Vegan Jam Doughnut Muffins

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 ingredients
• 🧁 Muffin tin tips
• 🍩 How long do doughnut muffins keep?
• 🍩 Doughnut muffin fillings
• 🥣 Toppings
• 👩🏻‍🍳 Reader's photos
• 🧁 More vegan muffin recipes
• 📋 Want new recipes delivered to your inbox?
• ⭐ Pin it for later
• 🥦 Living on the Veg
• 💭 How to make easy donut muffins
• 📖 Recipe
• Comments

🍩 Muffins are better than doughnuts

I know, I know, doughnuts are a real treat!

So why are muffins better?

1. Muffins are baked not fried in deep oil
2. There's no kneading
3. Batter is quick to make
4. Safer to bake with no chance of burning yourself with hot oil
5. Easy clean up afterwards and no oil to dispose of
6. They are much lighter
7. Freshly baked muffins taste fabulous

🧁 Muffin ingredients

Here are the simple ingredients you need to make these delicious vegan jam doughnut muffins.

• Oat milk - or whichever plant-based milk you buy
• White wine vinegar - or lemon juice
• Vanilla extract - not essence, which is an artifical flavouring
• Vegetable oil - or another mild oil
• Plain flour - also known as all purpose flour
• Caster sugar
• Baking powder
• Salt
• Jam
• Maple syrup - optional, to give the sugar topping something to stick to

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.

1. Apricot jam
2. Biscoff spread
3. Blueberry jam
4. Blackberry jam
5. Chocolate spread
6. Coconut Caramel
7. Lemon curd - you can now buy vegan lemon curd
8. Marmalade
9. Raspberry jam - try this homemade Scottish raspberry jam
10. Vegan custard

🥣 Toppings

Toppings can make a donut or muffin really indulgent, here are a few ideas for vegan muffins.

1. Chocolate buttercream
2. Chocolate icing
3. Coconut caramel
4. coloured icing
5. Icing & crushed Oreos
6. or Icing & sprinkles
7. Jam and coconut
8. Lemon Icing
9. Melted dark chocolate
10. Sugar

👩🏻‍🍳 Reader's photos

I love when my readers send me photos (or share them on social media) once they have tried my recipes.

Here are a couple of recent photos of these jam doughnuts that were shared with me.

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.

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🥦 Living on the Veg

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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.

💭 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!