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Baked Jam Doughnut Muffins for The Secret Recipe Club

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Baked Jam Doughnut Muffins for The Secret Recipe Club

Baked Jam Doughnut Muffins

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The Secret Recipe Club

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.

Baked Jam Doughnut Muffins for The Secret Recipe Club

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.

Baked Jam Doughnut Muffins for The Secret Recipe Club

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.

http://www.taste.com.au/recipes/6541/jam+doughnut+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.

Doughnut Muffins

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 

The Secret Recipe Club

Jam Doughnut Muffins

Baked Jam Doughnut Muffins

Print recipe
Baked Jam Doughnut Muffins
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
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.

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.

Doughnut Muffins

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!

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Comments

  1. Laura says

    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.

    Reply

  2. Couscous & Consciousness says

    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 🙂

    Reply

  3. Choclette says

    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.

    Reply

    • Karen Burns-Booth says

      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!

      Reply

  4. Dominic says

    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

    Reply

  6. What Kate Baked says

    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!

    Reply

  15. Melissa says

    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 🙂

    Reply

    • Karen Burns-Booth says

      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

      Reply

  28. bakingaddict says

    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.

    Reply

  33. Tracey says

    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………

    Reply

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