Doughnut Muffins

 

There are a lot of doughnut muffin recipes floating about, and I have made them quite often in the past, but this recipe here today is probably the BEST one I have ever baked.  I kid you not.  

  

I pulled this recipe out of an Easy Cook Magazine last year with the idea in mind to bake it one day, and I just got around to trying it today.  I quickly found myself wondering why I had waited so long!  

  

The other recipes I have baked for doughnut muffins have had a tendency to be a bit on the dry side in all truth, and then you had to roll them in  butter before rolling them in cinnamon sugar.   A tad bit faffy . . .  

  

Not only are these muffins incredibly moist and buttery . . .  but the day after you have baked them, they are still moist and buttery.   There is no cinnamon in the recipe . . .  just a bit of freshly grated nutmeg in the batter.  

  

There is also no rolling in butter.  You just roll them around in a bowl of sugar while they are still quite warm and that's it.   Easy peasy.  You can also very easily cut the recipe in half if you don't want to bake a whole dozen, and they freeze beautifully!  You could use any jam flavour you want in these, but I highly recommend using raspberry jam.  It's gorgeous!  

 *Doughnut Muffins*

Makes 12 muffins 

Printable Recipe   

These muffins are very much like your favourite cake style doughnuts.  Filled with jam.  Delicious.   

140g of caster sugar (3/4 cup)

200g plain flour (scant 1 1/2 cups)

1 tsp bicarbonate of soda (baking soda)

pinch salt

100ml natural yoghurt (scant 1/2 cup)

2 large free range eggs, beaten

1/4 tsp freshly grated nutmeg

1 tsp vanilla

140g melted buttter (1/2 cup plus 2 TBS)

raspberry jam

extra caster sugar for rolling  

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 12 hole muffin pan really well, or line with paper liners.  

Sift the flour into a bowl along with the soda, salt and nutmeg.  Whisk together the yogurt, vanilla and beaten eggs.   Tip into the dry mixture along with the melted butter.  

Mix together just to combine.  Divide two thirds of the mixture between the muffin cups.   Top each with 1 tsp raspberry jam  in the centre.  Cover with the remaining batter.

Bake for 16 to 18 minutes until risen, golden brown and the tops spring back when lightly touched.   Leave to cool in the pan for five minutes before lifting out of the tin and rolling  in some extra caster sugar to coat. 

Allow to cool prior to eating.   

  

I really hope you will give these a go.  If you do, I think you will be quick to agree with me that these are the absolute BEST doughnut muffins ever!