Doughnut muffins

Doughnut muffins

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(67 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 eggs, 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, questions and tips

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23rd Apr, 2014
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!
5th Apr, 2014
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.......
23rd Mar, 2014
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.
20th Mar, 2014
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.
20th Feb, 2014
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.
20th Feb, 2014
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!
10th Feb, 2014
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
8th Feb, 2014
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
4th Dec, 2013
3rd Dec, 2013
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.


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