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Home » Cakes » Easy Jam Duffins

Easy Jam Duffins

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I'm utterly and completely in love with these incredible  Jam Duffins. Wonderfully addictive and just as easy to make as an ordinary muffin. Served warm  from the oven they taste as good as doughnuts! Squeal!

jam duffins on a glass tray with a spoonful of jam in the front and a duffin in a muffin tray and glass jars, jam jar and sugar jar to the back.

These jammy, sugary bombs are quite literally amazing. With very little effort they emerge from the oven with no great fanfare, just like any other everyday muffin.

But dunk them in butter and roll them in sugar and.......they will bring most to their knees.

Who knew a muffin could be so outstanding? One is NEVER enough, I'm just being upfront here from the very start.

There is a full recipe card with exact ingredients at the bottom of this post.

How To Make Jam Duffins (Doughnuts) From Scratch

A perfect bake for the kids to make with only a cursory stir of the wet and dry ingredients required and a spooning in of the jam before a final dunk and roll. These are the stuff of childhood memories.

 Ingredients and Substitutions

200 grams (7.05 oz) Self Raising Flour - you can substitute plain flour and add one and a half tsps of baking powder. You can use gluten free flour too but add another 2 tbsps of milk.

150 grams Sugar (5.29 oz) - caster sugar (refined or unrefined) but you can substitute granulated too.

1 Egg - large

12 tsp Jam - I use my favourite strawberry jam but you could use any jam you like.

125 mls Milk - semi skimmed as that is what I always have in my fridge. Any milk would be fine though.

85 mls Vegetable Oil - I use vegetable or sunflower oil as they are tasteless oils.

quarter of a tsp Salt - table salt. It is optional but it really does bring out all the subtle flavours well.

75 grams (2.6 oz) Butter - unsalted for dunking the duffins in when melted before rolling in sugar baby!

50 grams (1.76 oz) Sugar - for rolling the baked duffins in.

jam duffin ingredients in bowls and jugs on a white surface
  • Put the dry ingredients in a medium sized mixing bowl and give a stir with my wooden spoon or spatula.
  • Mix the egg, oil and milk together in a jug and whisk till combined.
mixing bowl with flour and sugar in next to a glass jug with egg, milk and oil in. Both with stirrers
  • Tip the liquid into the mixing bowl.
wet and dry ingredients together in a glass bowl with a wooden spoon
  • Stir only enough to combine and you can no longer see any flour visible in the batter. Only just enough stirring with muffins is advised to keep them light and fluffy.
jam duffin batter in a glass bowl with a wooden spoon
  • I use large paper cases to make these and get 8 to 9 muffins but you will make more with smaller cases. Line your muffin tins with your chosen paper cases and then fill each just about half full. Place a level tsp of jam in the middle of that batter.
  • You want the cases still to have at least 1 cm clear of batter otherwise they may overspill when baked.
blobs of jam on batter in red paper cases in a muffin tin
  • Top with another tbsp of batter.
jam duffins in red cases in a muffin tray ready for the oven

Bake for 20 minutes until golden brown and risen.

jam duffins baked and in a muffin tray with a spoonful of jam nearby and a sugar pot behind.
  • Have your melted butter and sugar ready in bowls for when the duffins emerge from the oven and as soon as you can handle them safely, carefully roll them in the butter and then the sugar.
  • Eat them warm with the biggest of grins. Be mindful of the fact that the jam may still be really hot in the centre so make sure they are cool enough for the children to eat.
jam duffins on a glass plate with a teaspoon of jam in the fore and a muffin tray with a duffin in and glass jars behind

Jam Duffin Tips

  • Don't overfill your paper cases. You are looking at leaving at least a cm clear from the batter to the top of the muffin paper case.
  • Use up any jam you have in the cupboard/fridge.
  • They are best eaten on the day. I like to reheat any leftovers for 5 seconds intervals in the microwave.  You need to be careful of the jam getting too hot in the middle so always eat with caution and supervise the children.
  • You can freeze these muffins double wrapped in silver foil for up to 3 months in the freezer. Thaw at room temperature before reheating.
  • These are really best eaten on the day.

If you like these jammy mouthfuls then you may like these too

Strawberry Muffins

Double Chocolate Muffins

Strawberry Jam Cupcakes

Strawberry Shortcake

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easy jam duffins on a glass plate with a spoon of jam in the front and glass jars behind

Jam Duffins

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These jammy, sugary bombs are quite literally amazing. With very little effort they emerge from the oven with no great fanfare, just like any other everyday muffin. But dunk them in butter and roll them in sugar and.......they will bring most to their knees.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Muffins
Cuisine American
Servings 9 servings
Calories 373 kcal

Ingredients
 

  • 200 grams self raising flour
  • 150 grams caster sugar
  • 1 large egg
  • 125 mls milk
  • 85 mls sunflower oil
  • ¼ tsp table salt
  • 12 tsp strawberry jam

Sugar Coating

  • 100 grams caster sugar
  • 75 grams unsalted butter melted

Instructions
 

  • Preheat the oven to 180 C/200 F/ Gas Mark 6
  • Put 200 grams of plain flour, 150 grams of caster sugar and a quarter of a tsp of table salt in a medium sized mixing bowl and give a stir with my wooden spoon or spatula.
  • Mix the egg, 85 mls oil and 125 mls milk together in a jug and whisk till combined.
  • Tip the liquid into the mixing bowl.
  • Stir only enough to combine and you can no longer see any flour visible in the batter. Only just enough stirring with muffins is advised to keep them light and fluffy.
  • I use large paper cases to make these and get 8 to 9 muffins but you will make more with smaller cases. Line your muffin tins with your chosen paper cases and then fill each just about half full. Place a level tsp of jam in the middle of that batter.
    You want the cases still to have at least 1 cm clear of batter otherwise they may overspill when baked.
  • Top with another tbsp of batter.
  • Bake for 15- 20 minutes until golden brown and risen.
  • When cool enough to handle dip the tops in the butter and then roll them in the sugar.
  • Eat while still warm but not hot.
  • Apply To Giddy Face.

Notes

  • Don't overfill your paper cases. You are looking at leaving at least a cm clear from the batter to the top of the muffin paper case.
  • Use up any jam you have in the cupboard/fridge.
  • They are best eaten on the day. I like to reheat any leftovers for 5 seconds intervals in the microwave.  You need to be careful of the jam getting too hot in the middle so always eat with caution and supervise the children.
  • You can freeze these muffins double wrapped in silver foil for up to 3 months in the freezer. Thaw at room temperature before reheating.
  • These are really best eaten on the day though.
All nutritional info is meant only as a guide and is approximate.

Nutrition

Calories: 373kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 83mg | Potassium: 58mg | Fiber: 1g | Sugar: 33g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword jam duffins, jam muffins, muffins
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Do let me know how you got on in the comments below or come on over and find me on my social media pages. I would love to connect with you. x

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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