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!
TOP TIPS FOR MAKING THE 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.
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- Breakfast Bran Granola Muffins from A Mummy Too
- Blueberry Muffins from Tinned Tomatoes
- The Ultimate Banana Muffin from Taming Twins
STRAWBERRY JAM DOUGHNUT MUFFINS
Jam Doughnut Muffins
Baking, Muffins
Baking
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
- Preheat the oven to 190°c (170°fan) and line a 12 hole muffin tin with paper cases.
- Put the caster sugar, plain flour, bicarbonate of soda in a large bowl and set aside.
- In a jug whisk together the yogurt, eggs, vanilla extract and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- 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.
- 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
272
fat (grams)
10.4
10.4
sat. fat (grams)
6.3
6.3
carbs (grams)
43.1
43.1
protein (grams)
3.3
3.3
sugar (grams)
28.4
28.4
PIN THE JAM DOUGHNUT MUFFINS FOR LATER
MORE RECIPES
Take a look at my recipe index for more baking recipes and don't forget to follow Jam and Clotted Cream on Pinterest - it's a great visual guide to my recipes.
This is making me super hungry. I have not tried jam doughnut muffins and expect they would taste amazing with the cream.
ReplyDeleteI have not tried making muffins with yoghurt in them, thanks for this tip definitely trying that out. And these look real yummy
ReplyDeleteThese look absolutely incredible, what a brilliant idea. I could definitely do with one or two right now.
ReplyDeleteI love baking with the boys and will definitely be trying to make these at the weekend. thanks for sharing
ReplyDeleteMy word, these look incredible! I might try my hand at making these at the weekend !
ReplyDeleteOh I need to try these! Definitely one to make at the weekend
ReplyDeleteOMG these looks absolutely amazingly delicious.
ReplyDeleteThese look delicious, tempted to try making a gluten free version as I do miss a good jam doughnut :)
ReplyDelete