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Strawberry & Champagne Duffins

By Sophie Loves Food

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Strawberry & Champagne Duffins

The donut/muffin combination cake. Filled with delicious Strawberry & Champagne preserve, with a buttery sugary coating.


420g plain flour

4tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

330g caster sugar

2 eggs, lightly beaten

375ml sour cream/buttermilk

2tsp vanilla extract

130ml sunflower oil

Coating , dipping and filling:

250g unsalted butter, melted

300g caster sugar

1/2 jar Strawberry Preserve with Champagne

Made with
Strawberry Preserve with Champagne


  1. Heat the oven to 180 degrees and grease two 12 hole muffin trays.
  2. Put all the dry ingredients in a bowl.
  3. Add all the wet ingredients and stir until just combined. Don't overmix.
  4. Spoon the mixture into the muffin tray, filling them three quarters of the way up.
  5. Bake for 22-30 minutes, until a skewer comes out clean.
  6. Whilst the Duffins are baking, put the melted butter and sugar in their own shallow bowls and set aside.
  7. Once ready, remove the Duffins from the oven and tip out.
  8. Immediately dip the muffins in the melted butter, then roll in the sugar to liberally and evenly coat.
  9. Fill a piping bag with jam. Push the nozzle/tip through the top (or bottom if you want it to look neater) of the doughnut, up to midway. Pipe about 1 tbsp of jam inside each doughnut.

Time: 45 mins

Makes: 22 Duffins

Difficulty: Easy

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