Sweet and Simple Bakes Roundup: Jammy Doughnut Muffins

Here it is, September 1st already and time for the Sweet and Simple Baking roundup.  Jammy Doughnut Muffins. For the exact recipe, check here:

Did I change this recipe? Not really. Instead of using strawberry or raspberry jam, I used my favorite which is Blueberry Preserves.

My ingredients were as follows for 12 muffins.

• 1 1/4 cup All Purpose flour
• 3 tsp baking powder
• 1/4 tsp salt
• 4 oz granulated sugar
• 2 whole eggs, slightly beaten
• 1/3cup + 1 TBS milk
• 6 TBS Unsalted butter – melted and cooled
• 1 tsp vanilla extract
• 12 tsp Blueberry Preserves

Topping

• 3/4 cup butter
• 1/2 cup sugar

Directions:  Mix first 3 muffin ingredients in bowl.  Add sugar.  In another bowl, mix the eggs wtih the milk, butter, and vanilla.  Add the wet ingredient to the dry and only mix until everything is combined. Never overmix sweet breads or muffins.

Spoon 1/2 of your batter into your muffin cups (muffin tin lined with paper cups).  About 1 TBS + 1 tsp per muffin cup.

NOTE:  My batter was really thick.

Top that batter with 1 tsp of blueberry preserve. Now top the preserves with the rest of the batter, again, about 1 TBS + 1 tsp per muffin cup. Bake 15 -20 minutes until golden.

 

Topping:   Melt butter.  Dip the muffins in the melted butter then dip into the sugar.  Decorate as desired.

 

 

Results:   A very tasty muffin when first out of the oven.  Then they got a little too dry for our liking.  Did I do something wrong? Not sure.  Will I try them again? Probably. I’ll most likely add a little oil.  Experimentation is good.

Make sure to check out how everyone else did at the link, top of this post for Sweet and Simple Bakes.

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