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Doughnut muffins

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
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 229
  • Carbohydrates 29
  • Saturated Fat 6
  • Sugar 18
  • Protein 3
  • Fat 11
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 229
  • Carbohydrates 29
  • Saturated Fat 6
  • Sugar 18
  • Protein 3
  • Fat 11
  • Fibre 1
  • Salt 0.4

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.