❤️ Love cinnamon donuts?
You will adore these crispy, jam-filled, cinnamon sugar donut muffins. Baked in the oven, they don’t require any dough-making or deep-frying but they are guaranteed to satisfy your cinnamon donut cravings.
Not only that, but LOOK 👆🏻 at those crunchy sky-high muffin tops! Amazing!
Muffins are a delicious treat or snack-on-the-go. But muffins that taste like donuts? Now we’re talking. I love these donut muffins.
I have sweet memories of getting a cinnamon donut while shopping with my mum when I was little. I remember watching it come out from the donut machine and then flip its way through the cinnamon sugar. We would then eat it while it was still warm and just about melted-in-your-mouth.
When I was older, someone introduced me to cinnamon sugar toast. That become my new go-to cinnamon snack while I was studying at uni. So easy but oh-so-tasty!
Then I travelled to America and found out there were even more ways to use cinnamon. There was cinnamon candy and cinnamon gum and cinnamon cupcakes and cinnamon sweet potato. Let’s just say, over the years, I have become a HUGE cinnamon fan.
So when I was dreaming about creating donut muffins, it only made sense that they had to be rolled in sweet cinnamon sugar. But I also love jam donuts so I added a squeeze of strawberry jam or jelly. Hello!
I have a few pieces of advice for making these muffins. Firstly, it makes alot of batter so you will need to fill your muffin pan almost to the top. This is counter-intuitive as you may think they will overflow, but they won’t as long as you have the oven on a high temperature for the first five minutes of cooking time. Instead, you will end up with a beautiful domed muffin top.
You also need to brush the muffins with melted butter and roll them in the cinnamon sugar while they are still warm. Not only will this help the topping stick better but if you get to eat one while they are still warm, it will taste even more like a sweet cinnamon donut.
The jam filling is optional – these muffins are delicious both with and without it. But if you like jam donuts, I suggest going with it. If you don’t have a little dispenser, you can make a hole with a chop stick and try adding some jam in that way. Or just slice your muffin in half and smear it with jam – it all tastes the same.
However you do it, I am positive these Cinnamon Donut Muffins with satisfy your donut cravings. They sure satisfied mine! I’ve put the rest of the batch in the freezer so I can enjoy them all week long. #donutweek
Cinnamon Donut Muffins
Baked Cinnamon Donut Muffins covered in cinnamon sugar and filled with strawberry jam.
- Yield: Makes 12 muffins
- 350 grams (2 and 1/2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 60 ml (1/4 cup) boiling water
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 50 grams (1/4 cup) caster sugar
- 1 tablespoon ground cinnamon
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 12 teaspoons strawberry jam, optional
- Preheat your oven to 180 C (360 F). Grease your 12-hole muffin pan well with butter. In a large mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Add your sugars and mix together with a wooden spoon. In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add your vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix.
- Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat 160 C (320 F) and baking for a further 10-12 minutes (this will depend on your oven) or until a knife inserted into the middle comes out clean. The initial high heat of the oven will help the muffins to rise quickly, creating those lovely domed tops.
- Mix together the sugar and cinnamon. Then melt the butter in the microwave. While the muffins are still warm brush them with melted butter and roll them in the cinnamon sugar mix. Leave muffins to cool completely on a cooling rack.
- You can then fill the muffins with jam using a disposable syringe like I did or cut a hole in the top and add a teaspoon of jam. You can then fill the muffins with jam using a disposable syringe like I did or cut a hole in the top and add a teaspoon of jam.