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Cinnamon & apple doughnut muffins

Several cinnamon & apple doughnut muffins

Cinnamon & apple doughnut muffins

Name: Cinnamon & apple doughnut muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 24
Cuisine: Jewish
Ingredients: 110g butter melted, plus extra for the tin; 70g caster sugar plus 30g for dusting; 110g plain flour sifted; ½ tsp bicarbonate of soda; 1 tsp cinnamon plus ½ tsp for dusting; 50ml natural yogurt; 1 medium free-range egg; 1 tsp vanilla extract; 60g smooth apple compote; 12 tsp blueberry jam

Victoria Prever

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Makes 24

Easy

Prep: 20 mins

Cook: 15 mins

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Make these muffin takes on doughnuts when you prefer to avoid the faff of deep-frying. Full of wintry flavours, they’re ideal for a festive afternoon tea

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

110g butter

melted, plus extra for the tin
70g caster sugar

plus 30g for dusting
110g plain flour

sifted
½ tsp bicarbonate of soda
1 tsp cinnamon

plus ½ tsp for dusting
50ml natural yogurt
1 medium free-range egg
1 tsp vanilla extract
60g smooth apple compote
12 tsp blueberry jam

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Nutrition: Per serving

kcal86
fat4g
saturates3g
carbs11g
sugars7g
fibre0.3g
protein1g
salt0.16g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Use melted butter to very lightly brush the wells of a 24-hole mini muffin tray.
step 2

Mix 70g caster sugar with the flour, bicarb and 1 tsp cinnamon in a large mixing bowl using a whisk to disperse any lumps.
step 3

Mix the yogurt, egg, vanilla and apple compote with 110g melted butter, then pour into the flour mixture. Gently fold until just incorporated with no lumps.
step 4

Spoon half the batter into the muffin tray using a small ice cream scoop, or two teaspoons. Top each muffin with ½ tsp jam, then the rest of the batter. Bake for 8-9 mins or until golden brown and slightly springy when pressed gently.
step 5

Put 30g of caster sugar and the remaining cinnamon in a large shallow bowl and mix to combine. When the muffins are ready, leave to cool for 5 mins in the tin, then gently ease them out using the end of a cutlery knife and roll each warm doughnut muffin in the cinnamon sugar. Leave to cool completely on a wire rack or serve warm. Will keep for up to three days in an airtight container.

Recipe from Good Food magazine, December 2024

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