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)
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.
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).