For another very simple bake I have these lovely Raspberry Doughnut Muffins.
Although doughnuts are usually fried these doughnut muffins are baked, as are muffins.
But they are filled, as is often the case with doughnuts, and they are rolled in sugar once baked. That gives them the familiar doughnut exterior.
As you will know, doughnuts are usually a yeasted dough which is fried before being filed and coated in sugar.
Muffins, of course, are baked in the oven, as are these doughnut muffins. As such they are also very much quicker to make than doughnuts. So they are very good for those who would like a doughnut but don’t have the time to make them.
Muffin lovers like these as they so closely resemble those too.
Although I coated my raspberry doughnut muffins in a sugar mixed with speculaas spice other spices, such as cinnamon, can be used too. Indeed spice doesn’t need to be included at all for those who prefer as plain sugar coating.
Mine looked so good and they tasted great, with the combination of flavours, raspberry, vanilla and speculaas spice working so well together. In fact I will make them again very soon as I enjoyed them so much. I will also try with different fillings and coatings.
Doughnuts and muffins are just so good that I think you may enjoy some other recipes I have on the blog as detailed below.
Raspberry Doughnut MuffinsCourse: MuffinsDifficulty: Easy
200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
5g(1 tsp) baking soda
150g(3/4 cup) caster sugar
100ml(1/3 cup + 4 tsp) double cream(or sour cream, buttermilk, yoghurt)
2 medium eggs(large in USA)
150g(10 tbsp + 2 tsp) melted unsalted butter, cooled
5ml(1 tsp) vanilla extract
3g(1/2 tsp) salt
100g(4 tbsp) raspberry jam
100g(1/2 cup) caster sugar, for rolling
3g(1 tsp) speculaas spice ( or cinnamon ) optional, for rolling.
14g(1 tbsp) melted butter for brushing.
- Preheat the oven to 190C/170C/375F
- Grease the insides of a 12 hole muffin pan.
- In a large bowl mix the flour, sugar, baking soda and salt together.
- Whisk the eggs and cream together until well combined.
- Pour the eggs and cream onto the dry mixture and then add the butter as well.
- Using a wooden spoon or a spatula gently stir everything together until fully combined into a thick batter.
- Take 2/3 of the batter and divide it equally between the 12 muffin pan cups(about 38g), and spread over the base.
- Spoon about 1 tsp of raspberry jam onto the centre of the batter in each cup.
- Carefully spoon the remaining 1/3 of the batter over the top of the jam, carefully spreading to fully encase the jam.
- Bake the doughnut muffins in the oven for 15 to 20 minutes, until they have risen well and coloured nicely on the top.
- If using spice stir it into the 100g sugar.
- Carefully remove the muffins from the pan, while they are still quite hot, and (if desired) brush them with a little melted butter.,
- Roll the doughnut muffins in the sugar/spice mix and place on a wire rack to cool.