Easy Strawberry Jam Doughnut Muffins


            An easy jam doughnut muffin recipe made with strawberry jam. Perfect for cake sales and parties.

Easy Strawberry Jam Doughnut Muffins

These jam doughnut muffins are made with sweet strawberry jam and are perfect for charity bake sales and children's birthday parties. The kids love playing the 'who can eat the whole doughnut muffin without licking their lips' game, which my husband is also partial to joining in with too.

The jam doughnut muffins are made with natural yogurt which gives them a lovely lightness but all of the other ingredients are standard pantry staples so the muffins are really easy and quick to make. You can use whatever jam you like but lemon curd is also really nice!

I love the muffins that have jam oozing out of the top...but be careful not to burn your mouth. You've got to let them cool before eating!

Easy Strawberry Jam Doughnut Muffins

Top Tips For Making Jam Doughnut Muffins

  • Try raspberry or blackcurrant jam for a change, or even lemon curd.
  • If you don't have natural yogurt you can substitute with creme fraiche.
  • The recipe can be easily doubled if you are catering for a large number of people.
  • The jam doughnut muffins are best eaten within 2 days of making them.
  • The muffins aren't suitable for freezing.
Easy Strawberry Jam Doughnut Muffins

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Easy Strawberry Jam Doughnut Muffins

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Jam Doughnut Muffins
Baking, Muffins
Baking
Yield: 12Pin it

Jam Doughnut Muffins

An easy jam doughnut muffin recipe made with strawberry jam.
prep time: 10 minscook time: 18 minstotal time: 28 mins

ingredients:


  • 140g Caster Sugar
  • 200g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 100ml Natural Yogurt
  • 2 Eggs, beaten
  • 1 TSP Vanilla Extract
  • 140g Butter, melted
  • 12 TSP Strawberry Jam
  • 200g Caster Sugar for the topping

instructions


  1. Preheat the oven to 190°c (170°fan) and line a 12 hole muffin tin with paper cases.
  2. Put the caster sugar, plain flour, bicarbonate of soda in a large bowl and set aside.
  3. In a jug whisk together the yogurt, eggs, vanilla extract and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5.  half fill each muffin case with the muffin mix , place 1 TSP jam in the centre of the muffin then top with more muffin mixture.
  6. Bake in the oven for 16-18 minutes then roll the tops of the muffins in the caster sugar and leave to cool.

NOTES:

Calories and nutrition is for 1 muffin
calories
272
fat (grams)
10.4
sat. fat (grams)
6.3
carbs (grams)
43.1
protein (grams)
3.3
sugar (grams)
28.4



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More Recipes

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Beth Sachs (Jam & Clotted Cream)
8 Comments

8 comments:

  1. This is making me super hungry. I have not tried jam doughnut muffins and expect they would taste amazing with the cream.

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  2. I have not tried making muffins with yoghurt in them, thanks for this tip definitely trying that out. And these look real yummy

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  3. These look absolutely incredible, what a brilliant idea. I could definitely do with one or two right now.

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  4. I love baking with the boys and will definitely be trying to make these at the weekend. thanks for sharing

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  5. My word, these look incredible! I might try my hand at making these at the weekend !

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  6. Oh I need to try these! Definitely one to make at the weekend

    ReplyDelete
  7. OMG these looks absolutely amazingly delicious.

    ReplyDelete
  8. These look delicious, tempted to try making a gluten free version as I do miss a good jam doughnut :)

    ReplyDelete

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