Earlier this week, I was looking for a baked good to make for a group. Whatever I made had to be portable, not need refrigeration, and be able to be consumed without plates or utensils. Eric suggested I make cupcakes. Since I am not a fan of baking cupcakes, I dismissed his recommendation. As it turns out, he was on the right track to the perfect baked good for the event.

A bit later, I was looking through a collection of recipes for Mother’s Day that came in a Food & Wine email. The one that caught my attention was a mash-up between a doughnut and a muffin. (The similarities between baking cupcakes and baking muffins were not lost on me. Eric gets credit for his suggestion.) And I knew from a few previous experiences that the group I was baking for enjoyed doughnuts making this particular recipe perfect for the occasion.

They turned out to be delightful cross between a sugared doughnut and a tender muffin. Each muffin is filled with a dollop of jam, adding a sweet & fruity surprise in the center of the baked good. I made two versions of the muffins, half with seedless raspberry preserves and half with blueberry preserves. Both were delicious and very well received.

Sifting the dry ingredients and folding them into the wet ingredients are essential to keeping the muffins tender. Sifting improves the texture, evenly distributing and aerating the ingredients. Gently folding the dry mixture into the wet mixture is necessary to prevent overmixing and keeps the muffins from becoming tough and chewy. To get the sugared doughnut effect, the warm muffins are rolled in melted butter and then in orange zest infused sugar. The result is a crisp and sweet coating on the muffins. These sweet treats are perfect for breakfast, brunch, a snack, or dessert.

Jam Doughnut Muffins (adapted from foodandwine.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Bake Time: 20 – 25 minutes, Cool Time: 5 minutes, Yield: 12 muffins

Ingredients:

• 1-1/4 cups plain whole-milk Greek yogurt
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 1-1/2 cups granulated sugar, divided
• 1/2 cup + 6 tablespoons unsalted butter, melted and divided
• 2-1/2 teaspoons grated orange zest, divided
• 2 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 3/4 cup blueberry or raspberry preserves

Directions:

Preheat the oven to 375°F. Lightly coat a 12-cup muffin tray with cooking spray, then set the pan aside. Whisk together the yogurt, honey, oil, vanilla, 1/2 cup of the sugar, 6 tablespoons of the melted butter, and 2 teaspoons of the orange zest in a large bowl.

Add the eggs, 1 at a time, whisking until smooth after each addition.

Sift together the flour, baking powder, salt, baking soda, and nutmeg in a medium bowl.

Add about half of the flour mixture to the yogurt mixture in the large bowl and fold it in with a rubber spatula until almost incorporated. Repeat the process with the remaining flour mixture, folding in until just combined.

Scoop the batter into the prepared muffin tray, about 1/3 cup per well. Bake until the muffins are golden brown and a wooden pick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Let the muffins cool in the pan on a wire rack until just cool enough to handle, about 5 minutes.

Place the remaining 1 cup of sugar and remaining 1/2 teaspoon of orange zest in a second medium bowl. Rub the sugar and zest mixture together with your fingertips to infuse the sugar with the orange oils.

Place the remaining 1/2 cup of melted butter in a medium bowl. Working with 1 muffin at a time, roll the muffin first in the melted butter and then in the sugar mixture. Place the coated muffin back on the wire rack and repeat the process with the remaining muffins.

Using a paring knife or a 1/2-inch round piping tip, cut a 1/2-inch-wide by 1-1/2-inch-deep hole in center of each muffin top. Place the preserves in a large piping bag fitted with a 1/2-inch round tip or a zip lock plastic bag with 1/2-inch hole cut in the corner. Working with 1 muffin at a time, insert the piping tip into the hole, and fill the muffin with 2 to 3 teaspoons of preserves. Repeat the process with the remaining muffins and preserves.

Serve the muffins warm or at room temperature. Store the cooled muffins in an airtight container at room temperature for up to two days.

Such a perfect treat for Mother’s Day celebrations!  ~Linda

Jam Doughnut Muffins (adapted from foodandwine.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Bake Time: 20 – 25 minutes, Cool Time: 5 minutes, Yield: 12 muffins

Ingredients:

• 1-1/4 cups plain whole-milk Greek yogurt
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 1-1/2 cups granulated sugar, divided
• 1/2 cup + 6 tablespoons unsalted butter, melted and divided
• 2-1/2 teaspoons grated orange zest, divided
• 2 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 3/4 cup blueberry or raspberry preserves

Directions:

Preheat the oven to 375°F. Lightly coat a 12-cup muffin tray with cooking spray, then set the pan aside. Whisk together the yogurt, honey, oil, vanilla, 1/2 cup of the sugar, 6 tablespoons of the melted butter, and 2 teaspoons of the orange zest in a large bowl. Add the eggs, 1 at a time, whisking until smooth after each addition.

Sift together the flour, baking powder, salt, baking soda, and nutmeg in a medium bowl. Add about half of the flour mixture to the yogurt mixture in the large bowl and fold it in with a rubber spatula until almost incorporated. Repeat the process with the remaining flour mixture, folding in until just combined.

Scoop the batter into the prepared muffin tray, about 1/3 cup per well. Bake until the muffins are golden brown and a wooden pick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Let the muffins cool in the pan on a wire rack until just cool enough to handle, about 5 minutes.

Place the remaining 1 cup of sugar and remaining 1/2 teaspoon of orange zest in a second medium bowl. Rub the sugar and zest mixture together with your fingertips to infuse the sugar with the orange oils.

Place the remaining 1/2 cup of melted butter in a medium bowl. Working with 1 muffin at a time, roll the muffin first in the melted butter and then in the sugar mixture. Place the coated muffin back on the wire rack and repeat the process with the remaining muffins.

Using a paring knife or a 1/2-inch round piping tip, cut a 1/2-inch-wide by 1-1/2-inch-deep hole in center of each muffin top. Place the preserves in a large piping bag fitted with a 1/2-inch round tip or a zip lock plastic bag with 1/2-inch hole cut in the corner. Working with 1 muffin at a time, insert the piping tip into the hole, and fill the muffin with 2 to 3 teaspoons of preserves. Repeat the process with the remaining muffins and preserves.

Serve the muffins warm or at room temperature. Store the cooled muffins in an airtight container at room temperature for up to two days.