To start, preheat your oven to 350 degrees.
In a large mixing bowl, put 3 1/2 cups flour.
1 Tablespoon of Baking Powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
and 1 1/2 cup sugar.
Stir to combine.
Now, in another mixing bowl, combine 1 1/2 cups milk, 2/3 c vegetable or extra virgin olive oil
and two eggs
Pour milk mixture into your flour mixture.
Now, you will need to line with paper, two 12-cup muffin pans, or do this in two batches. You are going to put about 1 Tablespoon of the batter into the bottoms of the cups.
Now the fun part.
Take your favorite jelly or jam...or even apple butter. I am using strawberry for half, and my homemade wild blackberry jelly for the other half. Put about 1 tsp in the middle of each cup.
Now you will cover the jelly with batter. I use a medium sized scoop to do this, but you can simply spoon the batter in, filling the cups about 3/4 full.
Now bake the muffins for 20-25 minutes or until they test done when a toothpick is inserted in the middle. These muffins do not get very brown.
While they are baking, melt 1 stick (1/2 cup) butter.
Pour it into a small bowl...I used one of my measuring cups.
In another small bowl, combine 2/3 c sugar, and 2 tsp cinnamon.
Here are the just-out-of-the-oven muffins.
Now for the tricky part. Carefully remove a hot muffin from the pan, and dip the top into the melted butter. (If you try and hold the muffins near the top of the paper, they are a little easier to handle.)
Then immediately dip it into the cinnamon sugar.
Repeat with all of the muffins.
And then let the muffins cool a couple minutes. Dipping the hot muffins in the butter and then cinnamon sugar creates a crunchy and sweet top to the muffins.
Eat warm or room temperature.
*Note: If 24 muffins are too much for your house, you can half this recipe to make 1 dozen. When I make these, I often give some away as gifts to friends or neighbors, so 24 is perfect for around here.
Printable Version: Doughnut Muffins