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Jelly Donut in a Mug (MugNut) : Move over Cronut, step aside Duffin, there's a new nut in town: a Mugnut to be exact, or a Jelly Donut made in a mug. And it’s INCREDIBLE!

Microwave Jelly Donut in a Mug: Mugnut (Microwave Mug Meals)

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Hi Bold Bakers!

Move over Cronut, step aside Duffin, there’s a new nut in town: a Mugnut to be exact, or a Microwave Jelly Donut made in a mug. We are stepping up our Mug game and taking on the traditional donut at the same time.

This is a donut that can be mixed up in less than five minutes, cooked in one minute with no need for a fryer, and it tastes like a donut!!!! What is not to love about that?

If you like this recipe you will love my other Microwave Mug Meals like Egg MugMuffin, Mug LasagnaLoaded Baked Potato Soup in a Mug and Chocolate Pudding in a Mug.

And for the first time, you’ll find the nutritional values, calories and Weight Watchers Points for each Mug Meal with the printable recipes on each of the recipe pages.

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Feeling that 3 o’clock slump? A Mugnut is the perfect pick me up and just tastes 5 minutes from start to finish.

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This Mugnut is the perfect little single serving donut all for you.

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I just love the donut’s texture, and the cinnamon and jam go so well together.

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4.8 from 32 reviews
Jelly Donut in a Mug (Mugnut)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 tablespoons (1oz/30g) Butter
  • 4 tablespoons all-purpose flour
  • 1 Egg yolk
  • 2 tablespoons sugar
  • 1 tablespoon milk
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon Strawberry jam
  • Cinnamon sugar to garnish
Instructions
  1. Place butter into a microwavable mug and microwave until just melted. (roughly 20 seconds)
  2. Add in the remaining ingredients; mix well with fork until just combined
  3. Once the batter is mixed place the spoonful of jam down into the batter to get a jammy center
  4. Microwave for 45 seconds or until is firm on top. (Cooking time is based on my 1200W microwave so your timing might vary) Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
  5. Sprinkle some cinnamon sugar on top and enjoy straight away!
Notes
They can be mixed up in advance for an even speedier meal
Cooking time will vary depending on your microwave and the width and depth of the mug

You can replace the egg with 2 tablespoons of banana or apple sauce
You can bake them in the oven at 350oF (180oC) for roughly 10-12 minutes. However every mug is different so I advise checking on it after 10 and then make a call.
Nutrition Information
Serving size: 1 serving Calories: 639 Fat: 28g Saturated fat: 16g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 88g Sugar: 63g Sodium: 1521mg Fiber: 1g Protein: 10g Cholesterol: 248mg

Be sure to check out my other Mug Cake, Cookies, Cheesecake & Breakfast recipes & videos:

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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216 Comments

  1. Niamh on March 3, 2016 at 12:53 pm

    Made this and it just tasted of the egg! it was gross!

    • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2016 at 8:58 pm

      Hi Niamh, I have witten in my notes that if you taste egg from your cake it means it was over cooked in the microwave. And yes it wouldn’t taste great if that were the case. Next time cook for less and it will be delicious

      • puja on March 16, 2016 at 3:10 am

        Awesome recipes of yours

        • Profile photo of Gemma Stafford on March 16, 2016 at 2:23 pm

          Thank you Puja for your kind words,
          Gemma 🙂

      • Alexandra on January 16, 2017 at 8:32 am

        That was sooooo good just made it for breakfast omg amazing! And what I did instead of putting more jam on top I put some plain yogurt that was awesome! Good job on the amazing recipe

        • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 11:33 am

          That is great Alexandra, thank you for letting me know,
          Gemma 🙂

    • Sham on March 21, 2016 at 7:49 am

      Agreed dis was sick gal 🙂 nice work keep it up be can u post a recipe for chicken burger in a mug plz it would make my life !!!

      • Profile photo of Gemma Stafford on March 22, 2016 at 3:18 am

        Hi Sham,
        Ha ha! now you are stretching things a bit!
        Gemma 🙂

    • Profile photo of marisa1 marisa1 on June 26, 2016 at 1:50 pm

      I replaced the egg with apple sauce and it was delicious.

      • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2016 at 8:51 pm

        I love to hear that 🙂

    • Red Fierce on July 18, 2016 at 2:19 am

      But you rated it 5 stars ha

    • Red Fierce on July 18, 2016 at 2:21 am

      I made this without the jam and it was really good! I am surprised but I feel like this is SOO dangerous bc I could end up making this a lot more. I wonder how you look so healthy/skinny. haha love this!

      • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:06 pm

        Hi there,
        That is great, so good to hear that you guys are making these recipes your own. I eat a little of everything! more than I should at times too, but i like to get out and about and walk waffles, run sometimes too, so moderation in all things! Thank you for your input, i appreciate it.
        Gemma 🙂

  2. Bridget on March 3, 2016 at 9:49 pm

    this was really good with raspberry jam too. as a video request, could you please make a healthy dessert? as in no-little sugar or salt? thanks heaps! can’t wait for more wonderful videos like this

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:32 pm

      Hi Bridget, I know, you are right, I really need to do this. I have had loads of requests for healthier recipes, and I intend to work on this this year.
      Thank you for being in touch,
      Gemma 🙂

  3. Jessica on March 3, 2016 at 10:44 pm

    I just made this donut! It was amazing and I thought that it wouldn’t work but it did which so cool. ?? I love this recipe and I don’t have to make a whole batch of them!!

