Jam Filled Doughnut Muffins

I love doughnuts. I crave them almost EVERY morning. Unfortunately, there are very few doughnuts you can buy that are egg-less.  In fact, I don’t think I can name any brand off the top my head. This makes my cravings almost depressing… especially when I was a kid. All these people around me munching away on Krispy Kreme delights while I smiled and shook my head at each offer… harrowing, let me tell you!

So when I saw a recipe called “doughnut muffins,” (from My Diverse Kitchen) well, I jumped, squealed and remembered that it was 6 in the morning and Lee was still in the room sleeping… and I proceeded immediately to make the ABOVE. I adjusted some things, but her recipe is pretty wonderful!

They are DELICIOUS, the jam adding a perfect tangy twist to it. This is, by far, one of my favorite muffin… And you know what else? It only takes an hour (less, actually, since I took some time to pause and take pictures at each step), with baking time. So, BAKE ‘EM.

And die with delight.


Makes 7 LARGE muffins


2 cups all purpose flour

2 1/2 tsp baking powder

1/4 teaspoon salt

2/3 cup powdered sugar

1/2 teaspoon cinnamon powder

1/3 cup oil

1 tablespoon yogurt

1 cup buttermilk

3 teaspoons water

1 teaspoon vanilla extract

strawberry/raspberry jam


Preheat oven to 350ºF. Butter 7 tins of a regular muffin pan.

In a large bowl, sift together flour, baking powder, salt, sugar and cinnamon. Set aside.

In a medium bowl, whisk together oil, buttermilk, yogurt, water, and vanilla extract.

Add the wet mix to the dry mix and blend loosely. These are muffins so you don’t want to over-blend.

Place a spoonful of batter into each tin.  Add about a 3/4 teaspoon of jam in the center.

Cover with batter until tin is full.

Bake on the middle rack for 20-25 minutes, or until tops are lightly browned and cracked.

Cool in pan for 5 minutes, and remove gently to cool on rack.

If you want to add a doughnut like touch of powdered sugar, see below.


Mix about 3 tablespoons of powdered sugar and 1/8 teaspoon of cinnamon in a bowl.

Butter the top of muffin.

Dip and roll in sugar until coated. Repeat with rest of the muffins.

Serve slightly warm!

Printable Version

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2 Responses to Jam Filled Doughnut Muffins

  1. vaishali says:

    hi tinku
    this is so nice.

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