Snickerdoodle Donut Muffins

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.

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.

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!

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).

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.

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.

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!