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:30 pm

      Hi Jessica, thank you for letting me know, I am so happy to hear that 🙂
      Gemma

  4. Linda on March 5, 2016 at 6:44 am

    Just finished making this mugnut. It was very easy, ingredients will probably always be at hand and the texture was perfect. I used raspberry jam and it was delicious! I’m didn’t add the extra cinnamon sugar on top I didn’t think it needed it, the extra dollop of jam on top was perfect! Can’t wait to make them for my grandson! Thanks. Love your recipes

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:28 pm

      hi Linda, I am so happy to hear this, thank you for letting me know 🙂
      Gemma

  5. Naeila on March 5, 2016 at 2:01 pm

    Mine turned out terrible. I think I put too much jam in the middle. The jam overflowed on top of the donut after I took it out of the microwave. Actually, I microwaved it for 45s first and saw that it was not finished. The spoon did not can out clean when I tested it inside the donut and also the center was still a batter consistency. The surroundings looked finished but since the center wasn’t I put it back for another 15s. Then when I took it out I saw the jam coming out of the sides. Can you tell me what I did wrong? Yours always turn out perfect! Haha 🙂

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:25 pm

      Oh Naeila, I am sorry this happened to your cake. I am wondering about the mug. What size is it? is it deep? I usually use a 6oz mug, with a wide mouth. this works best for me. 🙂

  6. Christian Craig on March 5, 2016 at 2:21 pm

    I just made this donut but I am not sure whether it was don or not because at 45s was barely cooked. I used the applesauce sub and I cooked it for an extra 30s.

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:50 pm

      Christian,
      When it is cooked it should be firm to the touch. Open the oven, touch the top of the cake with your finger, if it is firm it is cooked. If not return it to the oven for 10 seconds at a time. Egg will cook, and firm up the mix in a different way to applesauce, you will always get a different result,
      Gemma 🙂

  7. Jasmine on March 5, 2016 at 3:57 pm

    I cooked it for like a minute and 10 seconds. It was so good. It’s like a mini cake.

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:01 pm

      I am so happy to hear that Jasmine, Gemma 🙂

  8. George on March 6, 2016 at 5:53 am

    Just made it, tastes deli, but it turned out really moist ( not that I have a problem with that ), maybe it was because I couldn’t wait for it to cool down, I directly dug in that cinnamon rich Mugnut 😉

    • Profile photo of Gemma Stafford on March 7, 2016 at 6:03 am

      Ha ha George, yes, all foods cooked in a microwave continue to cook in their residual head for a minute or so. This allows for the cake to firm up, I am glad you enjoyed it though,
      Gemma 🙂

  9. Jamila on March 6, 2016 at 6:22 pm

    Omg I am absolutely in love with this recipe!! I have made this twice now and has definitely become a favourite in my family. Thanks Gemma 😀

    • Profile photo of Gemma Stafford on March 7, 2016 at 6:01 am

      Hi Jamila,
      Thank you so much for getting in touch and for your kind words.
      I am really happy to hear that,
      Gemma 🙂

  10. Chloe Rufus on March 6, 2016 at 11:59 pm

    Hey Gemma,
    I made your Mugnut, and it was amazing, not what i was expecting! 😀
    I’ve also made your pizza in a mug like 4 or 5 times and all have come out great!

    I love all your recipes and can’t wait for the many more mouth watering ones to come in future:)

    Lots of yummy love
    -Chloe

    • Profile photo of Gemma Stafford on March 7, 2016 at 6:00 am

      Hi Chloe, That is so nice to hear, thank you for being in touch, and for letting me know, I am happy to have you with me,
      Gemma 🙂

  11. Lullaby on March 7, 2016 at 10:26 pm

    I ran out of baking powder so I used baking soda instead and topped it with mint chocolate chip ice cream afterwards and it came out amazing. Was it a good idea to use the soda or no? Just for next time.

    • Profile photo of Gemma Stafford on March 8, 2016 at 6:10 am

      Hi Marina,
      Yes, you can use baking soda, but it is better to use baking powder when you use sweet milk. When you do it again add a few drops of lemon juice to the mix, it will balance out the acid and act a bit like buttermilk would. Good job by the sound of it!
      Gemma 🙂

  12. Samantha on March 8, 2016 at 1:34 am

    This recipe is pure awesome! My husband loved it sooo much, he asked for me to make again tomorrow! The best mug recipe, I have ever tried! Keep up the great work!!!

    • Profile photo of Gemma Stafford on March 8, 2016 at 6:04 am

      Hi Samantha, Thank you for your kind comments. You now need to show your husband how to make it for you! lol,
      Gemma 🙂

      • Christian on October 6, 2016 at 8:16 am

        Hey, my kids are allergic to cinnamon so what could I sub it for? Thanks. 😀

        • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 9:34 am

          Hi christian,
          that is too bad! you can use nutmeg, which is a lovely spice, or just leave it out!
          Gemma 🙂

    • Absolutely agree its one of the best so far. I too can't waìt for more.. we love all the mug recipes the most. on March 12, 2016 at 6:39 pm

      Excellent as always

      • Profile photo of Gemma Stafford on March 13, 2016 at 4:01 am

        Hi Lorna,
        thank you so much for your kind comments,
        Gemma 🙂

  13. Diana on March 8, 2016 at 7:32 pm

    I just tried it but because I didn’t have jam, I put nutella instead… and it was magnificient!! I absolutely LOVE the fluffy texture! 🙂 thanks for the recipe

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:32 am

      Hi Diana,
      What a great idea! now this is your own recipe, well done,
      Gemma 🙂

  14. Melody on March 8, 2016 at 11:32 pm

    Hi Gemma,
    I am just amazed at the simple ingredients yet the quality, richness and the taste is just perfect. Thank you so much that I don’t have to go out and waste money on over priced sweet cravings with I have most of the time.used 3 berries jam and it was so good!:)

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:31 am

      Ah Melody, thank you for your kind words, and for making this recipe your own, that is what it is all about!
      Gemma 🙂

  15. Sarah on March 9, 2016 at 1:36 pm

    Hi Gemma,

    I stumbled across these this week and am so excited to try mug meals out this weekend. I definitly want to try the jelly donut. Would it also work with wheat flower?

