Doughnut muffins

A close up of a doughnut on a plate Baking Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:18 mins
  • Easy
  • Makes 12

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

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


  • 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
Sticky toffee banana bread


  • STEP 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.

  • STEP 2
Chocolate Swiss roll

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.

  • STEP 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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