Jam Doughnut Muffins (Printable Page)
# What You Need:
→ Muffin Batter
01 -
250 g all-purpose flour
02 -
2 tsp baking powder
03 -
½ tsp baking soda
04 -
¼ tsp salt
05 -
115 g unsalted butter, melted and cooled
06 -
150 g granulated sugar
07 -
2 large eggs
08 -
240 ml whole milk
09 -
1 tsp pure vanilla extract
→ Filling
10 -
160 g blueberry jam
→ Orange-Scented Sugar Coating
11 -
100 g granulated sugar
12 -
Zest of 1 orange
13 -
60 g unsalted butter, melted (for brushing)
# How to Make It:
01 -
Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
03 -
In a separate bowl, combine melted butter, sugar, eggs, milk, and vanilla extract. Whisk until smooth.
04 -
Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix.
05 -
Spoon 1 tablespoon of batter into the bottom of each muffin cup. Add 1 teaspoon of blueberry jam to the center of each cup, then cover with remaining batter, filling cups about ¾ full.
06 -
Bake for 18–20 minutes, or until the muffins are golden and a toothpick inserted into the edge (not the center jam) comes out clean.
07 -
While muffins bake, mix sugar and orange zest in a shallow bowl.
08 -
Allow muffins to cool for 5 minutes, then brush tops with melted butter and roll in orange-scented sugar to coat.
09 -
Serve warm or at room temperature.
# Helpful Tips:
01 -
Swap blueberry jam with raspberry or strawberry for variety.
02 -
For extra fragrance, add a pinch of ground cinnamon to the sugar coating.
03 -
Pairs beautifully with Earl Grey or a fruity white tea.