    • Profile photo of Gemma Stafford on March 10, 2016 at 2:53 am

      Hi Sarah,
      Yes, I generally use wheat flour, so you are good to go! I am happy you found us, check out our YouTube channel and Facebook site too, we do some extra things there,
      Gemma 🙂

  16. Pamela B on March 9, 2016 at 6:34 pm

    I just tried this recipe for the first time. I was looking for something quick and simple I could make as a sweet treat for the kids without making a big batch of cookies, brownies, cup cakes ect.. It turned out great, but tasted more like coffee cake than a donut, but very tasty. I also used raspberry jam and put an extra dollop on top after coming out of the microwave while still warm. The kids loved this recipe and said, “It’s a keeper mom, please make this again!” It’ll be my go to after school snack when the kids are craving something sweet and yummy. Thanks for sharing this one Gemma!

    Pamela

    • Profile photo of Gemma Stafford on March 10, 2016 at 2:43 am

      Hi Pamala,
      Thank you for letting me know, now you are a step away from getting them to do the baking themselves, while you sit down with your feet up, happy days! thank you for letting me know,
      Gemma 🙂

    • carter norwood on January 21, 2017 at 7:25 am

      Excellent 🙂 i love this reccepie sooooooooooooooo much

  17. Rachel M on March 10, 2016 at 4:12 pm

    this was AMAZING!! I was worried it wouldn’t work BUT it was amazing, so tasty and squishy and jammy and perfect! <3 i used raspberry jam and it was tasty.
    mugnut is a winner!

    • Rachel M on March 10, 2016 at 4:15 pm

      full stars for this one!

    • Profile photo of Gemma Stafford on March 10, 2016 at 4:30 pm

      Thanks so much, Rachel! Really glad you liked this recipe 🙂

  18. Gio on March 10, 2016 at 6:48 pm

    Just made this and wasn’t sure at first if it was cooking right, but then it came out perfectly! Amazing, definitely making this again! Thank you!!

    • Profile photo of Gemma Stafford on March 11, 2016 at 1:13 pm

      Hi Gio,
      Great, than kyou for letting me know,
      Gemma 🙂

  19. Tarisha on March 11, 2016 at 5:27 am

    Hi, Gemma! I’ve just tried out this recipe and it came out really well! I used black currant jam and on the whole it tasted amazing. I’ve tried making fufetti mugcake before, but it didn’t cook through while starting to burn on top. This one, however, turned out just right! I’ve tried using a lower mug and it worked. My microwave is 700W and I cooked for about 2 minutes. Going to try other recipes from this batch ^^ Yummy

    • Profile photo of Gemma Stafford on March 11, 2016 at 12:49 pm

      Hi Tarisha,
      Now you have figured out your microwave timing, it is a great help. I love blackcurrant jam, delicious, but you cannot get it everywhere, so you are lucky.
      Happy baking,
      Gemma 🙂

  20. Claire on March 11, 2016 at 10:09 am

    Just made this, it was amazing!

    • Profile photo of Gemma Stafford on March 11, 2016 at 12:29 pm

      Hi Claire,
      I am happy to hear that,
      Gemma 🙂

  21. Linda D on March 11, 2016 at 10:47 am

    Gemma,
    Do you have any microwave mug recipes that are gluten-Free?

    • Profile photo of Gemma Stafford on March 11, 2016 at 12:27 pm

      Hi Linda,
      I really need to focus on this area this year. All of the recipes are on my website (www.biggerbolderbaking.com), check it out to see if there is something to suit,
      Gemma 🙂

  22. Fauzia on March 11, 2016 at 11:28 pm

    Hi Gemma,

    I made this ( together with the lasagna), The cake looked done ( firm on the top) Unfortunately it as so runny from the inside. And it tasted bitter and to salty… any advice for next time?

    • Profile photo of Gemma Stafford on March 12, 2016 at 3:31 am

      Hi Fauzia,
      If your microwave ovens’ wattage is lower than mine it will take longer to cook. It is also important that the cup/mug you use is wide at the mouth, and about 6oz in capacity. This works best. Happy baking,
      Gemma 🙂

  23. Sruti on March 12, 2016 at 3:55 am

    Hi Gemma I tried this cake but I guess I put 1tbsp of flour n it did not cook my microwave is of 1200watts could you suggest the time I need to cook

    • Profile photo of Gemma Stafford on March 13, 2016 at 4:37 am

      Hi Sruti,
      All microwaves seem to behave in different ways! Follow my instructions, open the oven and touch the top of the cake, if it is firm it is done.
      I use a 6oz mug/cup, with a wide mouth, this is important too,
      Gemma 🙂

  24. Libby on March 12, 2016 at 10:36 am

    Did you go to culinary school, because you make sophisticated things made easy?

