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

Frantic Flapjack's picture
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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
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First attempt at muffins, tasted great. Only problem I had could not get sugar to to stick.

karenhinks's picture
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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
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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
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Everyone loved these. Looked and smelled like doughnuts! Will be making these again

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

cynthiaaa's picture
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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..

pottermiss's picture
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Very nice indeed. I did however have the same problem as a few others, in that the jam sank to the bottom. I made 12 just like the recipe said and I definitely put at least 2/3 mixture in first?? Could it be the brand of jam? I used the tiptree seedless raspberry which is more like jelly in consistency (but heavier) then actual jam...
P.s still polished them off in record breaking time ;)

flirtinflight's picture
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I'm going to have another go as the jam sunk to the bottom of mine. But the sponge did taste surprisingly like a doughnut. Very nice.

heidi79's picture
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So yummy & so easy to make, guessing there'll be none left by the end of the day!!

isapple's picture
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Good! I was dubious especially as I didn't have any bicarb so risked a replacement with 2tsp baking powder. Worked out fine and they were surprisingly doughnut-y. I agree they took a little longer in the oven than stated. Would make these again

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