Doughnut muffins

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)

sarahleetes's picture

I agree with other comments they DO NOT taste anything like doughnuts, but they were a great muffin mix! I made mine dairy free by using soya yoghurt and soya spread and they tasted a treat with icing sugar on top! The jam did sink to the bottom though (used strawberry as my kids don't like raspberry)! Yummy muffins that I will make again!

iamkp's picture

I doubled the quantity and used an extra egg (5 in total) and they rose well. The problem was the jam, it all fell out of the bottom even though it was very thick (I used St. Dalfour). This made 14 but would definitely try the Nutella idea next time and maybe put them in cases. Also found them to be not very sweet.

Vstewart23's picture

I really love these muffins!

barb25's picture

I agree with the comments here about these not being like doughnuts, they are definitely more of a muffin (could even pass for a cupcake/fairy cake). I made half with nutella and half with jam, took them into work and everyone loved them. I didn't have a problem with the jam sinking, maybe it depends on the type of jam, I used Tesco hedgerow conserve as that is what I happened to have in. I only got ten muffins out of the mixture but next time I make these I will probably only make 8 as even the ten I made were a bit flat. I didn't use caster sugar to roll them in I just sieved a bit of icing sugar over them, if I didn't have icing sugar in I am sure I would not need 200g of caster sugar to roll them in.

owenreed's picture

my jam sank a little but no seepage. Substituded vanilla yoghurt for an easier bake, suGar doesnt stick too well but a good little cake

jurateg's picture

I had problems with jam sinking before. I made them again last night and added a bit more flour to the dough and also tossed jam pieces in flour before putting into the dough and jam didn't sink! Although muffins were a bit drier than usual. Next time I'll try not adding extra flour into the dough. Anyway lovely recipe even if jam sinks ;)

shirley1265's picture

Just love these. Never had any problem with sinking jam or nutella and they are a favourite with all my family and friends. If there are any left the day after (Highly unlikely) a few seconds in microwave makes them like just out of oven again

Balina's picture

Delicious little cakes, absolutely nothing to do with doughnuts though. Put them in cupcake cases and had no problems with the jam, used tiptree raspberry seedless which is a bit more solid and jelly like,maybe that's why it worked. Perfect with a cuppa, will make again, maybe experiment with flavours next time, chocolate or cinnamon and apple...

baraksch's picture

Similarly to other people I also had an issue with the jam sinking to the bottom making it very sticky. Also, the amount was barely enough for 9 doughnuts. In my opinion the dough was also a bit too sweet even before coating it with sugar.

owenbartley1's picture

Excellent recipe

ilovejam's picture

I made these last week and they turned out perfectly. I halved the recipe to make six and served straight from the oven with custard. Delicious! Yes, they're not traditional doughnuts - I would describe them more as a sponge pudding filled with jam - but they are just as scrummy. If you don't fancy tackling the deep fried variety, gieve these a go!

sulbycossack's picture

Hey made these twice now with strawberry jam and melted chocolate. Like the tip re mixture as some of the jam seeps out the bottom but no leakage with the chocolate. Yep not really like doughnuts but taste great all the same. Worth the effort.......

Nico_cook's picture

They are OK but they are not exactly what I am looking for... They are easy to make though and I'm sure they will be appreciated for an afternoon tea.

chrisbolt's picture

I give these 5 stars. I just made these and they're lovely. I used lightly greased muffin tin and I did get them all out ok but will use paper cases next time and only dust top with castor sugar, they were a bit too sweet completely covered in sugar. also make sure jam is completely encased.

galeboo's picture

I've just read some of the comments about the jam sinking to the bottom and I think maybe that happens if your batter is too thin. Mine came out quite a thick consistency (so much so that I thought I might need to add some liquid to thin it out - which I didn't in the end) and they were perfect. And I added a good heaped teaspoon of jam to each. It took a little effort to get the batter to cover all the jam properly because it didn't flow over it, and I had to nudge it into place with a spoon. But soooo worth the effort.

galeboo's picture

Excellent! These came out nice and moist. They do taste more like muffins than doughnuts, but I don't mind - they're absolutely delicious and my daughter scoffed the lot!

rionnagan's picture

Nice cakes, but to me they did not taste at all like doughnuts, not so sure I would try them again. A bit of a disappointment on the doughnut front

doctoremma's picture

Made this recipie for our second cake club. Delicious tasted just like jam doughnuts. No jam explosion thankfully made sure the jam was fully covered by cake mix so no jam sinkage or explosion. Used paper cases however. Sugar didn't stick to top as well as I was hoping. Will Definately make these again- perhaps I'll invest in a silicone muffin mould!

CBiancaL's picture

A BITE OF DELIGHT....................SEPT MY JAM SUNK!!!

qas5saq's picture

Delicious and moreish. However, I could really taste the bicarbonate of soda. Will try with self raising flour or use baking powder next time. Used Greek yoghurt and turned out fine. The jam did not sink, but I only used half a teaspoon in each muffin. I also used cupcake cases. I just sprinkled the tops with caster sugar. Definitely nothing like a doughnut, but very tasty nonetheless. Light and moist.


Questions (4)

shirley1265's picture

if I want to make these bite size for a BBQ treat for large party and make them in mini muffin tray, how long would you recommend in oven?

myttentwitten's picture

Delicious, but how do you stop the jam from sinking to the bottom?

OwenTheChef's picture

Would Elmlea single work instead of the natural yoghurt?

goodfoodteam's picture

Hi there, thanks for your question. We wouldn't suggest using cream as a substitute in this case - sorry.

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