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VANILLA JAM DOUGHNUT MUFFINS

Phoenixbird
 

Vanilla Jam Donut Muffin

from Anna Olson's cookbook Sugar

 

MUFFINS

1 1/2 cups milk

1 tablespoon pure vanilla extract

1 teaspoon vanilla bean paste (optional)

1 1/2 cups sugar

2/3 cups vegetable oil (neutral flavor)

2 eggs

3 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup jam (thick variety)

 

TOPPING

1/4 cup unsalted butter, melted

1/4 cup sugar

1/2 teaspoon ground cinnamon

 

PREHEAT oven to 350F

LINE 12 muffin cups with paper liners

 

IN MEDIUM BOWL, whisk together first 6 ingredients IN LARGE BOWL, whisk together remaining muffin ingredients except jam FOLD wet ingredients into dry ingredients blending just til combined.

Do not overmix!

 

FILL muffin cups 2/3 full with batter

SPOON tablespoon jam on top of each muffin TOP with muffin batter filling to top of paper liners

 

BAKE 35-40 minutes (do not over bake or bottoms will be dry). Mine were perfect at 35 minutes LET cool in pan 5 minutes TRANSFER to cooling rack

 

PREPARE two bowls for toppings: one with melted butter, one with combined sugar and cinnamon DIP warm muffin tops in melted butter then in sugar/cinnamon mix. Enjoy.

 

(From Santa’s Workshop (Marilyn))