Jam Doughnut Muffins Recipe

These super simple muffins taste just like jam doughnuts but they're ready in less than half the time! Just ten minutes to make and fifteen minutes to bake, you could be tucking into one of these jammy treats in no time at all!

These muffins are great for when you're craving a jam doughnut but don't want to wait for dough to rise! Just throw all your ingredients into one bowl, mix up your batter and bake. Once the muffins are cooked, add the crunchy doughnut sugar topping an they're ready to eat! Muffins make great quick and yummy snacks, without the fussy of making icing or using lots of different baking equipment.

This recipe makes six cupcake sized muffins. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze for longer.

They're dairy free, egg free, nut free, easily gluten free, and of course, completely plant based!

Makes 6 cupcake sized muffins

Ingredients;

180g plain flour

80g caster or granulated white sugar + extra 30g for topping

10g baking powder

2g baking soda

1/2 tsp vanilla powder

100g sunflower oil

170g soya milk

6 tsp jam of your choosing

30g melted vegan butter

You will also need; a mixing bowl, whisk, spoon or ice cream scoop, cupcake tray, 6 cupcake cases, two small bowls or large mugs

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How to make your muffins;

1. Pre heat the oven to 180°c and line your cupcake tray with six cupcake cases

2. Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda, and vanilla powder, and give them a quick whisk together

3. Add the wet ingredients, oil and soya milk, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Use a spoon or ice cream scoop to add a small blob of muffin batter into the bottom of each cupcake case

5. Add a tsp of jam on top of the muffin batter. Then cover the jam with another blob of batter, evenly distributing the mixture between all six cupcake cases

6. Bake for around 10 minutes at 180c and then turn the oven down and bake for another 6-10 minutes at 160c until the muffins are turning lightly golden and a cocktail stick comes out clean

7. Set the muffins aside to cool

8. Once the muffins are cool enough to handle, add the melted butter to one small bowl and the extra 30g sugar to another small bowl

9. Take the first muffin and dip it into the melted butter, then dip it into the sugar. This should create a sugary coating like a jam doughnut

10. Repeat until all the muffins are topped with the butter and sugar

11. Now they're ready to eat!

Tips & Tricks!

• I used strawberry jam but you can use whatever flavour you fancy!

• If you don't want to make doughnut style muffins, you can leave off the butter and sugar topping and just make yummy jammy muffins

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s

• To make your muffins gluten free, use gluten free flour and add 1g of xanthan powder for every 100g flour. It doesn't sound like much but it really helps with the sponge texture