Doughnut muffins

Doughnut muffins

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(62 ratings)

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Cooking time

Prep: 20 mins Cook: 18 mins

Skill level

Easy

Servings

Makes 12

These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
229
protein
3g
carbs
29g
fat
11g
saturates
6g
fibre
1g
sugar
18g
salt
0.4g

Ingredients

  • 140g golden caster sugar, plus 200g extra for dusting
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 100ml natural yogurt
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 140g butter, melted, plus extra for greasing
  • 12 tsp seedless raspberry jam

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Method

  1. Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
  2. Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
  3. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

Recipe from Good Food magazine, January 2012

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Comments

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Balina's picture

Delicious little cakes, absolutely nothing to do with doughnuts though. Put them in cupcake cases and had no problems with the jam, used tiptree raspberry seedless which is a bit more solid and jelly like,maybe that's why it worked. Perfect with a cuppa, will make again, maybe experiment with flavours next time, chocolate or cinnamon and apple...

baraksch's picture

Similarly to other people I also had an issue with the jam sinking to the bottom making it very sticky. Also, the amount was barely enough for 9 doughnuts. In my opinion the dough was also a bit too sweet even before coating it with sugar.

owenbartley1's picture
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Excellent recipe

ilovejam's picture

I made these last week and they turned out perfectly. I halved the recipe to make six and served straight from the oven with custard. Delicious! Yes, they're not traditional doughnuts - I would describe them more as a sponge pudding filled with jam - but they are just as scrummy. If you don't fancy tackling the deep fried variety, gieve these a go!

sulbycossack's picture

Hey made these twice now with strawberry jam and melted chocolate. Like the tip re mixture as some of the jam seeps out the bottom but no leakage with the chocolate. Yep not really like doughnuts but taste great all the same. Worth the effort.......

Nico_cook's picture
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They are OK but they are not exactly what I am looking for... They are easy to make though and I'm sure they will be appreciated for an afternoon tea.

chrisbolt's picture

I give these 5 stars. I just made these and they're lovely. I used lightly greased muffin tin and I did get them all out ok but will use paper cases next time and only dust top with castor sugar, they were a bit too sweet completely covered in sugar. also make sure jam is completely encased.

galeboo's picture
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I've just read some of the comments about the jam sinking to the bottom and I think maybe that happens if your batter is too thin. Mine came out quite a thick consistency (so much so that I thought I might need to add some liquid to thin it out - which I didn't in the end) and they were perfect. And I added a good heaped teaspoon of jam to each. It took a little effort to get the batter to cover all the jam properly because it didn't flow over it, and I had to nudge it into place with a spoon. But soooo worth the effort.

galeboo's picture
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Excellent! These came out nice and moist. They do taste more like muffins than doughnuts, but I don't mind - they're absolutely delicious and my daughter scoffed the lot!

rionnagan's picture

Nice cakes, but to me they did not taste at all like doughnuts, not so sure I would try them again. A bit of a disappointment on the doughnut front

doctoremma's picture

Made this recipie for our second cake club. Delicious tasted just like jam doughnuts. No jam explosion thankfully made sure the jam was fully covered by cake mix so no jam sinkage or explosion. Used paper cases however. Sugar didn't stick to top as well as I was hoping. Will Definately make these again- perhaps I'll invest in a silicone muffin mould!

.Cerian.'s picture

A BITE OF DELIGHT....................SEPT MY JAM SUNK!!!
BEUTIFULL THOUGH!!!
TASTED LIKE PROPER DONUTS EVEN THOUGH THEY HADN'T BEEN THROUGH THE OILILLY, FATTY STUFF!!!!!!!!!!

qas5saq's picture

Delicious and moreish. However, I could really taste the bicarbonate of soda. Will try with self raising flour or use baking powder next time. Used Greek yoghurt and turned out fine. The jam did not sink, but I only used half a teaspoon in each muffin. I also used cupcake cases. I just sprinkled the tops with caster sugar. Definitely nothing like a doughnut, but very tasty nonetheless. Light and moist.

caz1979's picture

Delicious.. Quick and easy to make. I halved the recipe to make 6 and it scaled down just fine and used a lactose free yogurt. For added precaution I used paper muffin cases to cook and removed whilst warm just before dusting with sugar. Will definitely be making these again.

trace28za's picture

Delicious, I made 6 jumbo muffins. Used rolos (soft centered toffee chocolate cups) instead of jam. Did not sink and the goey toffee centre was great. Extremely easy to prepare. They took bout 21min in the oven.

fairley13's picture

I first made these about a year ago for a cake sale. Every since they have been a firm favourite at home, cake sales and at work. Love the idea of Nutella for a change or the lemon curd. Truly delicious and moreish!!

mina's picture

even though the jam sank, it tasted really good! my friends loved it alot!

klari.kov's picture

Delicious moist sponge, light and fluffy. Family loved them, next time I will have to make double amount. Didn't taste much like doughnuts for me, but who cares - they were delicious! =)

bubblelove's picture

I had a dilemma and had no natural yoghurt and none at the village shop and had to make my own soured milk, then I had lost my vanilla extract upon moving house and read I could use almond extract. Given the changes they were lovely and only one seeped out jam, I highly recommend muffin cases!
I made lemon curd, strawberry and raspberry jam ones and enjoyed by hubby and toddler!
So easy to make!

Nadia's picture

I made these with nutella as my children love it, they were absolutely delicious!! A very simple recipie with great results!!

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