Doughnut Style Jam Muffins

I started making these as a teenager for Mother’s Day. This recipe has evolved and I now make it for my children.
My children love this as en ending to a weekend brunch. The muffins are filled with jam and cinnamon and topped with a crunchy sugary mix. Perfect with tea or coffee, I love these served warm.

Preheat the oven to 180C

1 cup cake flour

3/4 cups sugar

1t baking powder

1t cinnamon

1/4t nutmeg

Pinch of ground cloves

Pinch of salt

1 medium egg

155ml milk

1T melted butter

1t vanilla extract

12t apricot jam

Sift the dry ingredients. Mix the egg, milk, butter and vanilla in a bowl. Stir the wet ingredients into the dry ingredients until just combined. Grease a large 12 hole muffin tin.

Fill each hole 1/3 with batter. Place 1t of jam in each. Cover with batter until each muffin hole is 2/3 full. Bake at 180C for 20-25 minutes.

Topping

60ml butter

¼ cup sugar

1/2t cinnamon

Mix the butter and sugar and melt in the microwave. Stir in the cinnamon. Place 1T of topping on each muffin when they come out of the oven and spread evenly over the top.

Allow to cool slightly and serve warm.