Jam Doughnut Muffins

Jam Doughnut Muffins

By November 16, 2016

These little buns are filled with raspberry jam and rolled in Sugar and Crumbs Lemon Drizzle Icing Sugar, and we think they’re the perfect cross between a light, fluffy muffin and a crisp sugary doughnut. You could also experiment with fillings and flavours – try cherry jam and a coating of Sugar and Crumbs Black Cherry Icing Sugar for a tasty twist.

  • Prep Time : 15 minutes
  • Cook Time : 20 minutes
  • Yield : 10


  1. Preheat the oven to 190°C (180°C fan). To make the batter for the muffins, beat together the milk, oil, egg and vanilla extract. Then add the flour and caster sugar and whisk again – just for a minute or two. You should never over-beat a muffin mixture or the end result will be chewy, so just get rid of the big lumps and don’t worry about little ones.
  1. Next, thoroughly grease a 12 hole bun tin with butter or margarine. Half-fill ten of the holes with the batter, and then carefully add a small teaspoonful of jam (about the size of a penny) to the middle of each – don’t be tempted to add too much.
  1. Finally, top off each one with another spoonful of batter, making sure it completely covers the jam and almost fills the hole. Place in the oven and set a timer for twenty minutes.
  1. When the timer goes, remove the muffins from the oven and allow them to cool in the tin for a few minutes, before gently easing them out with a knife. Place on a cooling rack.
  1. When the buns are cold enough to handle comfortably, sprinkle Sugar and Crumbs Lemon Drizzle Icing Sugar onto a plate and roll each bun in the sugar so that it’s well coated. Just like homemade doughnuts, these muffins are best eaten fresh, so serve straightaway with a cup of tea.

Credits:Sal's Kitchen, for Sugar & Crumbs

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *