It's been a while since I participated in the wonderful Sweet and Simple Bakes monthly challenge. I always start off with good intentions but then before I know it, it's the first of the month and I've gone and forgotten all about it. This month I was determined to make the deadline, I was going to join in, I had to! And how better to adhere to a looming deadline? Make it well in advance of course! I only wish I lived by these rules while at uni.
When I saw what was on the menu for this month, well I couldn't help but bake them super early! So early in fact, I had them baked and eaten on the 2nd of August, check my bad self out. Jammy doughnut muffins, how could you resist such a thing? I had the majority eaten before they even had time to cool. I made these muffins with my homemade Strawberry and Gooseberry jam for even more of a home made feel.
Jammy Doughnut Muffins
For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.