Doughnut Muffins

These naughty treats are not linked to any particular country – I just thought they were delicious when I tried them in a lovely London café (Bea’s of Bloomsbury) and was very excited when I found they’d shared the recipe on their website, so I had to make them.  Really straightforward to make and they look very impressive.  It’s hard to stop at just one.  Enjoy – I know I did!

Thanks Bea’s!

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The Doughnut Muffin or Duffin

Recipe from Bea’s of Bloomsbury

  • 420g plain flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ½ tsp freshly grated nutmeg
  • 330g caster sugar
  • 2 eggs, lightly beaten
  • 375ml buttermilk
  • 2 tsp vanilla extract
  • 130ml sunflower oil

For eating and dipping:

  • 25g unsalted butter, melted
  • 300g caster sugar
  • ½ jar raspberry jam

What you need:

  • 2, 12 hole muffin trays, well greased
  • Piping bag fitted with a plain tip

Preheat the oven to 150 degrees / gas mark 6

Put all dry ingredients in a bowl, add all wet ingredients and mix until just combined, do not overmix.

Spoon the mixture into the muffin tray holes, filling until ¾ of the way up.

Bake in pre heated oven for 22-30 minutes, a wooden skewer inserted into the middle should come out dry and crumby.

Whilst the muffins are baking, put melted butter and sugar into their own shallow bowls and set aside.

Remove the muffin trays from the oven and tip the muffins out.

Immediately dip the muffins in the melted butter, then roll in the sugar until evenly coated.

Fill the prepared piping bag with jam, push the tip through the top (or bottom of you want them to look neater).

Pipe one tablespoon of jam into each doughnut and serve immediately.

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