Jam doughnut muffins - recipe

Jam doughnut muffins

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 3) and lightly grease a 12 hole muffin tin.

  2. 2

    Place all the ingredients except the jam and sugar for dusting into a large mixing bowl and beat well with a wooden spoon until smooth. Place a spoonful of the mixture into each hole in the muffin tin.

    For this step you'll need:

    • 200g Butter (unsalted) softened
    • 200 tbsp Unrefined golden caster sugar to dust
    • 3 Egg(s) (free range) medium
    • 300g Self-raising white flour
    • 100ml Crème fraîche
    • ½tsp Baking powder
    • ½tsp Bicarbonate of soda
  3. 3

    Make a dip in the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.

    For this step you'll need:

    • 12tsp Raspberry jam
  4. 4

    Bake for 25 minutes until risen, golden and just firm to the touch.

  5. 5

    Allow to cool for 10 minutes then remove from the tin and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.

    For this step you'll need:

    • 3 tbsp Unrefined golden caster sugar to dust

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