Mini doughnut muffins: Deliciously sweet and easy to make

Ingredients for Mini doughnut muffins

• 100 g butter, softened

• 75 g caster sugar, plus extra to dust

• 100 g plain flour

• 2.5 ml baking soda

• 50 g plain yogurt

• 1 egg

• 5 ml vanilla extract or vanilla bean paste

• 15 g raspberry jam

• 15 g apricot jam

You will also need:

• a 24-hole mini muffin tray

• two disposable piping bags

How to make Mini doughnut muffins

1. Preheat the oven to 200°C (180°C fan) or gas mark 6.

2. Melt the butter in the microwave or in a pan over medium heat, then use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.

3. In a bowl, combine the sugar, flour, and baking soda.

4. In a small jug, mix the remaining melted butter with the yogurt, egg, and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.

5. Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7–8 minutes, or until golden brown and risen.

6. While the muffins are baking, spoon the jams into two piping bags and snip the end off each with scissors.

7. Remove the hot doughnut muffins from the oven and roll them in superfine sugar.

8. Make a small hole in the bottom of each muffin with a skewer, then pipe raspberry jam into the centre of half the muffins and apricot jam into the rest.

9. Serve the muffins warm, as they are best enjoyed fresh from the oven.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.