Doughnut Muffins

 

There are a lot of doughnut muffin recipes floating about, and I have made them quite often in the past, but this recipe here today is probably the BEST one I have ever baked.  I kid you not.

  

  






I pulled this recipe out of an Easy Cook Magazine last year with the idea in mind to bake it one day, and I just got around to trying it today.  

I quickly found myself wondering why I had waited so long! 

 

  






The other recipes I have baked for doughnut muffins have had a tendency to be a bit on the dry side in all truth, and then you had to roll them in  butter before rolling them in cinnamon sugar.   

A tad bit faffy . . .  

  






Not only are these muffins incredibly moist and buttery . . .  but the day after you have baked them, they are still moist and buttery.   

There is no cinnamon in the recipe . . .  just a bit of freshly grated nutmeg in the batter.  

  






There is also no rolling in butter.  You just roll them around in a bowl of sugar while they are still quite warm and that's it.   Easy peasy.  If you wanted to you could also add a teaspoon of ground cinnamon to the sugar.  Delicious!

You can also very easily cut the recipe in half if you don't want to bake a whole dozen, and they freeze beautifully!  You could use any jam flavour you want in these, but I highly recommend using raspberry jam.  It's gorgeous! 

 

Yield: 12

Author: Marie Rayner

Doughnut Muffins

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

These muffins are very much like your favourite cake style doughnuts. Filled with jam. Delicious.

Ingredients

• 140g of caster sugar (3/4 cup)
• 200g plain flour (scant 1 1/2 cups)
• 1 tsp bicarbonate of soda (baking soda)
• pinch salt
• 100ml natural yoghurt (scant 1/2 cup)
• 2 large free range eggs, beaten
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla
• 140g melted butter (1/2 cup plus 2 TBS)
• raspberry jam
• extra caster sugar for rolling

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 12 hole muffin pan really well, or line with paper liners.
2. Sift the flour into a bowl along with the soda, salt and nutmeg. Whisk together the yogurt, vanilla and beaten eggs. Tip into the dry mixture along with the melted butter.
3. Mix together just to combine. Divide two thirds of the mixture between the muffin cups. Top each with 1 tsp raspberry jam in the centre. Cover with the remaining batter.
4. Bake for 16 to 18 minutes until risen, golden brown and the tops spring back when lightly touched. Leave to cool in the pan for five minutes before lifting out of the tin and rolling in some extra caster sugar to coat.
5. Allow to cool prior to eating.

Did you make this recipe?

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These are excellent muffins and go perfectly with a hot cuppa. Some other tasty muffins that you might enjoy are:

SPECIAL K BREAKFAST MUFFINS

These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend.  

Simple and filled with fibre. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 

ULTIMATE BUTTERMILK BRAN MUFFINS 

Buttermilk Bran Muffins. I think my favorite type of muffin of all the types of muffins you can get today are plain old fashioned Bran Muffins. There is nothing pretentious about them.  They are simple and they are delicious.   

This recipe I am sharing today for Buttermilk Bran Muffins is especially delicious, yielding a muffin that is super moist and delicious, with a well rounded bakery style top. You cannot go wrong with one of these!  

  





I really hope you will give these a go.  If you do, I think you will be quick to agree with me that these are the absolute BEST doughnut muffins ever!

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