This batter can be made ahead of time and stored in the refrigerator. I make a batch of batter and keep it in the refrigerator, baking a batch of fresh muffins each morning. The muffins baked on the last day are every bit as delicious as the first and we get to enjoy fresh, warm muffins each morning.I love to bake these muffins in my extra-large muffin pan. The large, fluffy muffins are beautiful and perfect for filling with our favorite homemade jam, jelly, or marmalade. I bake enough for the crowd and serve them with a full array of our homemade preserves, allowing each person to choose their favorite filling. If you prefer, you could bake your muffins in a standard sized muffin pan. Simply reduce the baking time, checking the muffins after fifteen minutes to ensure that they don’t over bake.
Servings: 16muffins
Author: Jennifer from 1840 Farm
Ingredients
For the muffins
8ounces(2 sticks) butter, softened and cubed
1 ¾cupgranulated sugar
½cupoil (Any neutral tasting oil will do. I like safflower.)
1Tablespoonvanilla extract
4large eggs
6cupsAll-purpose flour
5teaspoonsbaking powder
½teaspoonbaking soda
1 ¾teaspoonsalt
1teaspoonground cinnamon
2cupsbuttermilk
For the topping
melted butter for brushing on warm muffins
½cupgranulated sugar
1-2teaspoonsground cinnamon
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line the cavities of a muffin tin with paper liners. You can also use silicone cupcake liners if you prefer. Set aside as you prepare the batter.
Using a mixer, beat the butter and sugar in a large bowl until creamy. Add the oil and vanilla extract, mixing briefly to incorporate. Add the eggs and beat until the mixture is smooth.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Use a whisk to blend and aerate the dry ingredients.
Add approximately one third of the dry ingredients to the butter mixture. Slowly mix to incorporate. Add half of the buttermilk and mix gently. Repeat until all of the dry and wet ingredients have been fully incorporated. Take care not to overmix. Stop the mixer as soon as the batter is smooth. Overmixing will encourage the gluten in the flour to develop, creating a chewy muffin rather than the flaky, light muffin we’re trying to create.
Scoop around ½ to ⅔ cup batter into each lined muffin tin. I use an ice cream scoop, adding two scoops of batter to each liner. The batter should be almost even with the top of the liner.
Transfer the muffin pan to the preheated oven. Bake for 30-40 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of the muffin comes out with small crumbs attached.
Remove the baked muffins from the oven. Allow them to cool for a few minutes as you prepare the cinnamon sugar topping.
In a small bowl, melt a few tablespoons of butter. In a second small bowl, combine the granulated sugar and cinnamon, adjusting the amount of cinnamon based on your preferences.
Brush or dip each warm muffin in the melted butter. Dip the butter topped muffins in the cinnamon sugar or spoon the cinnamon sugar on top, allowing the cinnamon sugar to adhere to the top of each muffin. Set the muffins aside to cool slightly.
At this point, the muffins can be allowed to cool to room temperature and stored in an airtight container before serving. The batter can also be held for several days in the refrigerator, baking fresh muffins for breakfast each morning.
Right before serving, use a small paring knife or apple corer to remove a small portion of the center of the muffin. Spoon a teaspoon of your favorite jam, jelly, or marmalade into the cavity before serving your Jelly Doughnut Muffins. Enjoy!