Doughnut muffins

Doughnut muffins

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(66 ratings)

Prep: 20 mins Cook: 18 mins


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: per serving

  • kcal229
  • fat11g
  • saturates6g
  • carbs29g
  • sugars18g
  • fibre1g
  • protein3g
  • salt0.4g
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  • 140g golden caster sugar, plus 200g extra for dusting
  • 200g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100ml natural yogurt
  • 2 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 140g butter, melted, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 tsp seedless raspberry jam


  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.

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Comments (108)

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!!

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

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

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

lyndsayp's picture

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

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

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

babaganoush's picture

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

khud123's picture

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

These were incredibly easy and unbelievably yummy when fresh out of the oven.

hatspatz's picture

These are fab ! Definitely worth a try.

nicvasaya's picture

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


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