Baking Party Food Recipe Vegan Vegan jam duffins Michael Catling11 June 2025057 views 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 Pin Print Ingredients 200g self-raising flour100g soft brown sugar1 large free-range egg85g sunflower spread125ml semi-skimmed milk1 tsp vanilla extract1/2 tsp ground sweet cinnamon, plus extra for dusting1 jar of raspberry jam To serveIcing sugar, for dusting Instructions Step 1Preheat the oven to 180C and line a 12-hole muffin tin with muffin or cupcake cases. Step 2Place 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 3Spoon 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 4Bake 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. Tag me on Instagram at @Chef_Catling. 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.