Cinnamon-sugar jelly-filled donut muffins

domufHave you had a donut muffin? It really does taste like cake donuts! I had never even heard of them, never mind baked any, until I saw them on Chef Sabrina Ghayour’s Twitter, @sabrinaghayour.

Sabrina Ghayour is a brilliant young London chef, who – among other things – hosts popular pop-up super club dinners featuring Persian, Turkish, and other fabulous foods. She posts the most tempting things so check her out at

I was inspired to make these delicious cinnamon-sugar jelly-filled donut muffins.  They are easy and popular, and the cinnamon will make your house smell delicious and seasonal. Try a batch and let me know what you think.

Makes 12 donut muffins:

Preheat your oven 400F/200C

Spray a regular 12 cup muffin tin very well with baking spray or butter and flour. Do not use paper liners.

Melt and cool:  4 ounces or 1 stick of butter

Whisk together in mixing bowl:

2½ cups all-purpose flour

¾ cup sugar

½ tsp. salt

Fresh grated nutmeg – just grate a bit over

1 tbsp. baking powder


Beat 2 eggs and add cooled butter

Add 2 tsp. vanilla to eggs and butter

1 scant cup of milk and 2 tsp. of apple cider or white vinegar; wait 30 seconds or so for it to sour.


Quickly mix wet and dry ingredients together. Do not over-mix.

Fill the muffin cups 1/3 of the way up

Drop a rounded tsp. of jam (raspberry seems best, but use what you like) exactly in the center of each cup.

Do not let the jam touch the sides of the tin.

Cover the jam with batter to complete

Bake about 20 minutes until done.

Cool and remove from pan warm.

Melt 2 ounces or half a stick of butter in a cup suitable of dipping the muffins

Mix ¾ cup sugar with 1 tbsp. and 1 tsp. of ground cinnamon*

Dip the very warm muffin in to butter

Roll in to sugar and cinnamon to coat.

*You can use half regular sugar and half sanding sugar or large crystal sugar as I did here. The sanding sugar is crunchy and looks pretty. Both are very nice.