- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Savour the best of both worlds with our jam doughnut muffins – these fluffy pillows of delight are filled with fruity bursts and topped with cinnamon.
- Makes12
- Cook time25 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar
- 1 free-range egg, lightly whisked
- 125g butter, melted
- 1 cup (250ml) buttermilk
- 75g raspberries, coarsely torn
- 1/3 cup (110g) raspberry jam
- 1 tsp ground cinnamon
- 1 1/2 tbs caster sugar, extra
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the flour and sugar in a large bowl. Whisk the egg, butter and buttermilk in a jug until combined. Add to the flour mixture and stir to combine (don’t over-mix). Spoon half the mixture among the paper cases. Top with raspberries and jam. Spoon over the remaining mixture and smooth the surfaces.
Step 2
Combine the cinnamon and extra sugar in a small bowl. Sprinkle evenly over each muffin.
Step 3
Bake for 20-25 mins or until the tops spring back when lightly pressed. Transfer to a wire rack to cool. Serve warm or at room temperature.
Recipe tip
COOK. STORE. SERVE.
Use it up: Make fruity yoghurt bark with the leftover raspberries and jam – see how it’s done at coles.com.au/berryyoghurtbark.
Jam doughnut muffins
- Makes12
- Cook time25 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 cups (300g) self-raising flour
- 3/4 cup (165g) caster sugar
- 1 free-range egg, lightly whisked
- 125g butter, melted
- 1 cup (250ml) buttermilk
- 75g raspberries, coarsely torn
- 1/3 cup (110g) raspberry jam
- 1 tsp ground cinnamon
- 1 1/2 tbs caster sugar, extra
Description
Savour the best of both worlds with our jam doughnut muffins – these fluffy pillows of delight are filled with fruity bursts and topped with cinnamon.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the flour and sugar in a large bowl. Whisk the egg, butter and buttermilk in a jug until combined. Add to the flour mixture and stir to combine (don’t over-mix). Spoon half the mixture among the paper cases. Top with raspberries and jam. Spoon over the remaining mixture and smooth the surfaces.
Step 2
Combine the cinnamon and extra sugar in a small bowl. Sprinkle evenly over each muffin.
Step 3
Bake for 20-25 mins or until the tops spring back when lightly pressed. Transfer to a wire rack to cool. Serve warm or at room temperature.