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Cinnamon doughnut muffins

These cinnamon doughnut muffins are super easy make and a healthier version of calorie-rich doughnuts. I used dairy-free butter, oat yoghurt and home-made, low sugar blueberry jam. They turned out really yummy! Next time I’ll make them with gluten-free flour. So lovely with morning coffee or afternoon tea during the cold months.  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g flour
  • 1 tsp baking powder
  • 125 g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 125 g butter or margarine melted
  • 1 cup natural or dairy-free yoghurt
  • About 3 Tbsp of raspberry or blueberry jam
  • Cinnamon sugar: 4 Tbsp sugar mixed with1 tsp cinnamon
  • 1 knob of butter/margarine melted

Method
 

  1. Preheat oven to 180°C and grease a 12-hole muffin tin (alternatively use silicon moulds).
  2. Sift flour and baking soda into a mixing bowl, then stir in the sugar.
  3. In another bowl, whisk the eggs, then add the yoghurt and vanilla extract. Mix in the melted butter.
  4. Carefully add the flour and gently mix until just combined - don’t over-mix!
  5. Place a spoonful of the mixture into each muffin hole, then put a small teaspoon of jam in the middle. Cover with another spoonful of batter, smoothing out the tops.
  6. Bake for about 15-20 minutes until they are golden and cooked through.
  7. Remove the tin from the oven and allow to cool the muffins in the tin for 5 minutes.
  8. Meanwhile, melt a knob of butter or margarine in a small saucepan. Mix the cinnamon with the sugar in a shallow bowl.
  9. When the muffins are cool, brush them with melted butter, then roll them in the cinnamon sugar.
  10. Put them on a wire rack to rest.
  11. Serve the muffins lukewarm.