller, as they really were quite enormous and I think I would prefer 8 or 9 slightly smaller ones. The original recipe suggests strawberry jam, but I used a very high quality Scottish three berry conserve which was just fabulous although the colour is not as vivid red as a strawberry jam.
The original recipe on Susan’s blog comes from taste.com.au but I changed all the measurements to metric, as they are a mixture of Aussie cups and metric, which is somewhat confusing, and I also suggest using a different flavour jam too. In place of the vegetable oil I used melted butter and I also added a couple of spoonfuls of vanilla sugar to the cinnamon sugar finish. The texture of these doughnut muffins is light and very doughnut like, which is crazy as there is no yeast in the recipe, and they aren’t fried either…….I suspect it’s a combination of things, such as the ingredient proportions and the final coating of flavoured sugar which is “glued on” by a melted butter coating on the muffins.
Do try these muffins, the original recipe is here: Susan’s Jam Doughnut Muffins, but I have created a printable recipe card for my version below. Tips: Use less butter to coat the muffins before dredging them in the sugar – the recipe suggests 100g (4ozs) I used about 60g (2 1/4 ozs) of butter, I also used a lot less sugar too. There is no need to use paper cases, but you must make sure that the muffin holes are very well-greased with either melted butter or cake release spray. Just like real fried doughnuts, these are best eaten on the day that they are made, so freeze any muffins that are left – I popped mine into a zip-lock bag and they froze and defrosted beautifully.
That’s it for today, DO try these delicious treats, they are SO easy to make and the results are really surprising! See you soon with some more traveller’s tales, as well as some new recipes and product reviews. Karen
Baked Jam Doughnut Muffins
Print recipe
| Serves | 6 to 8 muffins |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Total time | 45 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party |
| Region | British |
| Website | Food, Baby, Life |
Ingredients
- 300g self raising flour
- 150g caster sugar plus 110g extra to coat
- 80ml vegetable oil
- 1 large free-range egg
- 175ml buttermilk
- 1 teaspoon vanilla extract
- 6 teaspoons high fruit content jam (strawberry, raspberry or three fruit jam is best)
- 100g unsalted butter (melted)
- 1 teaspoon ground cinnamon
Note
These amazing jam filled muffins taste and almost look like real deep-fried doughnuts, but with fewer calories and fat! The mixture makes 6 VERY large muffins, or between 8 and 9 smaller muffins. Use a high quality jam to fill them. This recipe was adapted from Food, Baby, Life.
Directions
| Step 1 | Pre-heat oven to 180C/375F/Gas mark 4. Grease a 6 hole muffin pan with cake release spray or melted butter. |
| Step 2 | Put the flour with the caster sugar and a pinch of salt into a mixing bowl and mix well. Combine the vegetable oil, buttermilk, egg and vanilla extract into a jug and then add it to the dry mixture, stir to only just combine the ingredients - do not over mix. |
| Step 3 | Place a spoonful of the mixture into the prepared muffin holes and then with the back of a spoon, make an indentation and add the jam. |
| Step 4 | Cover the jam with the remaining muffin mixture and bake them for 20 minutes until they are well risen and golden brown. |
| Step 5 | Allow them to cool for a minute or two in the pan and then gently ease them out of the tin. |
| Step 6 | Mix the caster sugar with the ground cinnamon and when the muffins are cool enough to handle, brush each one with some of the melted butter and then roll them in the cinnamon sugar. |
| Step 7 | Serve them whilst still warm. |
Secret Recipe Club is a way to not only find but share new blogs. Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then will draft up a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s such a fun experience and it’s a great way to get new followers, too. There are always new blogs to discover and our club has plenty to offer!
Oh wow Karen, these look delicious. I’m so often put off my doughnuts from the shops because they look horribly greasy but these baked ones look perfect. Ever so tempting.
Exactly Laura! These taste like doughnuts, which is curious, and they are a lot lower in calories and they are not at all greasy! Karen
I love these jam doughnut muffins, Karen. I had Susan’s blog a few months ago, and I made these too – though I was sorely tempted by the beetroot raviloi. I made the muffins regular size, instead of jumbo, which made it very easy to justify eating two – I’m not sure whether that was a good thing or not 🙂
LOL! I know what you mean Sue! I made the jumbo version and I really struggled eating one, but it’s amazing how easily a giant muffin slips down with an afternoon cuppa! Karen
These look amazing Karen. I’ve long wanted to try something like this, but was never sure about baking the jam inside the muffins – this looks as though it took no harm at all. Thanks for the recipe. I can see what I shall be doing with the chocolate jam I made last week.
Thanks Choclette – the jam behaves itself remarkably well in this recipe, but you must make sure that is sits in the middle of the muffin mix and you make a small indentation too!
they look so incredibly good Karen… I have seen these all over the internet but I can honestly say you’ve made them look so delicious and so easy too… I love the recipe and will make these next weekend. I do love a jammy doughnut but have shied away from them for so many years… this is a great alternative. Gorgeous! xx
Thanks Dom – these REALLY do taste like doughnuts and they are so easy to make too!
