Every once in a while I like baking muffins. They usually yield a good number and if they’re stored properly they’ll last you a good bit so you can always snack on them or if you’re like me they make a nice, easy breakfast before work. Blueberry muffins are usually my thing, but I wanted to try something different and so I found this recipe for Jam-Filled Doughnut Muffins.
I pretty much followed the recipe at the website linked above, except as usual I cut down a little on the sugar. Here are my pictures!
For the batter you’ll need all-purpose flour, granulated sugar, baking powder, salt, milk, vegetable oil, an egg, vanilla extract, and jam or preserves. Measurements can be found at the recipe link above, and again I cut down on the amount of sugar in the recipe. I used strawberry jam for my filling.
Make sure to reserve some batter to layer on top of the jam.
Bake at 350 for 18-20 minutes or until the edges are brown and voila!
The recipe also includes a butter/sugar/cinnamon topping that you can dip the muffins in which I skipped out on. I’m not a fan of sugary tops to my muffins. In fact, whenever I buy muffins that have sugary tops I usually end up just picking at the top and eating the bottom. These jam-filled muffins are really yummy and not too dense. They’re perfect for these cold winter mornings before work. Just warm one up in the toaster oven for a few minutes and you’ll have a nice hot muffin with some jam filling to fill your belly before heading out into the cold!