    • Profile photo of Gemma Stafford on March 13, 2016 at 4:28 am

      Hi Libby,
      Yes I did! I trained as a chef in the main culinary college in Dublin (Cathal Bruagha St.) part of the Dublin Institute of Technology. I then did further training under Darina Allen in her very special catering college in Ballymaloe in Cork, Ireland. And then my training really started, working in Ireland, Australia, France, Italy and San Francisco, hard work but it was great,
      Gemma

  25. Greta Sullivan on March 14, 2016 at 7:40 pm

    What can I use as a substitute for jam? Would it work if I out strawberries in the centre?

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:20 pm

      Hi Greta,
      I would mash the strawberries a bit before adding them, and a slight touch of lemon juice will help to hold the color and add to the flavor,
      Gemma 🙂

  26. Sarah on March 18, 2016 at 2:23 am

    Just made your mugnut after reading about it on a news website. Really impressed. It was quick and easy to make. It came out really good. And tasted really great. I will definitely be making more and try some of your other recipes.

    • Profile photo of Gemma Stafford on March 18, 2016 at 2:35 am

      Hi Sarah,
      Thank you for your kind comments, I am happy when you are happy!
      Gemma 🙂

  27. Meow on March 18, 2016 at 7:21 am

    Hi Gemma, I used 4tbsp self raising flour & couldn’t get the batter texture right! I had to add more milk to get the consistency I wanted… Nevertheless, it was yummy!

    • Profile photo of Gemma Stafford on March 18, 2016 at 12:16 pm

      Thanks so much for visiting my website. This recipe actually calls for all-purpose flour. Be sure to follow the recipe exactly for best results. Hope this helps 🙂

  28. Lilly on March 18, 2016 at 7:25 am

    Can you leave out the jam? I’m not a huge fan of jam, but I would really like to try this.

    • Profile photo of Gemma Stafford on March 18, 2016 at 12:17 pm

      Absolutely. Some viewers replace it with chocolate. Let me know how it turns out 🙂

  29. Sylvia on March 18, 2016 at 8:34 am

    I just made this and it came out delicious! I used the applesauce substitute and it came out better than I expected! Thank you 🙂

    • Profile photo of Gemma Stafford on March 18, 2016 at 12:29 pm

      Hi Sylvia,
      Thank you for letting me know this, I can pass this along to others. Substitutes do not work for all recipes, so I am cautious about telling people,
      Gemma 🙂

  30. Christina Pena on March 18, 2016 at 10:38 am

    I just wanted to write you today and let you know that your recipes are great and then I just start using some of them and it really just makes a huge difference when you make stuff that’s portion size and not an over amount of size because some people just eat eat eat until they are just full and not the fact that they can’t just have their portion size that’s good for them but this just makes everything so much better I just want to say thank you and I love the recipes and keep doing what you’re doing because it’s great

    • Profile photo of Gemma Stafford on March 18, 2016 at 12:20 pm

      Hi Christina,
      Thank you so much for your kind comments, I really appreciate them, I am happy when you are,
      Gemma 🙂

  31. Laurie on March 18, 2016 at 5:22 pm

    I just made this, and oh my goodness!! It is fantastic! I topped it off with ice-cream while it was still warm 😉 this recipe is definitely going to become my go-to comfort food this winter! Thank you, Gemma, for sharing your talents with us all 🙂

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:30 am

      Hi Laurie,
      Thank you so much for your kind comments. I am happy that this recipe works for you, it is getting lots of good press lol,
      Gemma 🙂

  32. Sofia on March 18, 2016 at 6:09 pm

    Genious!!!! It didnt came out as pretty as yours but i didnt care at all becouse the flavour was amazing and it took me no time or stress to do!!

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:29 am

      Hi Sofia,
      I am happy when you guys are happy! well done and thank you for being in touch,
      Gemma 🙂

  33. Kiran on March 18, 2016 at 11:54 pm

    Is there a substitute if you don’t have corn starch cause I have all the ingredients but don’t think I have that

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:07 am

      hi Kiran,
      Hope all went well!
      Gemma 🙂

  34. Kiran on March 18, 2016 at 11:59 pm

    Oh wait nevermind I thought this was a different recipe

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:07 am

      LOL 🙂

  35. Ashley Sutton on March 19, 2016 at 1:50 am

    Just Made me a midnight snack, I came across the mugnuts on snapchat earlier today and I knew I had to try it!! Halfway through mixing the ingredients i realized I was out of sugar so I just used Brown Sugar instead and it still came out delicious!!

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:04 am

      Hi Ashley,
      I can just see you there making your midnight snack lol!
      You are right, it would be perfect, and actually have an extra caramel note too, well done. Just goes to show all is well when you stay calm and just carry on!
      Gemma 🙂

  36. Chris Howell on March 19, 2016 at 10:48 am

    Made it this morning its worked perfectly and i changed the jam to nutella!! Superb!

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:40 am

      Hi Chris,
      Ah! Nutella is it, what a fabulous ingredient this is. Thank you for letting me know,
      Gemma 🙂

  37. Laura on March 19, 2016 at 4:30 pm

    Could you suggest how to make this dairy (lactose) free? as my brother can’t have cows milk and really misses doughnuts and this would be cool to do for him 🙂

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:34 am

      Hi Laura,
      Use whatever substitute he usually uses, such as Goats milk, soya, even coconut milk with the cream held back should be good.
      Gemma 🙂

  38. Kiran on March 19, 2016 at 5:36 pm

    Just made this with peach jam it’s as amazing as expected I have to microwave it a couple of extra times but it’s tastes amazing

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:31 am

      Hi Kiran,
      I love peach jam! and Apricot would be delicious too as it is a bit sharper in taste, thank you for letting me know,
      Gemma 🙂

  39. Tomomi on March 19, 2016 at 7:49 pm

    I coudn’t find what the substitute for egg was!! Pls help!!

