Anna Olson’s Bake Off: Jam-Filled Doughnut Muffins

Seeing that Mother’s Day is the second Sunday in May, I thought a simpler recipe, ideal for kids to bake with or for Mom would be a good idea. This month’s challenge is Jam-Filled Doughnut Muffins.

Okay, perhaps I was motivated by Donut Showdown now airing on Food Network Canada, but now you can create these little doughnut gems in your kitchen, without the need for a deep fryer!

As always, I like when you get creative – change up the fillings, and toppings, or even add icing. Just keep Mother’s Day in mind as you show me the baking stuff I know you are made of.

jam-filled-doughnut-muffins

JAM-FILLED DOUGHNUT MUFFINS

Makes 18 muffins
Prep Time: 20 minutes
Cook time: 30 minutes

Ingredients:

Muffins:
1 ½ cups (375 mL) 2% milk
1 ½ cups (375 mL) sugar
2/3 cup (160 mL) vegetable oil
2 large eggs
2 teaspoons (10 mL) vanilla extract
3 ½ cups (875 mL) all-purpose flour
1 tablespoon (15 mL) baking powder
½ teaspoon (2 mL) salt
¼ teaspoon (1 mL) ground cinnamon
¼ teaspoon (1 mL) ground nutmeg
½ cup (125 mL) raspberry or strawberry jam

Topping:
½ cup (125 mL) sugar
½ teaspoon (2 mL) ground cinnamon
¼ cup (60 mL) unsalted butter, melted

Directions:

1. Preheat the oven to 350F (175C) and grease 2 muffins tins (or line 18 of the cups with paper liners).

2. In a large mixing bowl, whisk the milk, sugar, oil, eggs and vanilla until blended.  In a separate bowl, sift the flour, baking powder, salt, cinnamon and nutmeg and then add this to the wet mixture, stirring just until blended (a few lumps are OK).  Fill 18 muffin tin cups 2/3 full with the batter.  Stir the jam to soften and drop a teaspoonful into each of the muffins.  Scoop the remaining batter overtop so that it covers the jam completely.  Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean.  Allow the muffins to cool for 20 minutes, before turning out to cool completely.

3. For the topping, stir the sugar and cinnamon together.  Brush the top of each muffin with the melted butter and dip the muffins into the cinnamon sugar, tapping off any excess.

The muffins will keep for up to 4 days in an airtight container, or can be frozen for up to 3 months.

Here’s how Bake Off works:
•Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
•You make the recipe (follow it or add your creative flair)

Email us (giveaways@foodnetwork.ca a picture and short descriptive blurb before May 15th at 9am ET for your chance to win! Anna will pick the winners (We are giving away a$250 gift card to Williams-Sonoma and an autographed copy of Anna’s cookbook).

 

anna

Professionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

 

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