Doughnut muffins

Doughnut muffins

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(68 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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5th Feb, 2013
excellent recipe easy and very enjoyable cooked them with my daughter she wants me to add custard next time ? fingers crossed for that
19th Jan, 2013
wonderful & simple.
29th Nov, 2012
Love this recipe - although I didn't have a tin that I trusted to be non-stick enough so I used paper cases. I'm glad I did, as several of the muffins had 'jam explosions' out of the sides where I hadn't quite managed to put the jam in the middle. Really enjoyed them though - they had a lovely flavour and texture and I just rolled the tops in sugar. Delicious!
11th Nov, 2012
What can I say 'WOW' these are fantastic made them today after trying a friends batch
27th Oct, 2012
Been looking forward to making these for ages, took everyone's comments into consideration but my jam still fell out of the bottom! I think I may have left them in a few minutes too long as well.. I agree with other comments on here, the most delicious light sponge I have tasted! Will definitely be trying again, hopefully with better results.
27th Oct, 2012
tried this recipe in double amount ...perfect.. will surely do them again ...make sure you cover all the jam slowly .. didn't have any leakages of it
1st Oct, 2012
My jam also sunk to the bottom. I thought it was because I added a little bit of milk to thin the Greek yoghurt I used? But it seems to have happened to a few people.
1st Oct, 2012
My jam also sunk to the bottom. I thought it was because I added a little bit of milk to thin the Greek yoghurt I used? But it seems to have happened to a few people.
24th Sep, 2012
I went to visit my friend one day and she made these muffins in just 5 min!!! And we had our coffee treat in just 20 min...Love it so much but I would recommend to put little bit less jam inside so it will not sunk to the bottom. I made one with Chocolate for my son and friends and they love it – amazing.
7th Sep, 2012
I was quite disappointed by these. The jam sank to the bottom and then fell out of each muffin before eating, and they didn't taste like a doughnut at all - they're basically just a plain cupcake rolled in sugar. Shame really.


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