This is another recipe that has been brewing at the back of my mind for me to bake for quite a long while now. I was a bit dubious at first about them tasting like the cakey doughnuts since it is baked and not fried. However, what a pleasant surprise, the texture really is very close to the real cakey doughnuts. It is also so much easier to make than the real doughnuts, another recipe worth keeping!
Makes 6 mushroom-top muffins
265g self-raising flour
125g caster sugar
1/2 teaspoon white vinegar
75g butter, melted
1 egg, lightly beaten
1/2 teaspoon vanilla extract
3 teaspoons strawberry jam, or any other jam of your choice
50g butter, melted
50g caster sugar
1/4 teaspoon ground cinnamon, or more for a stronger taste
1. Preheat oven to 180°C. Well-grease a 6-hole muffin tray (each 80ml capacity) with extra melted butter. Grease the top of the tray as well because the muffins will spread over the top.
2. For the muffin batter, sift and combine flour and sugar in a mixing bowl.
3. Mix together milk, vinegar, melted butter, lightly beaten egg and vanilla in a jug.
4. Pour the liquid into the dry ingredients and mix quickly and lightly until just combined. Do not over-mix, the batter should still be a little lumpy.
5. Spoon one heaped tablespoon of the batter into each muffin hole. Make an indent in the centre and place 1/2 teaspoon of the strawberry jam into the indent. Top with more batter to cover the jam.
6. Bake for 20 minutes. The muffins should overflow and spread over the top of the tray like mushroom tops and lightly golden in colour.
The baked muffins are quite pale in colour.
7. Let the muffins cool in the tray for 5-10 minutes. Turn out and let cool on a rack until lukewarm.
8. In the meantime, mix the sugar and cinnamon for coating in a bowl.
9. When the muffins are lukewarm, brush the top of the each muffin with melted butter. Then dip the top in cinnamon sugar to coat.
Texture: Soft & cakey doughnut-like
Consume: Best when still a little warm, or within 24 hours (heat up in microwave when cold)
Storage: Airtight container at room temperature
Recipe Reference: ‘Jam doughnut muffins’ by Valli Little