Snickerdoodle Donut Muffins

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Last weekend I had a bit of a craving for jam donuts. I couldn’t really face the prospect of filling up a pan with oil to make the homemade kind, so I thought about a jam-filled muffin.  Muffins are child’s play – a mixing bowl and spatula are the only things you need to make them; the less you work the mix, the better.  After adding the essential jammy centre, I got a bit carried away with the idea of adding a crispy, cinnamon-sugar topping – much like a Snickerdoodle biscuit – reserving  a little to sprinkle on the muffins before serving. I thought it was a stroke of genius, and set about creating a recipe. Turns out, however (thanks for nothing, Google) that many people before me had come up with the idea. It doesn’t matter. I was very happy with my own version – so here they are for you.

You will need a 12-hole muffin tin / large cupcake tin. I did not use paper cases, as I wanted the full-on donut effect. However, they were very tricky to remove from the tin despite thoroughly oiling it. If you’re at all unsure of your tin’s non-stick properties, I highly recommend using paper muffin cases.

Makes 12 muffins.

For the muffins:
225g plain flour
1 tbsp baking powder
1/2 tsp salt
90g caster sugar
1 large egg (US extra large)
85ml sunflower oil
150ml milk
240g seedless jam (raspberry is best but use whatever you like)

For the Snickerdoodle topping:
2 tbsp caster sugar
2 tsp cinnamon

Preheat the oven to 200c / 400f / gas mark 6.

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In a large mixing bowl, sift together the flour and baking powder, then stir in the sugar and salt. In a separate jug, measure the milk then add the egg and sunflower oil. Lightly whisk with a fork.

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Pour the wet mix into the dry mix and lightly bring it together using a spatula. Scrape the edges of the bowl as you go, just enough to get rid of all the ‘dry’ bits. Lumpy is good! You are most definitely not aiming for a smooth mix. The less you work it, the better. My daughter is good at doing this!

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If you are baking without cases, thoroughly oil your muffin tin with sunflower oil, then dollop heaped-tablespoon amounts of muffin mix into each hole (or paper case).

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Then add add about two teaspoons of jam to each one. Try to keep the jam in the centre. I used a heaped half-tablespoon measure to handle the jam neatly and evenly – but a couple of teaspoons is about the same, or use a melon baller if you have one. Now add the remaining muffin mix, covering the jam – you’ll need about another tablespoon per hole/case. Try to keep them as equal as possible.

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Stir together the sugar and cinnamon for the snickerdoodle topping. Sprinkle generous pinches over each muffin – I used my fingers, but it was about 1/4 teaspoon per muffin. There will be lots of the snickerdoodle mix leftover – keep this for later, to sprinkle over the muffins just before serving.

Bake in the over for 20-22 minutes. The muffins should be a deep golden brown with tops that spring back.

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Place on a cooling rack and wait until they are completely cold before attempting removal (if you’ve baked them without cases). If you’ve baked them in muffin cases, allow to cool a bit before taking them out. Sprinkle more snickerdoodle mix ove reach muffin just before serving for the full-on donut effect!

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