Doughnut muffins

Doughnut muffins

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(67 ratings)

Prep: 20 mins Cook: 18 mins

Easy

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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Ingredients

  • 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 eggs, beaten
    Eggs

    Egg

    egg

    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

    Butter

    butt-err

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

  • 12 tsp seedless raspberry jam

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.

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Comments, questions and tips

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sarahleetes
5th Mar, 2016
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
20th Feb, 2016
5.05
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
20th Jun, 2015
5.05
I really love these muffins!
barb25's picture
barb25
4th May, 2015
3.8
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
16th Mar, 2015
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
8th Feb, 2015
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
4th Feb, 2015
5.05
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
10th Dec, 2014
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
1st Jun, 2014
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
27th May, 2014
5.05
Excellent recipe

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shirley1265
4th Feb, 2015
5.05
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
10th Aug, 2014
Delicious, but how do you stop the jam from sinking to the bottom?
OwenTheChef
24th Feb, 2014
Would Elmlea single work instead of the natural yoghurt?
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there, thanks for your question. We wouldn't suggest using cream as a substitute in this case - sorry.
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