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This Week’s Recipe

This week Mrs Edwards has been demonstrating Donut Muffins during her online lessons, here’s the recipe if you want to have a go at making them at home.


140g caster sugar

200g plain flour

1 tsp bicarbonate of soda

100ml natural yogurt

2 large eggs , beaten

1 tsp vanilla extract

140g butter , melted, plus extra for greasing

12 tsp seedless raspberry jam

For the topping

100g caster sugar,

2 tsp cinnamon,

50 g butter, melted.


  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6 and line a muffin tin with 12 muffin cases.
  2. To make the muffins, sift the dry ingredients into a mixing bowl.
  3. Place the vanilla extract, eggs, yogurt and melted butter into a measuring jug and whisk to combine.
  4. Make a well in the dry mix, slowly pour the wet mix into the dry whisking to combine.
  5. Spoon a tablespoon of muffin mix into each case, top with a teaspoon of raspberry jam and finish with a spoonful of muffin mix to cover.
  6. Bake in a pre-heated oven for 20-25 minutes or until golden brown. To check the muffins are cooked, insert a skewer into the centre, it should come out clean when cooked.
  7. Place the muffins on a cooling rack for 10 minutes.
  8. To make the topping, mix the sugar and cinnamon in a bowl.
  9. Remove the paper cases from each muffin and discard.
  10. Brush each muffin with melted butter and toss in the cinnamon sugar mixture to coat.

Chef’s Tip

For a tasty twist on this recipe swap the raspberry jam for lemon curd and swap the cinnamon in the topping for ground cardamon.

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