Doughnut muffins

Doughnut muffins

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(93 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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10th Jul, 2018
"Probably the best muffin I have ever had, and the easiest to make. I think this is a brilliant mix of the two things that people love most, donuts and muffins. This is going to be a muffin sensation" Review written by my 10 yr old who loves making this recipe!
30th Jun, 2018
Lovely! Easy to make, and the sponge is light and delicious although it didn't rise as much as I'd hoped. Could that be because I used baking powder instead of bicarb?! I used blackberry jelly as I realised halfway through that was all I had, but it worked really well. No jam escape so far, either - my boyfriend is currently considering demolishing his third muffin! - but I did use paper cases.
17th Feb, 2018
These were delicious and genuinely smelled and tasted like fair ground doughnuts. Used value strawberry jam and it stayed in the middle fine but maybe its lighter as more jellylike than expensive jam.
2nd Jul, 2017
Lovely recipe- simple to make and results in a very moist sponge with the jammy centre. I did not have bicarbonate of soda so just used a tsp of baking soda. I used Greek yoghurt diluted with water and Tiptree seedless raspberry jam. I had no jam spillages or instances of jam sinking to the bottom though I did use paper muffin cases. I used a Hotpoint convection (fan) oven and it took about 25 minutes after turning the temperature up to 180C halfway through. This is an extremely versatile recipe. The muffins tasted good the next day- at room temperature or heated for a few seconds in the microwave (I preferred them at room temp). I am going to try freezing some to see if they defrost well.
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!
20th Feb, 2016
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.
20th Jun, 2015
I really love these muffins!
barb25's picture
4th May, 2015
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.
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
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 ;)


4th Feb, 2015
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?
10th Aug, 2014
Delicious, but how do you stop the jam from sinking to the bottom?
24th Feb, 2014
Would Elmlea single work instead of the natural yoghurt?
goodfoodteam's picture
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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