Jam doughnut muffins with peanut butter fudge sauce

Makes: 12 Prepare & Cook:


  • 250ml milk
  • 170ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla essence
  • 400g self-raising flour
  • 200g caster sugar
  • 12 tsp strawberry jam
  • 175g soft light brown sugar
  • 300ml double cream
  • 125g peanut butter
  • 200g unsalted butter
  • 200g granulated sugar


  1. Preheat the oven to 190°C, gas mark 5. Line a 12-hole muffin tin with muffin cases. 

  2. Whisk the milk, oil, eggs and vanilla. Gently stir in the flour and caster sugar. Spoon a heaped tbsp of the mix into each case, then add 1 tsp jam. Cover with the rest of the mix. Bake for 20-25 minutes until risen and golden.
  3. Meanwhile, put the brown sugar, cream and peanut butter in a small pan set over a low heat and stir until the sugar dissolves. Simmer for 2-3 minutes, stirring all the time, until golden and syrupy.
  4. Melt the butter in a pan and pour the sugar into a wide, shallow bowl. Let the muffins cool for 5 minutes, then remove the cases. Brush each muffin generously with butter and roll in the sugar, coating all over. Serve warm with the fudge sauce.

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