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Jam & cinnamon doughnut muffins

Serves   12 doughnut muffins
Prep time: 15 mins
Cooking time: 18-20 mins

Is it a doughnut or a muffin? We’ll let you decide but what we can tell you is that they taste amazing! With our interpretation you get the taste of a jam filled doughnut but without all the hassle. Best enjoyed warm but trust us they won’t last long!

Jam & cinnamon doughnut muffins

Ingredients

Method

Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • ½ cup sugar
  • ¾ cup natural unsweetened yoghurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 125g butter, melted
  • 4 Tbsp Craig’s Black Doris Plum Jam
  • 30g butter, melted
  • water
  • Cinnamon Sugar
  • ¼ cup sugar
  • 1 tsp Gregg's Ground Cinnamon

Method

  1. Preheat oven to 180°C (fan bake). Grease a 12-hole muffin pan.
  2. Sift flour and baking soda into a mixing bowl. Stir in the sugar.
  3. In a jug whisk together yoghurt, eggs and vanilla extract.
  4. Carefully fold into the dry ingredients with the melted butter until just combined. Do not over mix.
  5. Place a spoonful of the mixture into each muffin hole and make an indent in the centre. Drop a teaspoon of Craig’s Black Doris Plum Jam on top. Cover the jam with the remaining mixture. Smooth the tops with the back of a teaspoon. Bake for approx 18-20 minutes until they are golden and spring back when pressed. Remove from the oven and allow to cool in the tin for 5 minutes.
  6. Brush the doughnuts lightly with melted butter then roll in the cinnamon sugar. Serve warm.
To make the Cinnamon Sugar:
  1. Mix the sugar and Gregg's Ground Cinnamon together.