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

Show comments
millere3's picture

Really easy to make and so light and fluffy. I spoiled them by putting in too much bicarbonate of soda.....but will definately try again.i like the Nutella filling idea.

rmew100's picture
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These little muffins/doughnuts are delicious! I have made them twice now and both times they have been very well received. The second time round I tried putting in a teaspoon full of custard (ready made) instead of jam in half of the batch to see what they would taste like. The custard muffins tasted very nice but the custard simply blended in to the mixture so didn't really have the same impact as the jam ones. I did think that next time I might try a ready made apple filling or perhaps chocolate spread. Seeing as it's been raised a couple of times: mine took exactly 15 mins in our oven (non fan) and we found they tasted absolutely fine the day after baking, although definitely nicer on the day.

kat879's picture
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Seriously, these are incredibly good. Serve them warm with hot custard, and they are amazing.

lyndsayp's picture
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Lovely recipe, so quick and easy and were eaten really quickly. They lasted 3 days in a tin before we ate them all between 2 of us! They had the flavour of doughnuts if not the exact texture, but pretty close.

rosalindgibson's picture

Would rate this with 10 stars if I could! Soooo good!

gillybee82's picture
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one word ---- LUSH!!!!! All the flavour of a doughnut without deep frying. I have a wheat intolerance so might try the gluten-free flour so I don't end up bloated after having one muffin.

Cosmicpicnic's picture
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These are so lovely! Definitely better warm but still lovely cold. Yum, will definitely be making these again.

babaganoush's picture
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My son has just tried one and reckons they're better than actual doughnuts; and so easy!

khud123's picture
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Love this recipe, my friends and family were very impressed. Pretty easy and relativley healthy. Worth making!

jylbgfr's picture

The kids were thrilled tasting them

last edited: 15:21, 27th Jun, 2013
ffione's picture
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These were incredibly easy and unbelievably yummy when fresh out of the oven.

hatspatz's picture
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These are fab ! Definitely worth a try.

nicvasaya's picture
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excellent recipe easy and very enjoyable cooked them with my daughter she wants me to add custard next time ? fingers crossed for that

Li-May's picture
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wonderful & simple.

hollymarie's picture
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Love this recipe - although I didn't have a tin that I trusted to be non-stick enough so I used paper cases. I'm glad I did, as several of the muffins had 'jam explosions' out of the sides where I hadn't quite managed to put the jam in the middle. Really enjoyed them though - they had a lovely flavour and texture and I just rolled the tops in sugar. Delicious!

kiplingleeann's picture
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What can I say 'WOW' these are fantastic made them today after trying a friends batch

sarahcroppier's picture
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Been looking forward to making these for ages, took everyone's comments into consideration but my jam still fell out of the bottom! I think I may have left them in a few minutes too long as well.. I agree with other comments on here, the most delicious light sponge I have tasted! Will definitely be trying again, hopefully with better results.

harleynoa's picture

tried this recipe in double amount ...perfect.. will surely do them again ...make sure you cover all the jam slowly .. didn't have any leakages of it

tashytutu's picture
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My jam also sunk to the bottom. I thought it was because I added a little bit of milk to thin the Greek yoghurt I used? But it seems to have happened to a few people.

tashytutu's picture
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My jam also sunk to the bottom. I thought it was because I added a little bit of milk to thin the Greek yoghurt I used? But it seems to have happened to a few people.

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