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:23 am

      Hi Tomomi,
      Applesauce! there are others too, and a good website for this information is http://www.chefinyou.com.
      Gemma 🙂

  40. Kathy on March 20, 2016 at 8:42 am

    Hi!! I just discovered your website and I love it! specially the microwave recipes 🙂 But could you please add in the recipes the size of the mugs you use? I think it could help, make a smarter choice from the mugs that we have or just know how much to change the cooking times. Thanks!!!

    PS:I can’t wait to try this donut!!! 😉

    • Profile photo of Gemma Stafford on March 21, 2016 at 3:19 am

      Hi Kethy,
      Yes, I must remember to do that! the mugs I use are about 6oz size, just perfect for a single serving. The ones which work best are those with a wide mouth, cup like really. I hope you have some in your kitchen. I look in charity shops for mine, or in sales in department stores. Friends and family give them to me too of course!
      Gemma 🙂

  41. Chloe on March 20, 2016 at 1:06 pm

    This was delicious! We used chocolate spread in the middle instead of jam and it worked perfectly! Yum! Thank you ☺️

    • Profile photo of Gemma Stafford on March 21, 2016 at 3:01 am

      Hi Chloe,
      Lots of people experimenting with this recipe, I love to see that. Thank you so much for letting me know,
      Gemma 🙂

  42. Carmina on March 21, 2016 at 11:36 am

    Hi Gemma! I love your YouTube channel, I’ve tried lots of your recipes, including your no-knead doughnuts! I just pulled this Mugnut from my microwave, and it’s fantastic! Thanks for creating such delicious and easy-to-follow recipes for amateur bakers like me. It’s really empowered me to try new things (and my family loves to reap the benefits too!). Stay Big and Bold!

    • Profile photo of Gemma Stafford on March 22, 2016 at 3:05 am

      Hi Carmina,
      Thank you for your kind comments, I am happy that you are enjoying my recipes. They are developed to be quick, easy and fun!
      Gemma 🙂

  43. Lauren on March 25, 2016 at 9:10 am

    I was sceptical about making a jam donut in a mug, but this turned out AWESOME! I followed the recipe pretty closely but just microwaved it for a bit longer (about 70 seconds). SO DELICIOUS, so jammy and fluffy and cinnamon-y. This is definitely a favourite amongst the mug recipes.

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:22 am

      Hi Lauren,
      I am really happy to hear that, than you for letting me know,
      Gemma 🙂

  44. Fiona on March 26, 2016 at 4:59 am

    Hi I really love your mug cakes and I have tried quite a few of them. I substituted the jam for chocolate sauce and it was delicious! Mine turned out as more of a cake then a doughnut, but it was still delicious. Could you please put some measurements in your videos? I had to go on to your website just to find them. I also have a YouTube channel and website and I would love if you could check them out

    YouTube- http://www.youtube.com/channel/UCqTtAsJUD4pYidEuDYaiQOQ?sub_confirmation=1

    Website- http://theradchannel.myfreesites.net

    • Profile photo of Gemma Stafford on March 26, 2016 at 5:27 am

      Hi Fiona,
      Thank you for your kind comments. As Bigger Bolder Baking is my business I need to move people around the various platforms, and I need to keep the video clean and clear. Also most people use their phones to watch video, so it is important to keep them short and snappy, this is why I direct people to my website for the recipes.
      I looked at your YouTube channel, and I think you are doing a great job, well done to you, your production is lovely and snappy, and I wish you well with this, you will learn a lot very quickly if you keep at it.
      Gemma 🙂

  45. brookie on March 28, 2016 at 8:54 pm

    OmG im commenting to gemma I just want to say hi and ask you if you can make mug cakes with no flour or eggs btw mayo can replace eggs

    • Profile photo of Gemma Stafford Gemma Stafford on March 28, 2016 at 10:38 pm

      Hi Brookie,

      Thanks so much for your message. I have a lot of gluten free and especially egg free mug cakes. Check out the mug cake section and they are labelled when they are egg free etc. I didn’t know mayo could replace eggs, thanks for the tip 🙂

      Gemma.

  46. sammy on March 31, 2016 at 5:12 pm

    I agree with brookie I try to make things and I end up not having flour eggs or vanilla extract

    • Profile photo of Gemma Stafford on April 1, 2016 at 11:48 am

      You can check out my other recipes that are gluten and egg free. Hope this helps 🙂

  47. irfan on April 3, 2016 at 2:19 am

    really greeeaaatttt

    • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2016 at 5:59 am

      Hi Ifran,
      Great, well done you!
      Gemma 🙂

  48. Emma on April 4, 2016 at 5:46 am

    Hi I was wondering how long you would have to leave it in for if its 800w 🙂 thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2016 at 8:54 am

      Hi Emmma,
      you will need to add about 20 seconds, but do it in 10 second blasts, then open the oven, touch the cake, if it is firm it is cooked, then you will know for the next time,
      Gemma 🙂

  49. Garima on April 5, 2016 at 4:02 am

    mine turned out weird white tasteless and cake like :/
    what could be the reason

    • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2016 at 9:39 pm

      Hi Garima, I am stumped as to how it would turn out tasteless. It has cinnamon in there. The recipe is a cake recipe, it just has donut like flavors. 🙂

  50. Melinda on April 6, 2016 at 7:53 am

    Just made it….came out yummy! I was out of flour so I used Bisquick and it came out perfect. I don’t care for jam so made mine with the cinnamon and sugar and it tasted great! Thanks for the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on April 7, 2016 at 2:51 am

      Hi Melinda,
      Ha ha! you invented your own recipe, well done to you, that is the idea,
      Gemma 🙂

  51. Ashley on April 10, 2016 at 4:05 pm

    It was a little too sweet for me. can the recipe be altered to make it less sweet?

