Oh my goodness these Vegan Jam Doughnut Muffins are sinfully good and they taste just like a freshly cooked jam doughnut. Such a treat!
Everyone goes mad for these Vegan Jam Doughnut Muffins when I bake a batch.
They are soft and fluffy with jam in the centre, sugar on top and taste just like a jam donut.
Super quick and easy to make too.
They are the sort of bake where you actually groan after you've taken a bite. I kid you not.
Jump to:
- 🍩 Muffins are better than doughnuts
- 🧁 Muffin tin tips
- 🍩 How long do doughnut muffins keep?
- 🍩 Doughnut muffin fillings
- 🥣 Toppings
- 🧁 More vegan muffin recipes
- 🥦 Living on the veg & social media
- ⭐ Pin it for later
- ⭐ Sign up for a free recipe sent to your inbox every morning
- 💭 How to make easy donut muffins
- 📖 Recipe
- 💬 Comments
At a glance - jam doughnut muffins
⏲️ Ready in: 30 minutes
👪 Serves: 6
🍽 Calories: 284
🧾 Main ingredients: plain flour (all-purpose flour), caster sugar, baking powder, oat milk (or your regular milk), white wine vinegar (apple cider vinegar or lemon juice), vegetable oil (or other mild oil), vanilla extract & jam
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian
Summarise & save this recipe:
🍩 Muffins are better than doughnuts
I know, I know, doughnuts are a real treat!
So why are muffins better?
- Muffins are baked not fried in deep oil
- There's no kneading
- Batter is quick to make
- Safer to bake with no chance of burning yourself with hot oil
- Easy clean up afterwards and no oil to dispose of
- They are much lighter
- Freshly baked muffins taste fabulous
Also, try this easy vegan chocolate orange banana bread.
🧁 Muffin tin tips
Here are some things to think about when making muffins.
I like to use deep muffin trays filled with muffin or cupcake cases or cups.
Look for bigger paper cases.
When you line the tin with cases or cardboard cups, you don't need to grease the tray but if you are skipping the cases you will need to grease it well.
Cake release spray is my go-to option for greasing cake and muffin tins.
And finally, don't fill the cases more than ¾ full.
🍩 How long do doughnut muffins keep?
These type of muffin are best eaten on the day they are made.
They are at their very best when they are freshly made, but they can be kept in an airtight container for a few days and they are still pretty good.
🍩 Doughnut muffin fillings
Strawberry jam is my choice of filling for dairy-free donut muffins, but here are more tasty ideas.
- Apricot jam
- Biscoff spread
- Blueberry jam
- Blackberry jam
- Chocolate spread
- Coconut Caramel
- Lemon curd - you can now buy vegan lemon curd
- Marmalade
- Raspberry jam - try this homemade Scottish raspberry jam
- Vegan custard
🥣 Toppings
Toppings can make a donut or muffin really indulgent, here are a few ideas for vegan muffins.
- Chocolate buttercream
- Chocolate icing
- Coconut caramel
- coloured icing
- Icing & crushed Oreos
- or Icing & sprinkles
- Jam and coconut
- Lemon Icing
- Melted dark chocolate
- Sugar
If you would like to share recipe photos with me, either email me [email protected] or share on Facebook or Twitter, tagging me.
🧁 More vegan muffin recipes
Try these easy muffin recipes next.
- Blueberry Ginger Muffins
- Chocolate Chip Muffins
- Chocolate Choc Chip Muffins
- Lemon Muffins with Lemon Icing
- Strawberry Milkshake Muffins
Also, check out my cakes and bakes page for more ideas.
🥦 Living on the veg & social media
If you love my recipes follow me on social media and why not join my Facebook group Living on the Veg?
Such a friendly community with lots of recipes and chat. I'm in there every day chatting. It's such a nice place to spend time.
Follow & chat with me here:
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💭 How to make easy donut muffins
Step-by-step photos. Keep scrolling for the full printable jam donut muffins recipe (with full ingredient list and nutritional info).
Step 1
- Preheat the oven and add cupcake or muffin cases to a muffin tin.
- Add the milk and vinegar (or lemon juice) to a jug and set aside (full ingredients in printable recipe card below).
- Now add the flour, sugar, baking powder and salt to a mixing bowl.
Step 2
- Mix the dry ingredients well.
- Add vanilla extract and oil to the milk and stir, then pour the wet ingredients into the dry ingredients.
Step 3
- Fold the wet ingredients into the dry until just combined. Overmixed muffins are rubbery, so go lightly and don't worry about little bits of flour.
- Use an ice cream scoop (or spoon) to half fill the muffin cases.
- Add jam to each.
Step 4
- Top with more muffin batter. They should be about ¾ full, maybe a little more.
- Now sprinkle with sugar then bake.
- While still in the tin, you can add a little more sugar to the tops. Brush with a little maple syrup and then sprinkle with sugar or dunk in sugar. The syrup will help it stick.
- Leave to cool for a few minutes before moving to a baking rack to continue cooling.
- Enjoy!
