I did substitute sugar-free strawberry preserves and they seemd to work quite well. Strawberry is probably one of my favorite flavors, but I may have to play around with it a little bit if I make them again in the future because flavors like apple would definately go well with the cinnamon topping! Enjoy!
Jammy Doughnut Muffins
2 c. all-purpose flour (275 gm)
3 tsp. baking powder
pinch of salt (I left out since I used salted butter)
1/2 c. castor sugar (100 gm) (I just used granulated sugar that I had on hand)
200 mL of milk
75 gm (3oz) unsalted butter, melted and cooled
1 tsp. vanilla
12 tsp. strawberry or raspberry jam (I used sugar-free preserves)
100 gm (4oz) unsalted butter
3/4 c. granulated sugar
1/2 tsp. ground cinnamon (optional)
Preheat the oven to 375 degrees. Line a muffin pan with paper liners.
Sift the flour, baking powder, and salt into a large mixing bowl (I didn’t sift it!), and stir through the sugar. In a large bowl, lightly beat the eggs, then add milk, cooled butter, and vanilla; beat together. Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not over mix; lumps are fine).
Spoon half the mixture into the bottom of each muffin liner. Top each with a teaspoon of jam and cover with the remaining muffin mixture making sure that the batter completely encircles the jam. Bake in the preheated oven for 15-20 minutes or until golden and firm to the touch.
To make the topping, melt butter in a saucepan over low heat. Mix the remaining sugar and cinnamon and spread in a shallow bowl or dish. When muffins are done baking, leave in the pan for 5 minutes. Remove and dip the tops of the muffins in the butter and then in cinnamon-sugar mixture. Serve warm or cool.