Preheat oven to 180C (350F) standard / 160C (320F) fan. Grease 8 holes of a muffin pan with butter – do this well or your duffins will stick to the pan! (*You can also use cupcake/muffin cases if you’d prefer this method. See notes for details)
Melt your butter in the microwave until smooth (I do 10 second increments and stir in between!), then set aside to cool.
In a large mixing bowl stir together all the dry ingredients (plain flour, sugar, baking powder, ground cinnamon [if using], and salt).
Once the butter has cooled whisk in all the wet ingredients (egg, milk, vanilla).
Make a well in the dry ingredients, and slowly pour in the wet ingredients, stirring as you go. Stir just enough for there to be no pockets of dry ingredients still – be careful to not overmix, as this causes a tougher duffin!
Spoon two thirds of the duffin mixture in to your prepared muffin pan, add a heaped teaspoon of jam to each duffin, then add the remainder of the mix on top, covering the jam. Bake for 22 minutes or until golden. To check the duffins are cooked – insert a cake skewer which should come out clean. If you gently press the top of one of the duffins it should be firm and spring back instantly.
Leave the duffins to cool for 2 minutes in the tin, then carefully remove and place on a cooling rack.
While the duffins are still warm add the sugar coating! – Add the cinnamon [if using],and sugar to a bowl and mix well to disperse the ingredients evenly. Melt the butter in the microwave (I do 10 second increments and stir in between!).
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