Yes, you read that right. These muffins are also jam doughnuts!
I got this recipe from my Mum’s folder of various recipes she’s cut from magazines. Fortunately, as this came from GoodFood Magazine, it’s also available online. You can check it out here. However, the online version only gives metric weights and measures. I’ve given both metric and imperial here below.
I learned some important things making these doughnut muffins and would suggest some changes to the cooking time and temperature. But more of that below…
Ingredients (makes 9-12 muffins depending on how big you make them)
- 140 g / 5 oz caster sugar plus some extra for dusting
- 200 g / 7 oz plain flour
- 1 tsp bicarbonate of soda
- 100 ml / 3.5 fl oz natural yoghurt
- 2 large eggs, beaten
- 1 tsp vanilla essence
- 140 g / 5 oz butter, melted (and you’ll need extra for greasing the tin if you don’t use paper cases)
- 12 tsp seedless raspberry jam (well, as many tsp as you get muffins out of the mixture)
Method
Pre-heat the oven to 190 degrees C (170 if you have a fan oven)/ Gas Mark 5 / 375 degrees F. If you have a muffin tin you feel confident you can get your muffins out of without using paper cases (I’d guess a silicone tray would work), grease it with a little butter. Alternatively, use paper muffin cases. I managed to get 9 muffins out of this mixture. If you use a little less mixture in each case, you could squeeze 12 smaller muffins out of these ingredients.
Put the sugar, flour and bicarb into a large bowl and mix to combine.
In a jug, beat together the eggs, yoghurt and vanilla until smooth and combined.
Melt the butter. I’d recommend giving it a minute in the microwave, but you can also melt it in a pan over a very low heat.
Tip the contents of the jug and the melted butter into the dry ingredients and use a metal spoon to fold all the ingredients together until combined. The mixture will be (unsurprisingly, perhaps) “doughy”. Don’t worry – it’s supposed to look like that.
Put a spoonful of mixture into each of the muffin holes/cases. I used a dessertspoonful, which was enough to cover the bottom of each case generously. Carefully put a teaspoonful of jam into the centre of each muffin. This bit is important! When I make these again, I’ll take greater care to keep the jam away from the sides of the muffins (observe my haphazardly “blobbed on” jam in the photo below!). If you let it get to the sides, you risk the jam bleeding out during cooking. This is what happened to me… but more of that later.
Cover your jam layer with another spoonful of the remaining dough mixture. At this point make sure to push the mixture down around the edges of each muffin so that it fully surrounds and encases the jam.

You’ll notice the 9th muffin has appeared now that I realised I had enough mixture to sneak in another!
The original recipe calls for you the bake the jam doughnut muffins for 16-18 minutes until they’ve risen and are golden and springy to the touch. I would suggest baking them for 12 minutes at the recommended temperature (to get them to rise you need the higher heat) and then turning your oven down and letting them cook another 15 to 20 minutes at a lower temperature. This is to reduce the “doughiness” or wetness of the mixture you get around the jam centre. I baked them for 18 minutes and then turned the oven off and left the doughnut muffins in the heat for another 10 minutes. Even so, when I cut them open, I found any mixture which had been in contact with the jam was only half cooked. I would say that this made little difference to the taste: the doughnut muffins were all scoffed enthusiastically!
When you think your doughnut muffins have cooked enough, take them out of the oven and leave them to cool in the tin for 5 minutes. You’ll see in this picture what I mean about jam “bleed” if you don’t manage to surround it completely with doughnut muffin mixture.
One way to avoid this problem would be to put your mixture in a piping bag and pipe your lower layer and then the “cover” layer around and over your jam. Or just be really careful when using the spoon.
If you’ve used a silicone tin, take the muffins out and roll them in caster sugar. If you’ve used paper cases, put the sugar in a bowl and dip the top of each muffin in the sugar.
As I’m sure you can imagine, these jam doughnut muffins are best enjoyed freshly baked and still warm. However, I’m happy to report that they were also delicious a day after baking.
Looking for some other muffin recipes? Try these!
Hazelnut muffins with crunchy topping and chocolate hazelnut cream centre.
Mint chocolate muffins (featuring Mint Aero).
Oooh I can veganise those 🙂
LikeLiked by 1 person
Great! 🙂 I’m glad that vegans will be able to enjoy them too!
