Vegan jam duffins

Just as easy to make as ordinary muffins, these sugar-dipped duffins taste every bit as good as jam doughnuts when served warm from the oven.

I still remember seeing a duffin for the first time. I was browsing my local coffee shop and I couldn’t quite figure out why it’s taken so long to merge the best bits of a doughnut and muffin together.

It’s such a brilliant idea and there’s something incredibly satisfying when you take that first bite and the jam starts oozing out of the centre.

The surprise element is such a hit with kids especially and you can really have some fun by using different fillings. My favourite is raspberry jam, but often I’ll mix and match by using a 50/50 split of lemon curd or peanut butter.

How To Make Vegan Jam Duffins

• Chef Catling’s recipe notes
• Recipe: Vegan jam duffins
• Frequently asked questions

Tips & Notes To Know

• Use room temperature ingredients: To get the best rise and texture, use room temperature eggs, milk and sunflower spread. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture.
• Don’t overmix the batter: Overmixing is the No.1 cause of a dense texture because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible.
• Aim to fill each case about two thirds of the way full: Overfilling can cause them to rise unevenly, leading to a duffin top that’s too big or uneven, or the batter spilling over.
• Resist the urge to check on your duffins too early: Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The duffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs attached.
• Cool properly: Once baked, allow your duffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam.

Vegan jam duffins

Serves: 12 Prep time: 15 mins Cook time: 20 mins 20 mins

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Ingredients

200g self-raising flour
100g soft brown sugar
1 large free-range egg
85g sunflower spread
125ml semi-skimmed milk
1 tsp vanilla extract
1/2 tsp ground sweet cinnamon, plus extra for dusting
1 jar of raspberry jam

To serve
Icing sugar, for dusting

Instructions

Step 1
Preheat the oven to 180C and line a 12-hole muffin tin with muffin or cupcake cases.

Step 2
Place the self-raising flour, brown sugar, sunflower spread, beaten egg, milk, vanilla extract and cinnamon in a mixing bowl and beat with a whisk until just combined.

Step 3
Spoon the filling into each case until a third of the way full. Add a heaped teaspoon of jam into the middle of each muffin, then top with more mixture until the filling is covered.

Step 4
Bake for 20 minutes or until golden, risen and just firm to the touch. Leave the duffins to cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar and cinnamon, if desired, before serving. 

Frequently Asked Questions

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour.