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!
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.
- 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.
- 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 20 minutes until golden brown and risen.
- 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 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
Jam Duffins
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.
Nutrition
All nutritional information is approximate and intended only as a guide.
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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