(One of) my weaknesses for food that I love to eat but try not to have too much of, are donuts. Such a treat. These jam doughnut muffins are a delicious adaptation which is so much quicker and easier to achieve and no food mixer required, slightly healthier than anything deep fried, and just as moreish. Win, win, win! A classic jam donut is always the one I go back to time and time again so that had to be my choice here. Raspberry and vanilla muffin, rolled in granulated sugar and topped with a generous blob of rich raspberry jam. These bring joy to my heart and a huge smile to my face.  Eat, enjoy and go back for more.

This recipe was inspired by Nigella’s Doughnut French toast which is absolutely brilliant and so worth a try.

Fancy another healthier doughnut style recipe? Try my Iced baked doughnuts or my Apple pie muffins

Jam doughnut muffins

Ingredients

225g self-rising flour

50g polenta

1 tsp baking powder

100g melted butter

¼ tsp salt

2 large eggs

2 tsp vanilla extract

60g caster sugar

225ml milk

20g freeze dried raspberries

For the topping – granulated sugar, 80g melted butter and 1 tsp raspberry jam on each muffin.

Makes 12 muffins  

Method for jam doughnut muffins

Pre-heat the oven to 200°C/180°C/Gas Mark 6.

Either line a muffin pan with muffin cases or using additional butter than listed in the recipe, brush melted butter and dust with flour to ensure that your muffins come out easily.

Weigh out all the ingredients.

Apart from the freeze-dried raspberries, mix all the ingredients together in a bowl. Once the mixture is just combined gently stir in the raspberries.

Using a medium ice cream scoop, portion out the muffin batter and bake in the middle of the oven for 20-25 minutes. The muffins will be lightly browned, springy to the touch and coming away from the edges when they are done.

Leave to cool for 5 minutes in the tin before taking the muffins out.

Dip each of the muffins into the melted butter and roll them in granulated sugar. Leave them to cool completely on a wire rack.

Once cooled, top each muffin with approx. teaspoon of raspberry jam.

Tips

Do not over mix your muffin batter, once the ingredients are combined, you’re done. Don’t worry about lumps either, a lumpy batter often makes the lightest muffins, what a baking paradox.

Make sure to dip your muffins into the butter and sugar when they are still warm, the sugar will stick better that way.

Using an ice cream scoop ensures that the muffins are an even size but of course you can scoop out the batter with spoons if you don’t have one.