Doughnut muffins are something I have made for years. With a crunchy topping and hidden gem of your favorite jelly or jam in the center, they are simply delightful.
To begin, line two standard muffin pans with papers. Set aside. Preheat your oven to 350 degrees.
In your mixing bowl, combine 3 1/2 cups of flour, 1 1/2 cup sugar, a tablespoon of baking powder, and a teaspoon each of salt, cinnamon and nutmeg. Stir those together.
In a separate bowl. Whisk 2 eggs.
Add in 2/3 cup extra virgin olive oil.
Pour in 1 3/4 cup of milk. Whisk those together.
Pour the liquid into the dry mixture.
Mix until just combined. Be sure to scrape the bowl with a rubber spatula to ensure that everything is mixed in well.
Spoon a tablespoon of batter into the bottom of each muffin cup. Spread it around to cover the bottom of the cup.
Grab your favorite jelly or jam – or maybe some apple butter – and spoon about a teaspoon into the center of each cup.
Scoop the rest of the batter into all of the cups, evenly.
Bake the muffins for 20-25 minutes or until they test done with a toothpick. The muffins will not get very brown.
While the muffins are baking, place a half cup of melted butter in a bowl. In another bowl, combine 2/3 cup sugar and 2 teaspoons of cinnamon.
When the muffins are done baking, remove them to a rack. Allow them to cool just until you can handle them, but they should still be fairly hot.
Dip the muffin top into the melted butter, and then into the cinnamon sugar. Repeat with all, and cool.
But let all who take refuge in You be glad, Let them ever sing for joy; And may You shelter them, That those who love Your name may exult in You. ~ Psalm 5:11