Breakfast Doughnut Muffins

Breakfast Doughnut Muffins served on gingham paper with one opened to see the filling
  • 8 servings
  • 35 minutes to prepare
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  • For the muffins
  • 225g plain flour
  • 100g caster sugar
  • 1tsp baking powder
  • 1tsp cinnamon
  • 1tsp vanilla extract
  • 1 egg
  • 125ml milk
  • 80g butter, melted
  • 8tsp raspberry jam
  • For the topping
  • 75g caster sugar
  • 2tsp cinnamon
  • 50g butter, melted


These gorgeous ‘doughnut’ muffins are a joy as an indulgent breakfast for the kids! Or why not make them for the picnic basket?


  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6 and line a muffin tin with 8 muffin cases.
  2. To make the muffins, sift the dry ingredients into a mixing bowl.
  3. Place the vanilla extract, egg, milk and melted butter into a measuring jug a whisk to combine.
  4. Make a well in the dry mix, slowly pour the wet mix into the dry whisking to combine.
  5. Spoon a dessertspoon of muffin mix into each case, top with a teaspoon of raspberry jam and finish with a spoonful of muffin mix to cover.
  6. Bake in a pre-heated oven for 20-25 minutes or until golden brown. To check the muffins are cooked, insert a skewer into the centre, it should come out clean when cooked.
  7. Place the muffins on a cooling rack for 10 minutes.
  8. To make the topping, mix the sugar and cinnamon in a bowl.
  9. Remove the paper cases from each muffin and discard.
  10. Brush each muffin with melted butter and toss in the cinnamon sugar mixture to coat.

Chefs Tip

For a tasty twist on this recipe swap the raspberry jam for lemon curd and swap the cinnamon in the topping for ground cardamom.