If you're never been to the Ovenly bakery in Greenpoint, Brooklyn, put it on your culinary bucket list and prepare for pastry nirvana. The award-winning duo of Erin Patinkin and Agatha Kulaga are unbeatable at the baking game, so we picked up a copy of their brand-new cookbook, very simply titled Ovenly.
When we were craving doughnuts but making muffins, we realized that the in-between was a cinnamon-sugar batter filled with our homemade blueberry jam. A doughnut, but a muffin, too!
- softened unsalted butter or nonstick cooking spray or 12 baking cups, for greasing or lining the muffin tin
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 large egg, at room temperature
- 3/4 cup whole milk
- 1/4 cup plus 2 tablespoons jam of your choice, for filling
- 1/4 cup (4 tablespoons) unsalted butter, for brushing
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350°F.
- Grease the wells of a 12-cup muffin tin with softened butter or nonstick cooking spray, or use baking cups.
- In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.
- In a large bowl, whisk together the sugar, canola oil and egg.
- Add the whole milk and whisk until smooth.
- Add the flour mixture to the egg mixture and stir with a spatula until just combined.
- Using a scoop or a spoon, fill each muffin tin well with 2 tablespoons of batter (you can eyeball it). Spoon 1 1/2 teaspoons jam onto the very center of the batter (it should not touch the sides of the muffin tin well), and then top with another 2 tablespoons of batter.
- Repeat until all the wells have been filled.
- Bake for 22 to 24 minutes, or until a toothpick inserted in the center of a few muffins comes out clean.
- Five minutes before the muffins are done baking, in a small saucepan over low heat or in a small, microwave-safe bowl in a microwave oven, melt the butter and set aside to cool.
- In a small bowl, combine the sugar and cinnamon. Set aside.
- Remove the muffins from the oven and let cool for 5 minutes.
- Dip the top of each warm muffin into the melted butter, and then lightly dip it into the cinnamon-sugar topping, coating each muffin evenly.
- Let cool and serve.
Find more muffin recipes on Food Republic: