Cinnamon Apple Doughnut Muffins

• butter↗110g g

  melted, plus extra for greasing the tin

• caster sugar↗70g g

  plus 30g for coating

• wheat flour↗110g g

  sifted

• baking soda↗½ tsp tsp
• cinnamon↗1 tsp tsp

  plus ½ tsp for coating

• natural yogurt↗50ml ml
• egg (free‑range)↗1 medium
• vanilla extract↗1 tsp tsp
• smooth apple compote↗60g g
• blueberry jam↗12 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas mark 6. Brush the melted butter very lightly into the wells of a 24‑cup mini muffin tin.

2. 2

   Combine 70 g of caster sugar with the flour, baking soda and 1 tsp of cinnamon in a large bowl, using a whisk to break up any lumps.

3. 3

   Mix the yogurt, egg, vanilla extract and apple compote with 110 g of melted butter, then pour into the flour mixture. Gently fold until just combined without lumps.

4. 4

   Using a spoon (or a small ice‑cream scoop) or two teaspoons, fill each muffin cup with half the batter. Add ½ tsp of jam to each muffin, then top with the remaining batter. Bake for 8–9 minutes until golden‑brown and slightly springy to the touch.

5. 5

   Place the 30 g of caster sugar and the remaining cinnamon in a large shallow bowl and mix. When the muffins are done, let them cool in the tin for 5 minutes, then carefully remove using a knife edge and roll each warm muffin‑doughnut in the cinnamon‑sugar mixture. Let cool completely on a rack or serve warm. Store in an airtight container for up to three days.