These look delicious Karen. How can they NOT be, when they’re topped with butter and cinnamon sugar?! I bet it paired perfectly with your cup of coffee.
They were FABULOUS with a cup of coffee April and thanks for your kind comments! Karen
These look absolutely delicious Karen- and any doughnut type bake that does not involve a deep fryer gets a big thumbs up from me! I went to a blogging event/ class once with Bea of Bloomsbury where we made ‘Duffins’- they were so, so good and your recipe has bought back lots of sweet memories!
Thanks so much! They sound similar Kate and I LOVE the name Duffins too! 🙂
I’ve been wanting to try donut muffins! Great pick.
Thanks Lauren – these are FAB and so easy to make!
They look absolutely amazing, great photos!
such an elegant treat!
Thanks so much Sally! 🙂
Oh my gosh – those look absolutely divine. Gorgeous photos too!! Definitely have to give these a try… mmm!!
Thanks Rebekah – these were truly delicious!
Wow, these look great! I’m a sucker for donut muffins.
Thanks Nicole – these were absolutely delicious!
I’ve always wanted to try making homemade jelly stuffed doughnuts but have never felt ambitious enough. These look easy enough to do though! Great pick this month.
Thanks Erin – do try these as they are easy to make and even easier to eat!
Doughnut muffins would be hit with my family!
They were a hit here too Shirley!
These are so pretty! And they look just like little jelly donut holes! I love that they are 10 times easier to make than donuts!
TEN times easier to make than normal fried doughnuts Jess and slightly healthier too!
Wow…..they turned out awesome….how beautiful!!
Thanks Wendy! 🙂
I love that these are like a slightly smaller version of a jelly doughnut. I wouldn’t feel nearly as bad about eating one of these as I would if I ate the real thing. They look fantastic! Great pick this month 🙂
Thanks Melissa – easier to make as I have said before and no hot fat to mess around with too!
Oh wow, these look SO amazing – bookmarking to try soon! What an awesome choice for SRC. YUM!
These were a HUGE hit in the Lavender and Lovage household Amy!
What a lovely src recipe, it looks super tasty and I love your photos.
Thanks Nayna – they tasted as good as they looked too!
These look sooooo yummy, especially that sugar dusting on the outside!
I added some vanilla sugar to the cinnamon sugar for an extra vanilla flavour Sara!
a doughnut that’s a muffin! What a great concept, these look lovely too.
Thanks Heidi – you must try these as I am sure your family would love them!
My mom’s family makes a similar type of donut muffin, but putting jam inside takes them to a whole new level!
The jam in the middle is like a surprise too Sarah – you bite into them and voila, there’s jam!
*licking screen* Seriously, these look #droolworthy! I can’t wait to whip up a batch of these beauties. YUMMY!
THANKS! You won’t be disappointed Christie! 😉
I am drooling over here. These look fantastic. Great SRC pick!
Thanks Emily! 🙂
Those are just so stinkin’ cute and they look like they are absolutely delish – great choice for reveal day!
LOVE that you called them stinkin’ cute Sarah – thanks so much for your lovely comment! Karen
I’m so glad you enjoyed them!! You’re now the second person to make them for SRC so it must be about time for me to make them again too. Your photos are gorgeous 🙂
Thanks for your kind comments Susan – I saw that someone had already made them and nearly changed my mind, but I was fascinated by the whole doughnut muffin idea, so made them anyway! Karen
These look absolutely amazing! Better than jelly donuts!
They were delicious thanks Kim!
Oh Karen these look just perfect for breakfast or brunch. Your photography is stunning!!
Thanks very much Karen, these went down a treat! 🙂
How fun would THAT be to bite into! Great SRC pick.
Thanks so much Dorothy! 🙂
Pass the plate please! These look amazing and I love the jammy middle. I’ve always stayed away from doughnuts as I don’t like deep frying. I did try baking doughnuts but it tasted a bit weird. These however look delicious and seem very ‘doughnut-ty’. Bookmarked to try.
Thanks Ros! I feel sure that you will love these easier to bake and healthier doughnut style muffins!
These look amazing my children would love them
Fantastic recipe- these would be a realfavourite with the kids!!! I will be trying them
This looks so good had to share on G+ (https://plus.google.com/u/0/106211824174205667979/posts/TuETPTpSKCw)
Can’t wait to try this out. x
THANKS so much! Karen
they look so delicious 😀
They were thanks Felicity!
Just made these, they were so easy and needed minimal handling etc.
I love hot fresh doughnuts so was instantly drawn to these.
Don’t be tempted to put less jam in as I did and found I should have been brave, but sat perfect in the middle.
Very yummy and the cinnamon sugar a sweet treat.
Thank you for sharing………
Thanks for you lovely feedback and tips Tracey, and I am so pleased you enjoyed these too! Karen