Friday, October 10, 2008

Jam Doughnut Muffins

Oh. My. God. I'm actually a little worried that I made these because now I know how easy it is I could make them all the time! I've had doughnuts on the brain for the past week or so and while I considered making some the whole vat of hot oil thing does scare me a little. Then I remembered these little beauties that I bookmarked months ago and voila ... doughnuts! Well doughnut muffins to be exact but the end result is truly awesome.

The recipe says it makes 6 and I made 6 jumbo sized ones. It is telling that I ate a whole one but take my advice and make them smaller ... your hips will thank you!

Jam Doughnut Muffins
recipe from

300g (2 cups) self-raising flour
2/3 cup caster sugar, plus 1/3 cup extra to coat
80ml (1/3 cup) vegetable oil (I used melted butter)
1 large egg
175ml buttermilk (I made my own with 1 tbs apple cider vinegar topped up with milk)
1 tsp vanilla extract (I just realised now that I forgot to add this!)
6 tsp good-quality strawberry jam
100g unsalted butter
1 tsp ground cinnamon

Preheat oven to 180°C and grease a 6-hole muffin pan. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.

In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine.

Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. (I misjudged slightly so my jam ended up in the bottom third of the mix). Cover the jam with the remaining muffin mixture and bake for 20 minutes.

Remove from the oven and set aside to cool slightly.

Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar.

Serve while still a little warm (the jam in the middle really holds its heat so watch out!)


  1. Looks great, can't wait to try one!

  2. Anything with "doughnut" and "muffin" in the same title gets my undivided attention. I'm glad these turned out good for you.

  3. oooooh, i love anything with fruit or preserves! how nice to bite into something like that to find a yummy fruity filling!

  4. Hi Susan, I was so excited to be assigned to your blog for SRC this month. You have so many great dishes that I want to try, but I'm so glad that I settled on these doughnut muffins first up. They were insanely good - they've definitely become my "go-to" muffin.
    Sue :-)

  5. Thanks for sharing this FABULOUS recipe Susan - I have been fascinated by the concept of baked jam doughnuts for a while and when made as wee jammy muffins, I think I have found my non-greasy and slightly healthier doughnut recipe! I was assigned your blog for August with Group D and I have had a wonderful time perusing your recipes! Karen from Lavender and Lovage


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