How to make doughnut muffins

Doughnut muffins are sweet, cake-like muffins which are scented with cinnamon and nutmeg. These muffins taste remarkably like doughnuts but they are baked rather than deep-fried. But how exactly can you make them in your home?

How to make doughnut muffins


  • Four tablespoons (57g) butter
  • 50g vegetable oil
  • 99g granulated sugar
  • 71g brown sugar, packed
  • Two large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 to 1 1/4 teaspoons nutmeg, to taste
  • 3/4 teaspoon salt
  • One teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 227g milk

For the topping:

  • Three tablespoons butter, melted
  • Three tablespoons normal sugar or cinnamon sugar.

READ MORE: How to make flapjacks in a microwave

If you want to make real doughnuts you should simply batter these doughnuts into a lightly greased doughnut pan filling the wells to around a quarter from the edge of the rim.

Then bake these doughnuts in the preheated oven for 10 minutes.

Remove these doughnuts from the oven and shake them in a bag of sugar or cinnamon sugar.

This recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you’ll have to bake in at least two batches.

How to make homemade jam

You can make your doughnuts extra special by making your own jam.


900g fruit (blackberries, plum, strawberries, raspberries)

900g golden granulated sugar

A knob of butter.


Place the fruit in a large heavy-bottomed saucepan and reduce down on a low heat.

For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing.

Then simmer the fruit according to the following times:

  • Blackberries: 15 minutes
  • Plums: 30 to 40 minutes
  • Raspberries: Two minutes
  • Strawberries: Five minutes

Tip in the sugar before stirring over a very low heat until the sugar dissolves.

Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10 to 12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20 to 25 minutes – but do not stir though until the setting point of 105C is reached.

Remove the jam from the heat and skim off any excess scum before stirring in a knob of butter across the surface.

Leave for about 15 minutes so the fruit can settle and pour it into sterilised jars and seal.