Jam Muffins (Doughnut Style)
An easy jam muffin recipe (doughnut style) made with strawberry jam.
JAM DOUGHNUT MUFFINS
These yummy jam doughnut muffins are made with sweet strawberry jam and are perfect for charity bake sales and children's birthday parties.
The jam (doughnut style) 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.
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 MUFFINS
Make sure your ingredients are all at room temperature before starting the recipe. So make sure the yogurt has been out of the fridge for at least an hour.
If you don't have natural yogurt you can substitute with creme fraiche or soured cream.
The recipe can easily be doubled if you are catering for a large number of people.
DON'T OVER-MIX!
The more you mix the muffin mixture, the tougher the muffin will be. Use a wooden spoon to gently mix the dry and wet ingredients together. Don't worry if there a few lumps, that's fine.
PIN THE RECIPE FOR LATER!
MUFFIN RECIPES ON THE BLOG
TRY THIS NEXT!
Have you ever tried a savoury muffin? These Ham and Cheese savoury muffins make a change to sandwiches at lunchtime. They are also great for picnics.
MORE SWEET MUFFIN RECIPES
Breakfast Bran Granola Muffins from A Mummy Too
Blueberry Muffins from Tinned Tomatoes
The Ultimate Banana Muffin from Taming Twins
Luscious Lemon Muffins from Effortless Foodie
HOW TO MAKE STRAWBERRY JAM DOUGHNUT MUFFINS
Yield: 12
Strawberry Jam Muffins
Prep time: 10 MCook time: 18 MTotal time: 28 M
An easy jam muffin recipe made with strawberry jam.
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 and 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.
Calories
290.64
290.64
Fat (grams)
10.55
10.55
Sat. Fat (grams)
6.36
6.36
Carbs (grams)
46.35
46.35
Fiber (grams)
0.52
0.52
Net carbs
45.83
45.83
Sugar (grams)
32.24
32.24
Protein (grams)
3.31
3.31
Sodium (milligrams)
95.24
95.24
Cholesterol (grams)
56.56
56.56
Calories and nutrition for 1 portion
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