Want a way to use those fantastic jams you made over the summer? Here is a super easy but tasty and fancy-looking muffin that is sure to please everyone! My kids fondly refer to these muffins as "donut muffins" because they taste very similar to a cake donut. My favourite way to make a batch is to make some with filling and some without and to vary the topping, so that I have a nice assortment of muffins. Try them this year with your favourite preserve or enjoy them plain on the inside but sweet on the outside.
- Muffin tin that holds 12 muffins
- Muffin tin that holds 6 muffins
For the muffins:
- 3½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅔ cup canola oil or substitute any mild tasting oil
- 2 large eggs
- 1½ cups granulated sugar
- 1½ cups milk
- ½ cup butter
- ½ cup granulated sugar you won't use all the cinnamon sugar
- ½ teaspoon cinnamon
- or use 1 cup of confectioners' sugar instead of the cinnamon sugar
- 18 teaspoons strawberry, blueberry, raspberry or peach jam If the jam is thick you can use up to 1 tablespoon.
To make the muffins:
- Preheat the oven to 350°F.
- Lightly grease the muffin tins with shortening or use a cooking oil spray.
- In a large bowl combine the flour, baking powder, salt, nutmeg and cinnamon.
- In a medium bowl whisk the oil, sugar, eggs and milk.
- Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix. You may see some lumps, that is okay.
- If adding jam, fill the tins halfway with the batter and add a teaspoon of jam, then finish filling the tins with batter.
- If you are not using a jam filling , evenly distribute the batter between all 18 muffin cups.
- Bake in a 350°F oven for 20-25 minutes.
- Combine the sugar and cinnamon in a small bowl. Melt the butter in another separate small bowl.
- Shake the muffins out of the tin and immediately while the muffins are hot, one at a time dip the tops in the melted butter. Then roll the tops in the cinnamon-sugar or the confectioners' sugar. I like to leave some muffin tops plain, some with the cinnamon-sugar topping and some with the confectioners' sugar.
- Cool on a wire rack until cooled completely. Serve warm or cool.
Serving: 1-cinnamon sugar topped muffinCalories: 312kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 4gCholesterol: 36mgSodium: 263mgPotassium: 61mgFiber: 1gSugar: 23gVitamin A: 208IUCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!