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 2:09 am

      Hi Ashley,
      Yes, reduce the sugar, and perhaps use an unsweetened filler/jam, that will do it,
      Gemma 🙂

  52. Celeste on April 10, 2016 at 8:58 pm

    This was a great recipe! I’m allergic to gluten so I modified it to be gluten free. It was still tasty though. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 1:45 am

      Hi Celeste,
      Thank you for letting me know, I am happy to hear that my gluten free followers are having success with these recipes.
      Gemma 🙂

  53. Roseanna on April 13, 2016 at 10:53 am

    like recipes

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:59 am

      Hi Rosanna,
      Thank you for that,
      Gemma 🙂

  54. Esther on April 15, 2016 at 1:25 am

    I just tried to make this with okara (left over soya bean pulp) instead of all purpose flour and substitute jam for peanut butter, it tastes awesome!

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:59 pm

      Hi Esther,
      Wow! that is amazing, well done you for trying this out and for letting me know,
      Gemma 🙂

  55. chris on April 17, 2016 at 11:03 am

    I love the idea of all those mug meals, so convenient and quick.

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:39 am

      Hi Chris,
      Thank oyu for your kind comments, I appreciate you being with us,
      Gemma 🙂

  56. Marlies on April 21, 2016 at 9:46 am

    Hi Gemma! Just wanted to let you know this turned out perfectly using lactose free milk and half of a ripe banana as an egg substitute, it needed some more time in the microwave but eventually came together. Loved it, so easy!! (Halved the amount of sugar as well, because banana is so sweet on its own) Thank you for all your great recipes here and on YouTube!

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 12:40 pm

      Hi Marlies,
      I love this, that you tried to make this your own, thank you for letting me know. I have lots of followers who do not use eggs, so this will help,
      Gemma 🙂

  57. Sukhi on April 25, 2016 at 12:36 pm

    Hi Gemma,
    I tried to mug cake recipe for the nutella chocolate cake and it turned out amazing.
    I want to make the donut recipe too but was wondering if I could substitute the butter for olive oil or margarine?
    Love the mug recipes, keep up the amazing work =) xxx

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:34 am

      Hi Sukhi,
      When you change an ingredient you change the result! You can of course try another fat, I would prefer olive oil to margarine, margarine is a manufactured product, and butter will be better for you than that,
      Gemma 🙂

  58. Hadiyah Ahmad on April 27, 2016 at 6:02 am

    This recipe seems really amazing, I can’t wait to try it! I was just wondering if you can use something else instead if butter? P.S, I absolutely LOVE your mug meals, the brownie is one of my favorites.

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 7:27 am

      Hi Hadiyah,
      If you change an ingredient you change the result! you could use a low fat alternative, or perhaps even an oil, but it will change the result.
      Thank you for your kind comments,
      Gemma 🙂

  59. Katie on April 27, 2016 at 1:05 pm

    I was so excited to try this that I forgot the egg! But it was delicious and I’m going to try and make ice cream later today. Thank you for all your wonderful recipes, Gemma. I’m watching a couple kids this summer along with my own and we’ll be making LOTS of these.

    Katie

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:16 pm

      Thanks so much for your feedback, Katie. Really glad you liked this recipe 🙂

  60. Megan W on April 28, 2016 at 4:32 pm

    Coming back to make these for the third time! Love this!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:43 am

      Hi Megan,
      I am really happy to hear that,
      Gemma 🙂

  61. Bethany on May 2, 2016 at 4:40 am

    Omg love this ❤️❤️❤️Just made the mugnut and its amazing it didnt turn out like yours because i only had self-raising flour and so i didnt add any baking powder but it was so fluffy and amazing!!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:12 am

      Hi Bethany,
      i know, it is a surprise, I really like this simple recipe too,
      Gemma 🙂

  62. Sydney on May 10, 2016 at 7:02 am

    Is it ok if I do not add jam

    • Profile photo of Gemma Stafford on May 11, 2016 at 11:43 am

      Sure, you can leave it out or replace it with whatever you prefer. Get creative with it 🙂

  63. Pranjali Patil on May 14, 2016 at 10:42 pm

    It was perfect. Absolutely delicious and so easy to make. I would never have thought I could make something like this in such a less time. Thank you Gemma :*

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:17 pm

      Hi There Pranjali,
      That is great, I am really happy to hear that,
      Gemma 🙂

  64. Rafeeah on May 20, 2016 at 4:36 am

    I just made it and it was delicious! Everyone in my family loved it!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:44 am

      Hi Rafeeah,
      I am happy you enjoyed this, thank oyu for letting me know,
      Gemma 🙂

  65. Niki on May 20, 2016 at 5:25 am

    The cake tasted sooo terrific!!
    I topped it with some vanilla ice cream (as decoration) and just enjoyed it!
    Greetings from Austria 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:43 am

      Hi Niki,
      I am happy to hear that, all the way from Austria. Do stay with us for lots more,
      Gemma 🙂

  66. Daniel Salvedia Jr. on June 3, 2016 at 4:49 am

    This recipe rocks! The texture is soft and fluffy. And it tasted amazing! I am using different fillings and flavors. The varieties are only limited to your imagination. Uploaded some pics too on my profile. Hope you like it. All the best!

