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)

Li-May's picture

wonderful & simple.

hollymarie's picture

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

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

sarahcroppier's picture

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

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

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.

monikajancewicz's picture

I went to visit my friend one day and she made these muffins in just 5 min!!! And we had our coffee treat in just 20 min...Love it so much but I would recommend to put little bit less jam inside so it will not sunk to the bottom. I made one with Chocolate for my son and friends and they love it – amazing.

mrsraggle's picture

I was quite disappointed by these. The jam sank to the bottom and then fell out of each muffin before eating, and they didn't taste like a doughnut at all - they're basically just a plain cupcake rolled in sugar. Shame really.

hollymarie's picture

Really lovely recipe - they come out so light and fluffy! I used paper liners in the muffin tin (I didn't trust my tin's non-stickability) and they were still lovely. Was really glad for the liners because some of my jam had exploded out of the sides! Just meant the jam didn't end up welded to my tin :) and then just rolled the tops in sugar as directed, still lovely.

Great for people who want a lighter alternative to donuts!

jolo146's picture

so easy and absolutely yummy.

miss_brightside's picture

Easy, delicious and very doughnut-y! I also had the problem of the jam sinking to the bottom and falling out, despite being careful with filling the muffin holes to 2/3 or more first - however this did not stop my friends and I from clearing the lot! Also I agree with other users that far less sugar was required to roll the muffins in. Will definitely make these again.

tanyac032002's picture

Just made these for the boys who are watching Euro football and they said they were amazing.....better than normal doughnuts!! :) Will definitely make again!

nester's picture

absolutely glorius!! had guests for lunch and we all LOVED this :)

rachelchamberlain14's picture

Really really easy to make! Make sure you put plenty of mixture in the tray before rasberry otherwise it seaps through hehe my bad! but still absolutely delicious...the sugar coating makes them taste more like a doughnut than a muffin but i definately didnt use the whole 200g only a little covering will be making again with some nutella in the middle

jessiemay's picture

Amazing! Utterly better than your traditional doughnuts. A tad naughty, but who cares when they taste that good!

sweetcaroline's picture


busybee04's picture

These are amazing have made with all different types of jam. I don't bother rolling in sugar - it does not need.
Will make over and over again.

sarahjelley's picture

Definite hit with adults & kids. Made half jam half nutella. Most of them disappeared within minutes of coming out of the oven!
Have made several times with golden castor sugar & normal, must admit we all preferred the normal.


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