About a week after Sukkot ends there are bakeries in Israel that start selling sufganiyot even though there's about 2 months until the holiday of Chanukah begins. I have a firm rule that I don't have a sufganiya until the month of Kislev starts even when I walk by stores filled with trays of freshly fried treats I won't let myself have one until we are in the month of Chanukah.
Growing up sufganiyot were fluffy doughnuts filled with really sweet strawberry jam or rich caramel with a heavy coating of confectioners' sugar. Nowadays every bakery is trying to outdo the other one with a more over the top filling and crazy decorations.
I personally love the classic simple sufganiya with a dusting of powdered sugar so with Chanukah a little over a week away I thought why not take inspiration from this Chanukah treat for #muffinmonday to create muffganiyot!!
I made these with strawberry jelly, the classic filling for sufganiyot, but I'm sure it would work with your favorite sufganiya filling like caramel, chocolate spread, lotus, and halva cream. If you try it with any of those fillings let me know how they turn out!
This muffin is made from a simple vanilla batter and on the inside of each one there is a big dollop of strawberry jam just like a sufganiya. The most important step in this recipe is to dust each muffin with plenty of powdered sugar!
Muffganiyot
2 1/2 cups flour
1 Tbsp baking powder
3/4 tsp salt
1 cup milk of your choice
1/4 cup oil
2 eggs
2 tsp vanilla extract
1/2 cup sugar
1/4 cup strawberry jam
Confectioners' Sugar for dusting
Preheat your oven to 375°F/190°C
Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners.
In a large bowl mix together the flour, baking powder, and salt.
In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy.
The batter is quite thick, but don't worry you'll have a fluffy result.
Fill each muffin cup about halfway with 1 1/2 tablespoons of batter place a small dollop, about 1/2 tsp, of jelly in the center of each muffin cup then cover with the remaining batter.
Bake for 15-18 minutes.
Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack.
Right before serving dust the tops of the muffins with a heavy coating of confectioners' sugar.
Yield: 12 standard-size muffins
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