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:57 am

      Hi Daniel,
      That is great, I am happy to hear that you liked this recipe, I will check out your photos too, thank you for being in touch,
      Gemma 🙂

  67. Heidi on June 4, 2016 at 4:54 am

    Hi Gemma,
    This was absolutely delicious!
    Somehow it tasted more of carrot cake than a donut..!
    Keep up with the amazing recipes:)

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 2:58 am

      Ha ha Heidi,
      It is the spice i think, but i am glad you enjoyed it,
      Gemma 🙂

  68. Jacob on June 4, 2016 at 12:46 pm

    10/10 best donut I’ve ever tasted

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:27 pm

      YEA!!! I am really happy to hear that,
      Gemma 🙂

  69. Homayra Shafiq on June 5, 2016 at 3:59 pm

    Hi Gemma!! Just wanted to say thank you for giving us all such an AMAZING recipe!! 😀
    I just made this for my parent’s anniversary today and they LOVED IT!!!
    Couldn’t have done it without you!!!! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 2:50 am

      Hi Homayra,
      Good job! how kind of you to think of this for your parents, I am happy it worked for you,
      Gemma 🙂

  70. Profile photo of dachshund.circus dachshund.circus on June 7, 2016 at 3:17 pm

    I have made this twice now and it’s great! The cinnamon sugar on top really completes it 😉

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:56 am

      Hi Susan,
      I am delighted that you are finding the recipes useful. The granola one is a go to in my house too, and you are right, it is a good on the go one!
      Stay tuned for lots more recipes to come. Thank you for getting in touch,
      Gemma 🙂

  71. Profile photo of galacticRuby galacticRuby on June 9, 2016 at 9:25 am

    By far my favourite mug meal of yours; it was fluffy and light, and the taste of cinnamon was pleasant and went well with the Mugnut. I used banana since I had no eggs on hand, and it gave a wonderful flavour in the background. I also used Nutella instead of jam; cane out PERFECT. Love love love this!!!

    • Profile photo of galacticRuby galacticRuby on June 9, 2016 at 9:26 am

      Oops… came** not cane

    • Profile photo of Gemma Stafford on June 9, 2016 at 3:18 pm

      Thanks so much for your feedback! That’s great to hear 🙂

  72. Profile photo of efrynbrandt efrynbrandt on June 10, 2016 at 11:03 am

    Thank you for this awesome recipe Gemma! Could you make another kind?

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:50 am

      Hi there,
      Not sure what you mean! There are a number of mug recipes here on my website. You can rock the donut one up according to what jam/jelly to have in your cupboard, Thank you for being with us,
      Gemma 🙂

  73. Faith on June 10, 2016 at 2:25 pm

    This was an absolutel amazing and simple recipe! It was so easy to make, and the end result is awesome. I swapped out the strawberry jam for some homemade grape jelly and it was just great. The cinnamon sugar on the top was also the perfect addition. Love your recipes! <3 ^-^

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:21 am

      Hi Faith,
      Yum, homemade grape jelly! this does sound delicious. Thank you for being with us,
      Gemma 🙂

  74. Profile photo of Rosy Rosy on June 12, 2016 at 12:25 pm

    Hi Gemma
    Is there any way out to substitute egg in each recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:45 am

      Hi Rosy,
      Yes, though I am not a specialist in this area of cooking. Check out (www.chefinyou.com) for lots of ideas around egg substitution. For some recipes applesauce works well, for others it may be buttermilk, or vinegar, it is a whole other science! Recipes which rely totally on eggs, such as meringue for instance, will have no substitute,
      Gemma 🙂

  75. Karen on June 14, 2016 at 4:01 am

    Great recipe! I made it two days in a row. Instead if milk, I used powered milk. Instead of the microwave, I used a conventional oven. It turned out crumbly. Just the way I like it – cake with a crunch! I reduced the sugar a little too.

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:17 pm

      Hi Karen,
      Ha ha! you really made his your own, well done you,
      Gemma 🙂

  76. Profile photo of Caroline Caroline on June 14, 2016 at 8:12 am

    Hi Gemma! Your “Mugnut” is AMAZING! I just made it this morning and it was awesome. Thank you!!!

  77. Tayla on June 16, 2016 at 1:57 am

    This was so good! I used melted chocolate instead of jam cause i don’t like jam but it still turned out amazing! I made it for my brother, he loved it! I also had your mug pizza for afternoon tea and this for dessert! 🙂
    Yummy! Thank you so much 🙂 you are great!
    Tayla

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 2:41 am

      Hi Tayla,
      Thank you for your kind comments, I am so happy that you enjoyed these recipes. did you know that you can post photos of your results here now too!
      Thank you for being with us,
      Gemma 🙂

  78. Ayesha Ameer on June 17, 2016 at 3:32 am

    Hi Gemma name this delicious treat Mug Duffin!!!!!!!!!!!!!!!
    Hahahahahah

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 4:02 am

      Good one Ayesha, pity I did not think of this!
      Gemma 🙂

  79. TJ on June 20, 2016 at 9:12 pm

    Gemma!