LikeLiked by 1 person
They look so good. I want one now. Or maybe two. lol. 😀
LikeLiked by 1 person
They were really nice. It didn’t matter that the dough next to the jam didn’t cook so well, they were still delicious! 🙂 The 9 I made vanished in less than 24 hours!
LikeLiked by 1 person
Love the sound – and look – of these 🙂
LikeLiked by 1 person
They were really nice. I just need to be a bit more careful with the jam next time 🙂
LikeLiked by 1 person
Doughnuts and Muffins? Crazy enough for me! I can’t wait to try other fillings, not am, with these.(Would Nutella work, hmmm) Thanks for the advice on your ‘jam bleed’ experience!
LikeLiked by 1 person
I think Nutella would work! 🙂
The only good thing about the jam bleed business, was that it didn’t affect how good they tasted at all!
LikeLiked by 1 person
Yum! They look delicious!
LikeLiked by 1 person
They were lovely. Best when warm or warmed up. Delicious!
LikeLike
They sound and look amazing. I bet they are best while still warm from the oven.
Amanda.
LikeLiked by 1 person
They are! When I had one the day after baking, I put in the microwave for 20 seconds – definitely best when warm 🙂
LikeLiked by 1 person
This is absolute torture! I need these ASAP! Everything you make looks like it’s from the cooking channel. Seriously, if you start shipping pastries, I’ll be your first customer. 🙂
LikeLiked by 1 person
If I won the lottery (I have a ticket for tonight… fingers crossed!) I’d open a book shop with a cafe in it. We’d ship cake to bibliophiles all over the world 🙂
LikeLiked by 2 people
That would be amazing! I hope you win! 🙂
LikeLiked by 1 person
Ooh I know some little people who will love these!❤️ FYI, I can’t seem to make your Pinterest pin work…
LikeLiked by 1 person
They were very popular with my 3-year old! 🙂
Thanks for letting me know about the Pinterest thing. I’ll look into that right now…
LikeLiked by 1 person
Really like this recipe its easy
LikeLiked by 1 person
Thank you! And delicious too 🙂
LikeLiked by 1 person
Do you know any other recipes?
LikeLiked by 1 person
If you go to the recipe index page on my blog, there are over 60 different recipes for cakes, cupcakes, muffins, biscuits and traybakes 🙂
https://clairehuston.wordpress.com/sweets-cakes/recipes-index/
LikeLike
Thanks
LikeLiked by 1 person
Those look so delicious!!! Thank you for including both types of measurement 🙂
LikeLiked by 1 person
Thank you and you’re welcome 🙂 I wish I could work out all the cup measurements too… but having only ever worked with imperial and metric, the cup system is just a step too far! 🙂
They’re very nice indeed!
LikeLiked by 1 person
You’re welcome!! It can definitely get confusing 🙂
LikeLiked by 1 person
Can I place my order here in the comments section? I’ll take one dozen please. 🙂
LikeLiked by 1 person
As soon as that lottery win comes in and I can afford to start shipping, your order is at the top of the list! 🙂
LikeLiked by 1 person
Thanks, Claire. You’re awesome. 🙂
LikeLiked by 1 person
Dangerously tempting.
LikeLiked by 1 person
Ah, go on, not that dangerous. As long as you stop after 2 muffins! 😉
LikeLiked by 1 person
Around here I’m lucky to nab one of anything unless I find a secure hiding place!
LikeLiked by 1 person
Yum!!
LikeLiked by 1 person
They were lovely! 🙂
LikeLiked by 1 person
Oh, this looks delicious. I am definitely going to try these one day! I’ll be sure to let you know when I do! Thank you for sharing ❤
LikeLiked by 1 person
Brilliant! Please let me know when you do. They’re delicious 🙂
LikeLiked by 1 person
Pingback: WWW Wednesday 17th August 2016 | Art and Soul
Oh my – these look so decadent!
LikeLiked by 1 person
They were delicious! 🙂 I hoped they would last longer than 24 hours… but no!
LikeLike
Pingback: Recipe | Baked mini iced doughnuts | Art and Soul
They are amazing. I want to try them out 😋
LikeLiked by 1 person
Thank you. They’re delicious, you won’t be sorry 🙂
LikeLiked by 1 person
Pingback: Recipe | Blueberry muffin cake | Art and Soul