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Jammy Doughnut Muffins  

Jammy Doughnut Muffins

Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Makes 12

275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam
For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.


Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

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9 comments: to “ Jammy Doughnut Muffins

  • Katiecakes
    3 August 2009 at 17:25  

    I can't believe I missed the carrot cake! I bought carrots specially and forgot all about it!

    I've just made the muffins and setting a blog up to post on Sept 1st! I will participate, I WILL!! :p

    Katie xox

  • Shri
    3 August 2009 at 20:08  

    I was a bit confused in the past month if we should post the recipe on the blog on the 1st of every month or prior to the 1st..Pls clarify!

  • ♥Rosie♥
    4 August 2009 at 05:31  

    Hi Katie, oh what a shame you missed the carrot cake, can't wait to view your muffins on the 1st Sep though ;0)

    Hi Shri,

    The posting date for the completed bake of the month on your blog is *1st of each month* :0)

    Best wishes Rosie x

  • Nickki
    4 August 2009 at 09:00  

    I'm afraid I have been a terribly lax member of sweet and simple bakes for a while now, but I am back and will definitely be making these gorgeous looking muffins! My son is insisting we try them today :) :)

  • ♥Rosie♥
    4 August 2009 at 09:30  

    Hi Nickki, welcome back and you've been missed! We understand fully that commitments take full priority and sometimes other things have to be put on the back burner.

    I hope your son enjoys his muffins and it's a lovely recipe also to bake with the kids :0)

    Best wishes Rosie x

  • Chats the Comfy Cook
    9 August 2009 at 11:02  

    I just realized that I should bake the recipes you did before I joined. That will be fun.


  • ♥Rosie♥
    13 August 2009 at 11:22  

    Hi Chaya, we do have a few recipes now here at S&SB. Oh yes it would be fun to bake through them for you, but please don't feel pressured at all that you have to.

    Best wishes Rosie x

  • Shri
    26 August 2009 at 15:42  

    How long do they stay fresh after baking?Will they stay fresh for 24 hrs or shud they be consumed immediately?

  • ♥Rosie♥
    27 August 2009 at 14:55  

    Hi Shir,

    I would recommend that they be consummed within 24 hours or they will become stale. I just wish they lasted longer though *sigh*

    Best wishes Rosie x