Strawberry Duffins- Strawberry doughnut muffins, baked (not fried) doughnuts crossed with a muffin, filled with strawberry jam and topped with sugar. Incredibly easy to make and amazing served warm.
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Duffins? I know- strange name. They are literally a cross between a doughnut and a muffin, created by baker Bea Vo. I discovered them when I was reading an article about NYC's famous cronuts. Then I noticed them in cafes; Starbucks occasionally have them and controversially trademarked the name two years after Bea created them for her own cafe.
The first time I made Strawberry Duffins, I was surprised by how oh so good they were! Delicious! Great for afternoon tea or a children's party. Mostly, I make them just because, why not?
Strawberry Duffins have that lovely thick doughnut texture, but slightly lightened, like a muffin. They really taste like doughnuts, but without the deep-fried, oily outside.It's all the yum of a doughnut but far easier to make and lighter on the calories. They are so more-ish, it's ridiculous!
I tend to made strawberry jam ones, but they are great with raspberry jam, or lemon curd. Top tip- use thick, plain Greek yoghurt to avoid making the mixture too runny. (I personally like the Liberte brand for this). You can also substitute a fruit yoghurt instead, if you don't have plain to hand. I have made strawberry duffins with strawberry yoghurt and they turned out very well.
Once you make these Strawberry Duffins, you'll keep coming back to make more, I promise you!
Try my other duffin recipes too:
Blueberry Duffins (Doughnut Muffins)
Mini Cinnamon Duffin Bites
Duffins? I know- strange name. They are literally a cross between a doughnut and a muffin, created by baker Bea Vo. I discovered them when I was reading an article about NYC's famous cronuts. Then I noticed them in cafes; Starbucks occasionally have them and controversially trademarked the name two years after Bea created them for her own cafe.
The first time I made Strawberry Duffins, I was surprised by how oh so good they were! Delicious! Great for afternoon tea or a children's party. Mostly, I make them just because, why not?
Strawberry Duffins have that lovely thick doughnut texture, but slightly lightened, like a muffin. They really taste like doughnuts, but without the deep-fried, oily outside.It's all the yum of a doughnut but far easier to make and lighter on the calories. They are so more-ish, it's ridiculous!
I tend to made strawberry jam ones, but they are great with raspberry jam, or lemon curd. Top tip- use thick, plain Greek yoghurt to avoid making the mixture too runny. (I personally like the Liberte brand for this). You can also substitute a fruit yoghurt instead, if you don't have plain to hand. I have made strawberry duffins with strawberry yoghurt and they turned out very well.
Once you make these Strawberry Duffins, you'll keep coming back to make more, I promise you!
Try my other duffin recipes too:
Blueberry Duffins (Doughnut Muffins)
Mini Cinnamon Duffin Bites
Make Strawberry Duffins
For full details and a printable recipe card, scroll to the end of this post.
duffin, doughnut, muffin, strawberry jam
cake, afternoon tea
British
Strawberry Duffins
Strawberry Duffins- Strawberry doughnut muffins, baked (not fried) doughnuts crossed with a muffin, filled with strawberry jam and topped with sugar. Incredibly easy to make and amazing served warm.
prep time: 20 minscook time: 17 minstotal time: 37 mins
ingredients:
- 200g plain flour
- 150g caster sugar (plus some for dusting)
- 150ml plain Greek yoghurt
- 2 eggs
- 150g butter
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 6 tbsp strawberry jam
instructions
1. Pre-heat the oven at 200 (180 fan, gas mark 5)
2. Mix all the dry ingredients together well.
3. Melt the butter and tip into the dry ingredients with the vanilla.
4. Mix the eggs and the yoghurt together in a jug.
5. Tip the egg mixture in and start combining all the ingredients slowly. You want it to be thick and slightly lumpy, so don't over-mix or you won't get the right texture. Be particularly careful if using a food mixer.
6. Put a heaped tablespoon of duffin batter in each cake case. It should fill it about 2/3.
7. Put a tsp of jam on top of each one and then put a tsp of mixture on top. You want the jam to be covered, but don't want to overfill the case.
8. Put them in the oven for 17-20 mins. They should be golden and firm.
9. When you have taken them out of the oven, let them cool a little, remove from the tin and sprinkle some more caster sugar over the top to get the doughnut effect.
10. Serve warm, or keep for 2-3 days in a tin.
calories
249
249
fat (grams)
12
12
sat. fat (grams)
7
7
carbs (grams)
32
32
protein (grams)
4
4
sugar (grams)
19
19
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