Well after a month long hiatus, it’s once again time for the much anticipated Secret Recipe Club reveal! I love this group because it allows me to bake the things I drool over when looking at every one else’s blogs! First, a word of gratitude to Amanda, from Amanda’s Cookin’ for creating and organizing this amazing group. It really is a wonderful concept! And another thank you to Angie of Big Bear’s Wife, who is the fabulous leader of my group! And as my great luck would have it, I also had the pleasure of being assigned to Angie’s blog this month! And what a treat this was! She has a variety of scrumptious recipes from appetizers to main dishes and everything in between! But as you may have guessed….I went for a little something sweet! I made a couple of changes, based on necessity. So come take a closer look…..
…..how’s this for a closer peek?
I swapped out a few ingredients to accommodate my pantry and fridge. Can you believe I ran out of cinnamon? I had some Vietnamese cinnamon, but wasn’t sure if I wanted that underlying heat here. So I used apple pie spice in place of it. I also used buttermilk in place of regular milk, because I had purchased buttermilk for the Chocolate Whoopie Pies, and wanted to use it up. I added the only regular cinnamon I had left, which was about 1/8 of a teaspoon, to the rolling sugar. And despite the fact that these are rolled in sugar, they are not overly sweet. So for an extra pop of flavor and color, I piped a bit of strawberry jam into these. And they were phenomenal! A perfect sweet bite!
The original recipe may be found at Big Bear’s Wife. But my substitutions for 2 dozen mini muffins are as follows:
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp apple pie spice
3/4 cup buttermilk
3/4 cup sugar
1/3 cup vegetable oil
1 large egg
1 stick melted butter
1/3 cup sugar for rolling
1/2 cup strawberry jam
Preheat your oven to 350°F. Spray 2 mini muffin tins with cooking spray.
Combine the flour, baking powder, salt, and apple pie spice in a bowl and set aside. In the bowl of your electric mixer, beat together the egg and 3/4 cup sugar. Add the flour mixture and combine. Add the buttermilk and vegetable oil. Mix until combined. Pour the batter into the muffin tins, filling them to the top. Bake for 18-22 minutes.
The original recipe calls for you to remove the muffins from the pan immediately. It was necessary for me to take a mini rubber spatula to help get them out of the pan. And I did allow them to cool a bit because they began to break a bit when they were hot.
Melt the stick of butter in the microwave for 30 seconds. Using a pastry brush, lightly brush the tops and sides of the muffin and then roll into the sugar. Set on a wire rack. When the sugar is dry and the muffin is slightly cooled, poke a hole in the center of each muffin using a drinking straw. Put the jam into a pastry bag fitted with a small, circular tip. Pipe the jam into the center of each muffin.
Thanks again to Angie from Big Bear’s Wife for sharing this awesome recipe! I hope everyone enjoys them as much as I did! And check out what everyone else made as well!
Great choice for SRC, these look gorgeous! So glad to be in Group C with you!
These are awesome Anne! My favorite donuts growing up were always the cinnamon/sugar ones!
These look GREAT…I really need to buy a mini muffin tin. I do much more cooking than baking…so I only have the basics like cake pans, pie pans, etc. Love cinnamon, so I’m sure I would adore these lovely little bites!
These look delicious! What a fantastic idea to add the jam!
Looks great Anne!
Your pictures are beautiful! These look like the perfect accompaniment to my morning coffee…YUM!
Those muffins look awesome! I love the cute little jam centers in them. Mini muffins are just so darned fun!!
I saw these on Amanda’s blog! I have them bookmarked and I can’t wait to make them. Great choice!
Oh my goodness, crazy delicious looking! Definitely need to be making these asap!
what a great pick for SRC! These are so beautiful. I adore classic sugar donuts!
Ahhhhh! I have wanted to make these forever! Such a clever idea! These look fab! I will have to figure out a way to make them gluten-free for my sister!
oooo I love what you did with the strawberry jam! I’m so glad you liked these
I don’t know that I needed a short cut to jelly filled donut heaven, but i am glad to have found it! these looks so good!
OMG – these look and sounds simply divine! A must make in the near future. Glad to be in SRC with you and in group C together.
Oh my gosh – amazing looking!!!
I have tasted these addictive gems before, not easy to forget that great flavor-yum! I like the little jelly addition though, definitely will try it next go round. Your picture is so tempting, it has all the tell tale signs of a winner!
These look incredible, and they sound even better. Great recipe!
Your photos are amazing! Great choice and Angie has some marvelous recipes on her site!
they look divine! that group sounds really a great idea and I must say that my mouth is watering after seeing all those delicious meals/desserts and everything they made by the way I can’t believe that you didn’t had cinnamon haha but I’m glad that you solved that problem
What gorgeous muffins–that close-up is stunning. These would be very popular in my house!
These look light and fluffy and cute. I think the dollop of jam actually winked at me! Gorgeous pictures dear.
Anne.. these look so good!! Strawberry jelly filled donuts are my favorite and you turning them into a muffin is fantastic. I really enjoy Angie’s blog Big Bear’s Wife. You got a great recipe to share here.
Have a great week! ~ Ramona
Donuts and muffins in one delicious treat! I love these, Anne! Excellent SRC pick!
Oooh, that IS an awesome recipe…and terrific photos! YUM!
Oh, gosh, what fabulous muffins!!! And how fun that you got Angie’s blog
So fun being in Group C with you, my friend~
Love these cute petite muffins. Can’t wait to try them!
To make these muffins sugar-donut coated is a tasty idea!
Donut/muffin all in one, spectacular! I like the addition of the jam, gives it beautiful color.
You are really speaking my language today!!
They look delish..
Totally adorable and delicious looking, yum!
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
I hate when I run out of cinnamon! (which is an inevitability given that I consume it EVERY day). I love how you’ve fashioned muffins into donuts here (or vice versa) – so fun and that second photo Anne… simply gorgeous! The little dollop of strawberry jam on top is so delicate and well placed; what an artist you are.
I love the idea of little bits of jam in these! How awesome does that sound? Great recipe choice for SRC.
That close up shot makes these muffins look extremely light and fluffy! Beautiful picture! It looks like you took a great recipe and made it fabulous! Love the substitution with buttermilk and the pokey hole of jam was perfect! You should call these jelly-filled sugar donut muffins.
Sugar donut muffins are a personal favorite. I love whipping up a batch every now and then. Yours look lovely
Oh my goodness gracious Anne, these look incredible! What a wonderful recipe. Thanks for sharing. You have a great blog and I’m happy to have found you!
Those look so yummy! oh my goodness! I must try them!
Hey thanks everyone for all of your awesome comments! I appreciate them all so much! And I just love seeing what everyone else had made! : )