A New Haunakah Food – Sufganiyot Muffins

by moderndomestic on December 2, 2010

Sufganiyot muffins, filled with homemade mixed berry preserves.

Haunakah started Wednesday, which means it’s time to dust off your favorite Haunakah recipes. Because Haunakah celebrates the miracle of the oil, the holiday usually features fried foods – latkes, fried potato pancakes, are the food of choice in the United States, and sufganiyot, fried jelly doughnuts, are the popular treat in Israel.

Being a baker, I naturally gravitate to making sufganiyot – and, in fact, I did make them last year. But I’m not much of a deep fryer. I don’t have a fryer myself, and my attempts at frying the doughnuts in my four quart pot didn’t turn out so well – they were overcooked on the outside and barely cooked through.

This year, I spared myself the pain, and made sufganiyot muffins instead.

Doughnut muffins have been all the rage on the Internet for years, and now that I’ve made them, I understand why – they’re delicious. You take a bready, moist dough, flavor it with nutmeg, and bake it in muffins tins. Then, you brush the muffins with butter (or, in my case, dipped them in butter), and coat them in cinnamon sugar. Finally, fill them with the jam or preserve of your choice. I used a mixer berry jam that I made from all the fruit hogging precious space in my freezer – it was a tart, refreshing contrast to the sweet, buttery muffin.

Yes, these muffins aren’t fried in oil – they’re coated in butter – but there’s oil in the batter, and that’s enough for me. Now that I’ve tried sufganiyot muffins, I don’t think I’ll ever be tempted to fry mine again.

I really like them when they're warm, and the coating comes off on your fingers.

Sufganiyot Muffins
Makes 12 muffins
Adapted from King Arthur Flour

For the muffins:
¼ cup (4 oz) butter
¼ cup (4 fl oz) canola oil
½ cup (3.5 oz) sugar
⅓ cup (2.8 oz) dark brown sugar
2 large eggs
1 tsp vanilla extract
1 ½ tsp baking powder
¼ tsp baking powder
1 tsp salt
1 tsp nutmeg
2 ⅔ cups (13.33 oz) AP flour
1 cup (8 fl oz) buttermilk

For the topping and filling:
2 oz butter, melted
½ cup sugar
2 tsp cinnamon
¼ cup (2 fl oz) jam or preserves (of your choice)

Preheat oven to 350 degrees.

In the bowl of a mixer fitted with a paddle attachment, cream the butter, oil, sugar, and dark brown sugar. Add the eggs, one at a time, mixing until combined. Add the vanilla extract and mix until incorporated.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

Add the dry ingredients, alternating with the buttermilk, in three additions (ending with the dry). Scoop or pipe the batter into well-greased muffin tins – each tin should be about ⅔ full.

Bake for 20 minutes, rotating 180 degrees halfway through, until lightly browned. Let cool in the pans until cool enough to handle – then remove. (If you have trouble removing the muffins from the tins, run a knife or offset around the edge to loosen. Or, turn the pan over and rap on the counter to pop them out).

To finish muffins:

Mix together the cinnamon and sugar. Lightly brush the muffins with the melted butter (or dip in the melted butter), and roll in the cinnamon sugar. Fill a piping bag with jam and fit with a medium round tip. Plunge the tip into the center of the muffin and fill with jam. Repeat with remaining muffins.

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{ 8 comments… read them below or add one }

Rachel December 2, 2010 at 11:25 pm

What a fantastic idea! I will have to try these!


Olga @ MangoTomato December 3, 2010 at 2:17 pm

it’s official. you are more Jewish than I am! Those look flipping amazing.


Lis December 3, 2010 at 8:32 pm

Oh my! Your tweet on these made it impossible to not head directly to this page and find out how I can have one for myself. I’ve just put these on the list to try soon. Thank you!


Jenny December 6, 2010 at 8:45 am

This is pretty creative! I’ll have to send the recipe to my mom. After all, there are still 3 nights left!


JB January 25, 2011 at 1:34 am

These look delicious! I wondered about the yield, because I noticed that the King Arthur website says the same ingredients makes 12 muffins, and this one says 24. I wanted to make them for a preschool class, and need 24 – did you use a regular muffin tin, or a mini? Thank you for any advice!


moderndomestic January 25, 2011 at 2:58 pm

Hey JB,

You know I think the yield is a typo – it should be 12. I’ll update. Thank you! Hope they come out well.


Kay August 3, 2011 at 7:59 pm

Hi. These look absolutely incredible, especially compared to the hassle of making doughnuts, but I was wondering if there’s anything I could substitute for the nutmeg. I’m allergic to nutmeg, and even coming into contact with it can cause a nasty reaction. I really would love to attempt making these, but I don’t want to waste the dough if it’s overly important/impossible to substitute.


moderndomestic August 4, 2011 at 8:41 am

Nutmeg is just a flavoring, so you can totally leave it out. Won’t affect the final doughnuts at all. Good luck.


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