Doughnut muffins

Doughnut muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(114 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Jan, 2012
Does anyone know how well they keep or are they freezable only 2 of us?
11th Jan, 2012
To make Gluten Free, use Gf Self Raising flour and 1 tsp GF baking powder.
10th Jan, 2012
Yum! These are really easy to make and taste delicious. I made one batch with Nutella and they were gone in a flash!
9th Jan, 2012
These were gorgeous. I have made 2 batches now, and everyone has said that they are nicer than real doughnuts! Mine were perfect after 15 mins in a fan oven. The only issue I had with my 2nd batch was that the jam sank all the way to the bottom of the muffin and some was lost when I removed them from the tin. Any ideas why?
8th Jan, 2012
I adore doughnuts and this recipe seemed to cut out some calories by baking rather than frying. Very easy to make, came out lovely and golden. I used blueberry jam so I suppose you could use any flavour you fancied. Much lighter than a muffin but not quite a doughnut taste but very moreish anyway! Will definitely be making these again!!
4th Jan, 2012
Delicious! Amazingly doughnut-like but alot less naughty:-) Only took 15mins in fan oven. Used raspberry jam with seeds in worked just fine. Will definitely make again!
1st Jan, 2012
Easy to make, I doubled the mixture and they only took 15mins but I have a fan oven! Look lovely!
30th Dec, 2011
Needed an extra 20 minutes than stated, the result was perfect, they disappeared in a flash should have made 2 batches, at least I will know for next time!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?