38 minutes
Introducing our Jam-Filled Sugar-Dusted Muffins – a delightful twist on traditional doughnuts that capture the essence of a classic treat in a baked, muffin form. These tender cupcakes are kissed with a golden caster sugar coating and feature a sweet surprise of seedless raspberry jam at their heart. Fresh out of the oven, they offer a warm and comforting indulgence.
Plain Flour
0 oz
teaspoons
0.25 fluid ounces
Large Eggs, beaten
each
teaspoons
Unsalted Butter, melted
0 oz
Seedless Raspberry Jam
teaspoons
1. Prep and Preheat
Heat your oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin with some melted butter, or alternatively, use a non-stick silicone muffin tin.
2. Dry Mix
In a large mixing bowl, whisk together 140g golden caster sugar, flour, and bicarbonate of soda until thoroughly combined.
3. Wet Mix
In a separate jug, blend the natural yogurt, beaten eggs, and vanilla extract together.
4. Combine
Gently fold the wet mixture and melted butter into the dry ingredients using a metal spoon, mixing just until combined to keep the muffins light and airy.
5. Fill the Base
Spoon two-thirds of the muffin mixture evenly into the prepared muffin tin holes, creating a base for the jam.
6. Jam Center
Carefully place 1 teaspoon of seedless raspberry jam into the center of each base without letting it touch the sides to ensure a hidden jam heart.
7. Top Off
Cover the jam with the remaining muffin mixture, sealing the jam inside.
8. Bake
Place the muffin tin in the preheated oven and bake for 16-18 minutes. The muffins should rise, turn golden, and feel springy when gently pressed.
9. Sugar Coat
Allow the muffins to cool for 5 minutes, then carefully remove them from the tin. While still warm, roll each muffin in the extra caster sugar to coat them with a sweet, crystalline finish.
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