Blackberry doughnut muffins

Part jammy doughnut, part sugar-dusted cake – totally irresistible

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes 50 minutes

Makes: 12


180g unsalted butter, melted
150g natural yogurt
3 eggs
300g self-raising flour
275g caster sugar

Jam Filling:
150g blackberries
1 bramley apple (about 200g), peeled, cored and finely diced
100g caster sugar
1 tsp lemon juice


1. To make the jam filling, put the blackberries, apple, sugar and lemon juice in a pan over a medium heat. Stir and cook gently until the sugar has dissolved, then bring to a boil and bubble for 10-15 minutes. Take off the heat and leave to cool. The jam will look runny, but will firm up as it cools.

2. Preheat the oven to 190°C, gas mark 5. Brush the holes of a 12-hole muffin tin with 1 tbsp melted butter; leave the rest of the butter to cool slightly. Put the tin in the oven for 5 minutes to heat (not necessary if using silicone).

3. Beat together the yogurt and eggs, then stir in the remaining butter. In a large bowl, mix together the flour, 200g caster sugar and a good pinch of salt. Stir the wet ingredients into the dry, mixing well to remove any lumps.

4. Remove the muffin tin from the oven. Fill each hole 2/3 full with batter, then spoon over 1-2 tsp blackberry jam and cover with the remaining batter. Bake for 15-20 minutes until golden.

5. Cool the muffins in the tin for 2 minutes, then turn out and roll in sugar. Cool a little before eating.