Sunday, 15 July 2012

Strawberry Jam Doughnut Muffins

So this weekend has been rather lovely, my big brother has come down from the 'big smoke' (as my dad calls it) to visit me in dear old Somerset. Yesterday we went to Bath, today we went to a giant flea market and tomorrow we will be touring cider makers. So this weeks bake is something for him, Strawberry Jam Doughnut Muffins.

  • 400g of strawberries, diced
  • 200g of caster sugar (for the jam)
  • A small glug of lemon juice
  • 140g of caster sugar
  • 200g of plain flour
  • 1 tsp of bircarb of soda
  • 100ml of greek yogurt
  • 2 large eggs
  • 1 teaspoon of vanilla essence
  • 140g of melted butter (plus more for greasing)
  • extra caster sugar for dusting
  1. Chop the strawberries and place them with a little water into a sauce pan and cook them until the fruit softens. Now add in the sugar to make jam.
  2. Rapidly boil the jam until it is thick enough to do the saucer test. This is where you have a cold saucer in the fridge, put a teaspoon worth of jam onto it, come back 3 minutes later and if it wrinkles when you run your finger through it the jam will be ready.
  3. Once it is ready, cool it in the fridge or freezer (but only to get its temperature down so you can use it in the bake).
  4. Grease a muffin tin with butter.
  5. Pre-heat the oven to 190c.
  6. Now, mix the caster sugar, flour and bicarb of soda together in a bowl and set it aside.
  7. In a jug mix the eggs, yogurt, and vanilla essence together.
  8. Now melt the butter and allow it to cool slightly.
  9. Make a well in the flour mixture and pour in the jug mixture and the butter. Fold in all the ingredients until it is completely incorporated.
  10. Now put a tablespoon or two of the mixture into each of the 12 holes, (this should us about 2/3 of the mixture)
  11. Add a teaspoon of your jam into the center of each muffin hole and and then gently spoon the rest of the doughnut mixture on top.
  12. Pop in the oven to cook for 16-18 minutes.
  13. Once ready, leave them to cool for 2-5 minutes and then on a baking tray sprinkle a fair amount of caster sugar onto the tray.
  14. Pop of the doughnuts out and roll them in the caster sugar.
  15. And then they are ready, lovely to eat warm but remember the jam may be hot.


  1. Love that strawberry core that would just melt in your mouth when you bite into the muffin. Coming over from Scrumptious Sunday. Would love it if you link this up with Piquant Potluck

  2. Thank you for sharing at Scrumptious Sunday! You're being featured this week! Congrats! Come by and check it out :-)