📖 Recipe
Vegan Jam Doughnut Muffins
Ingredients
- 200 ml oat milk or whichever milk you buy
- 1 teaspoon white wine vinegar or lemon juice
- 1 teaspoon vanilla extract
- 50 ml vegetable oil or other mild oil
- 200 g plain flour also known as all-purpose flour
- 50 g caster sugar plus extra for sprinkling
- 1 teaspoon baking powder
- 1 pinch salt
Filling and topping
- 6 teaspoons strawberry jam or your favourite flavour
- 3 teaspoons maple syrup optional
- 3 teaspoons caster sugar optional
Instructions
- Preheat the oven to 180c/160c fan/350f/gas mark 4 and add cupcake or muffin cases to a 6 hole muffin tin.
- Add the milk and vinegar (or lemon juice) to a jug, mix and set aside.
- Now add the flour, sugar, baking powder and salt to a mixing bowl.
- Mix the dry ingredients well.
- Add the vanilla extract and oil to the milk, mix and pour into the dry ingredients.
- Fold the wet ingredients into the dry until just combined. Be careful not to over mix. Don't worry about little bits of flour.
- Use an ice cream scoop or spoon to add some batter to each muffin case, you want to half fill them.
- Add a teaspoon of jam to each, then top with the rest of the batter and sprinkle with sugar.
- Bake for 20-25 minutes until baked and lightly golden. You can insert a skewer or toothpick. If it's clean of batter, then it's baked through. If not give it a few more minutes.
- Remove from the oven and leave to cool in the tin. Once they are just warm, you can brush with maple syrup and sprinkle with or dunk in sugar for that sugary doughnut topping.
- Enjoy!
Amber Yuen says
Wowwwww really yummy! I love the flavour, it's like a donut, but not too sweet, perfect for me! I want to try dusting powdered sugar and using blueberry jam instead of strawberry.
I do think the muffin is on the moister side, and it does get a bit chewy and dense the next day. The jam also leaks out while baking and causes the muffin to be soggy, so it's best eaten on the first day!
Jacqueline Meldrum says
They are definitly best eaten on the day you make them like all muffins. if you make sure you don't add too much jam and it's in the centre it shouldn't leak. Glad you enjoyed them.
Moira says
Can you make these gluten free? My daughter has allergies to wheat, dairy and eggs. She has only recently been diagnosed so it is a big learning curve. I want to show her what she can eat and not dwell on what she can’t eat so a treat like this would be fantastic.
Jacqueline Meldrum says
I am not an expert in gluten-free diets, but I have whizzed porridge oats into flour before and used it to bake cakes and bread instead of plain flour and of course you can buy gluten-free oats. So this might be a good option for you. I may make lighter bakes like muffins or cupcakes a bit heavier, a bit like wholemeal flour can, but worth a go I think.
Michele says
Can date sugar be used instead? It’s very healthy and a natural sugar.
Jacqueline Meldrum says
I don't see why not then, although I have never tried it.
Jess says
I love making muffins and am happy to have this vegan option now!
Jacqueline Meldrum says
I hope you really enjoy them Jess, they are a real favourite here.
Anita says
Love it. This is a great way to make donuts when trying to avoid deep frying.
Jacqueline Meldrum says
Oh yes definitely these are much quicker, easier and safer to make than regular doughnuts.
Sisley White - Sew White says
I never thought that vegan muffins would taste so good! A huge hit for our vegan family members.
Jacqueline Meldrum says
YAY, I am so glad you all enjoyed them, they are such a favourite here.
Linda says
Just the photo makes me drool! I'm a sucker for a good bakery-style muffin and these were absolutely delicious! I used lemon curd as the filling and dipped the top in a lemon glaze. And since I am dairy-free, it was nice to make these moist muffins that were yummy enough the whole family could enjoy.
Jacqueline Meldrum says
I love your tweaks Linda, I bet these tasted absolutely amazing. I'm glad you enjoyed the recipe.
Rika says
I love the idea of using the vegan jam as a filling! I am sure it's healthier and it tastes good.
Jacqueline Meldrum says
I may not say that, then jam is the same, but the muffins are definitely less fattening than doughnuts.
James says
I've been telling everybody about these. They are so good just like jam donuts. Keep up the good work. (James)
Jacqueline Meldrum says
I am so glad you enjoyed them. Thanks for letting me know James.
Jill says
Just spotted these Jacqueline. My daughter will love these and much easier to make than doughnuts. I hate cooking in hot oil. Jill
Jacqueline Meldrum says
Oh yes I know what you mean. I am always nervous of that too. My air frier is quite a good replacement for some things. Enjoy the muffins Jill.
Pat says
I am drooling over these Making them at the weekend. Thanks for the recipe. Pat
Jacqueline Meldrum says
I hope you enjoy them Pat. We really love these muffins.
Fiona says
I made these with blueberry jam and they were the best muffins I have made Tx
Jacqueline Meldrum says
Oh they must have been so good with blueberry jam. I am pleased you loved them.