I actually bought buttermilk last week. I’m one of those that usually use the classic substitutes of mixing either vinegar or lemon juice with milk, so actually buying buttermilk was a new thing for me. The reason I decided to buy real buttermilk was because I was making Joy the Baker’s biscuit cinnamon rolls (my post on that will come later!) and I wanted to be sure not to mess it up by substituting this or that. So when I was done making those (which were delicious, by the way), I had all this leftover buttermilk. Sure, I could have frozen it. But I came across this recipe for jam-filled donut muffins on taste.com.au. Commenters on the recipe gave it glowing reviews, so I decided to give it a go.
I didn’t need to change anything about the ingredients, but I did need to change what I baked the muffins in. The recipe says to bake these in one of those king-size 6-hole muffin tins, but I don’t have one of those. So I used a standard-sized 12-hole muffin tin. I also used muffin/cupcake liners. It was a bit trickier doing it this way! I put about a tablespoon (maybe a little bit more) of batter in the bottom of each liner. I used a small plastic baby spoon to smooth the batter out so that it would completely cover the bottom (the batter is very, very thick) then put 1/2 teaspoon jam on top. Using about another tablespoon of batter, I covered the little blob of jam completely so it wouldn’t seep out. I used the baby spoon again to help get the batter to cover the jam. I had *just exactly* enough for 12 muffins!
When the muffins were cool enough to handle, I peeled the liners off (don’t do this too soon, or the muffins will have trouble coming away from the liners), I brushed them with melted butter and rolled them in cinnamon-sugar. They’re best eaten while they’re still warm, and they taste great with coffee!
I’ve made two batches of these since last week, but I didn’t have buttermilk for the second batch. I decided to just use the plain skim milk that we normally drink, but added about a teaspoon of melted butter to it to make it resemble whole milk. The muffins still baked up wonderfully, and in my opinion, they seemed to be a bit more tender, although they lacked the tanginess of the buttermilk from my first batch. But still, my modified batch was without a doubt a winner. I absolutely love these – buttermilk or not!
If you decide to make these and go with 12 standard-sized muffins, I recommend to use a *rounded* 1/2 cup of sugar to coat the muffins because I noticed there doesn’t seem to be quite enough to get through all 12 muffins. Also, since you’re adding a bit more sugar, give a few extra shakes of ground cinnamon to the mix as well!
I highly recommend making these muffins. They’re so simple and taste absolutely delicious!
- 300g (2 cups) self-raising flour
- ⅔ cup caster sugar, plus ½ cup extra to coat
- 80ml (1/3 cup) vegetable oil
- 1 large egg
- 175ml buttermilk
- 1 tsp vanilla extract
- 3 tsp good-quality strawberry jam
- 100g unsalted butter
- 1 tsp ground cinnamon
- Preheat oven to 180°C and grease a 6-hole muffin pan.
- Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine (do not over-mix). Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous ½ teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.
- Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.