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)

claireym99's picture

A great recipe although I had the same problem with jam sinking! Looking forward to varying the fillings. With regards to covering with sugar; take them out of the tin and the bottom will be "sweaty". It's the underside that the sugar will stick to and not the top. Any ideas how to stop jam sinking?

sarahcamila's picture

Delicious, taste just like the real thing! I have made them with lemon curd and vanilla custard too and all came out tasty!

kaonashi_spirit's picture

Tried it with lemon curd and was really nice. Though like a lot of the others, the filling sank to the bottom (only in some) even though I put the lemon curd very near the top. My boyfriend thought it was amazing. Can taste the bicarbonate soda but a really moist doughnut muffin.

andiet's picture

Made these tonight but halved the recipe just in case they were a disaster. What can I say, yummy!! Definitely on my "make again" list.

missjingles's picture

Thes are lovely, and so soft, definately be making these again.
Although i left it too late to cover with sugar, and so it rolled of just about.

clarav1's picture

First time they were fantastic and second time the jam leaked through and they were like jam flavoured muffins - think this is a hit or miss recipe, but when you get it right it is a winner.

sookiepie's picture

Very light and tasty and easy to make. I will definitely be doing these again!

jackiecobb's picture

Mmmm lovely. Im not a doughnut fan really but the rest of my family are. I loved them. Very light a fluffy and not too 'doughnutty'. I could eat far too many!! lol

amys_eye's picture

Brilliant recipe, delicious result, though must make sure to put two good spoonfuls of mixture in the tin before adding the dollop of jam, otherwise the jam drops out through the bottom whilst cooking!

rachel8084's picture

Made these today, wow they are soooo yummy! The outside is really crisp and the inside light and fluffy.
They tasted so good I can forgive the fact that I only got 10 out of the mix and my jam went straight to the bottom. (inspite of only just covering the jam with mixture)
I will definitely make these again and try lots of other fillings.

jodlepodle's picture

If it helps, I actually weighed mine out, 20g of mix, just under a teaspoon of jam, then 17-20g of mix on top covering the jam. Didn't have any jam sinking or leaking but you could just see it through the top! You could do slightly more mix at the base....

jodlepodle's picture

Absolutely divine! 15sec on full in microwave to warm through. Nutella ones next.....

Frantic Flapjack's picture

These tasted really good but didn't look too great. I think the tin I used was too small and so they were overfilled and spilled over the top so I ended up with "muffin top"! The jam also fell out of the bottom but I managed to push it back in! All in all, a bit of a failure but they still got eaten up.

chrischambers's picture

First attempt at muffins, tasted great. Only problem I had could not get sugar to to stick.

karenhinks's picture

Absolutely superb muffins! Made them today and my family demolished them. I followed the recipe but made 9 muffins as I wanted to make sure my jam did not sink. So I put plenty of mixture in my cases before adding the jam.
Will definitely make these again but as someone else commented will try putting custard in rather than jam. Sounds gorgeous!!

ven_den's picture

This is one o the best muffin recipes by far!
My family and friends loved it. Followed the recipe to the letter, except I was a bit heavy handed with the Raspberry Jam...I will use much less next time

Besides that....yummy.

garjacalan's picture

These are so quick to put together and in my fan oven were cooked perfectly in 15 minutes. The best sponge recipe ever and lovely and light. Next time I will put custard in some of them!

webbyk's picture

Everyone loved these. Looked and smelled like doughnuts! Will be making these again

chrisgalea's picture

I used nutella instead of jam since my kids are big nutella fans. They really liked them

cynthiaaa's picture

It was incredibly easy to make and the muffins came out fluffy and delicious! :) I didn't have any problem with the jam sinking to the bottom..


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