Doughnut muffins
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Doughnut muffins

By Sarah Cook

These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

  • Prep:20 mins
    Cook:18 mins
  • Easy

Nutrition per serving

  • kcal 229
  • fat 11g
  • saturates 6g
  • carbs 29g
  • sugars 18g
  • fibre 1g
  • protein 3g
  • salt 0.4g

Ingredients

  • 140g golden caster sugar, plus 200g extra for dusting
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 100ml natural yogurt
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 140g butter, melted, plus extra for greasing
  • 12 tsp seedless raspberry jam

Method

  1. Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

  2. Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.

  3. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

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