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Jam & Cinnamon Doughnut Muffins
Jam & Cinnamon Doughnut Muffins

Jam & Cinnamon Doughnut Muffins

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Cook Minutes 35 Min
Prep : 15 mins Cook: 18-20 mins
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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!

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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1 tsp baking soda
½ cup sugar
¾ cup natural unsweetened yoghurt
2 eggs
1 tsp vanilla extract
125 g butter, melted
4 Tbsp Craig’s Black Doris Plum Jam
30 g butter, melted
water
Cinnamon Sugar
¼ cup sugar
1 tsp Gregg's Ground Cinnamon
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How do I make it ?
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Step 1
Preheat oven to 180°C (fan bake). Grease a 12-hole muffin pan.
Step 2
Sift flour and baking soda into a mixing bowl. Stir in the sugar.
Step 3
In a jug whisk together yoghurt, eggs and vanilla extract.
Step 4
Carefully fold into the dry ingredients with the melted butter until just combined. Do not over mix.
Step 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.
Step 6
Brush the doughnuts lightly with melted butter then roll in the cinnamon sugar. Serve warm.
To make the Cinnamon Sugar:
Step 1
Mix the sugar and Gregg's Ground Cinnamon together.
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