Doughnut muffins
Chef DefneKitchen Studio chef · October 17, 2026Baked rather than fried, these jam-filled muffins get rolled in sugar for a doughnut feel; eat them fresh from the oven.
Calories are an AI estimate, for information only.
Ingredients · 8
12 servingsTap what you already have; add the rest to your list in the app with one tap.
- Golden caster sugar (plus 200 g for rolling)140 g
- Plain flour200 g
- Bicarbonate of soda1 tsp
- Natural yogurt100 ml
- Large eggsBeaten2
- Vanilla extract1 tsp
- Butter (extra for greasing)Melted140 g
- Seedless raspberry jam12 tsp
Method · 3 steps
- 1
Heat the oven to 190°C (170°C fan) and lightly butter a muffin tin with 12 holes (a silicone one works too). Stir 140 g of the sugar, the flour and bicarbonate of soda together in a bowl. Beat the yogurt, eggs and vanilla in a jug, then pour it into the dry mix along with the melted butter and fold in quickly with a metal spoon.
- 2
Spoon two-thirds of the batter into the holes. Drop 1 tsp jam into the middle of each, then top with the remaining batter. Bake for 16-18 mins or until they have risen, turned golden and feel springy.
- 3
Let the muffins cool in the tin for 5 mins, lift them out and roll in the extra sugar.
