Cinnamon & Apple Doughnut Muffins
These delightful muffins capture the essence of doughnuts without the need for deep-frying. They feature a spiced batter enriched with apple compote and a hidden blueberry jam centre. Once baked, the warm muffins are rolled in a fragrant cinnamon sugar for a classic finish. Perfect for a festive gathering or afternoon tea, they stay fresh for several days. This recipe yields 24 individual treats.
Ingredients
- 110g butter melted, plus extra for the tin
- 70g caster sugar plus 30g for dusting
- 110g plain flour sifted
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon plus 1/2 tsp for dusting
- 50ml natural yogurt
- 1 medium free-range egg
- 1 tsp vanilla extract
- 60g smooth apple compote
- 12 tsp blueberry jam
Method
- Preheat your oven to 200C/180C fan/gas 6. Lightly coat the wells of a 24-hole mini muffin tray using a little melted butter.
- In a large bowl, whisk together 70g caster sugar, the sifted flour, bicarbonate of soda and 1 tsp cinnamon until any lumps are gone.
- Combine the yogurt, egg, vanilla extract and apple compote with 110g of melted butter. Pour this wet mixture into the dry ingredients and fold gently until you have a smooth batter.
- Use a small scoop or two spoons to place half the batter into the prepared tray. Add ½ tsp jam to the centre of each, then cover with the remaining batter. Bake for 8-9 mins until golden and springy to the touch.
- Mix 30g caster sugar with the remaining 1/2 tsp cinnamon in a shallow bowl. After baking, let the muffins cool in the tin for 5 mins. Carefully remove them and roll each warm muffin in the cinnamon sugar. Cool fully on a wire rack or enjoy warm. Store in an airtight container for up to three days.
Nutrition (per serving)
Calories86 kcal
Fat4 g
Saturates3 g
Carbs11 g
Sugars7 g
Protein1 g
Sodium64 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinejewish
DietVegetarian