    I don’t know how I came across you on youtube, but as a single guy! I’m freakin’ loving this! Just tried this one and…WOW. Now I won’t feel guilty buying a cake at the grocery store and eating the whole thing. I can just make a piece at a time when I want one.

    Had limited success with your egg mug muffin, but think I overcooked. I am truly excited to try all your recipes!

    Go raibh maith agat!

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:22 am

      Agus go raibh maith agat! I am happy to hear that you are liking these recipes, thank you for letting me know,
      Slan,
      Gemma 🙂

  80. Profile photo of ViciousCookieMnster90 ViciousCookieMnster90 on July 2, 2016 at 7:22 pm

    I doubt this initially. No way anything good could come out after 45sec in the microwave. I’m sorry I doubted you. It was great!
    I’ll have to try a nutella core next time though 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:22 am

      Ha Ha! I told you 🙂
      I am happy that you are happy with this, do add your own flavors to make it your own,
      Gemma 🙂

  81. Meng-Ting Lu on July 3, 2016 at 9:51 am

    hi, i just started following you from yesterday, and this is my first try.
    it was so good!!!! i only put 15g butter ( cause i am diet) but it still goes well
    thank you for the recipe! i love it

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:16 am

      Hi there Meng-Ting Lu,
      I am happy to have you with us. good job in making this to your own taste, that is the idea!
      Gemma 🙂

  82. Fredrick on July 5, 2016 at 9:35 am

    Hi, should I need to double the volume of the donut, can I just double the ingredients. Thank you.

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:28 am

      Sure, you can double the recipe. Hope this helps 🙂

  83. Ariana on July 15, 2016 at 12:18 pm

    I make this recipe today and unfortunately I did not enjoy it. It took longer than 45 seconds to cook using my microwave which was fine. Once it appeared to cooked I ate the “donut” and it just didn’t taste the way I would have liked. I have made a lot of your recipes and they are fantastic, this one was not as good. I may have overcooked it but I still will not be making this again.

  84. Neil Williamson on July 21, 2016 at 7:26 am

    I have run out of bread and money, and wanted a quick lunch as am very busy. I’ve heard of microwave egg muffins so Googled it and found your recipes. I just made the egg mug muffin and thoroughly enjoyed it. I’m now writing this whilst enjoying my doughnut in a mug.
    Page Bookmarked for use again. And again.
    Thank you for saving my hunger ☺
    Neil

    • Profile photo of Gemma Stafford on July 21, 2016 at 5:08 pm

      That’s great to hear, Neil. I’m glad you liked these recipes 🙂

  85. Catherine on July 29, 2016 at 8:58 pm

    I love this recipe! So does my sister! She literally requests it every day? Can i substitute anything for the egg yolk?

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 12:00 pm

      Hi Catherine,
      Check out the egg substitute chart here (http://www.biggerbolderbaking.com/?s=Egg+substitute), you can choose which one you like for this.
      I am so happy that you are in the kitchen, and that you are looking after your sister too!
      You may be able to use the blender for cookie butters, however the mix may be a bit stiff, depending on the blender you have. Give it a try,
      Gemma 🙂

  86. Profile photo of StarvingArtist88 StarvingArtist88 on August 2, 2016 at 4:43 am

    Where has this recipe been all my life? lol

    Just whipped it up, using cocoa instead of cinnamon, with Sugar In The Raw for the topping…and it was great!

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:18 pm

      Hi there,
      yes, that does sound great, good job,
      Gemma 🙂

  87. Tahani on August 6, 2016 at 1:21 am

    Thanks for your recipes..
    I’d like to ask about my photo 😊
    I sent it before.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 1:59 am

      Hi Tahani,
      I am away from the desk at present traveling. All photos need to be approved before publishing, I will get to it asap!
      Gemma 🙂

  88. max on August 8, 2016 at 10:17 am

    thanks for sharing this ! It looks delicious !

  89. Angela on August 19, 2016 at 4:54 am

    Hi, if I maybe quadrupled these ingredients, can I bake them as donuts (in a donut pan), in a conventional oven? If so, could I use 2 eggs instead of 4 egg yolks?
    Thanks, the mugnut tasted great, I just want a baked donut recipe, using a donut pan.
    XOXO, Angela.

  90. Tina on October 13, 2016 at 12:12 pm

    We need a gluten-free egg free mug cake please

    • Profile photo of Gemma Stafford Gemma Stafford on October 14, 2016 at 3:40 am

      try using gluten free flour in your mug recipes. i do have some gluten free recipes here on the website, check them out! Try the celebration one and submit your photo too to the competition 🙂

  91. Elena on October 13, 2016 at 1:07 pm

    Wow! Eating it right now! I love it! The first time I made it I accidentally used the egg white instead of egg yolk. It turned out as a cake but the yolk version is mich better!! 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👌🏼👌🏼👌🏼👌🏼Yum! It also turned out beautiful! Ill post the picture when i figure out how…

    • Profile photo of Gemma Stafford Gemma Stafford on October 14, 2016 at 1:59 am

      Hi Elena, yes do, and do the competition one too! it is great to have you with us, and trying the recipes 🙂

  92. Elena on October 13, 2016 at 1:10 pm

    (I forgot to rate it)

  93. Ankita on October 29, 2016 at 1:56 pm

    Made the mugnut just now, it was amazing!!! Thank you so much for such awesome recipes…

    • Profile photo of Gemma Stafford Gemma Stafford on October 30, 2016 at 2:55 am

      YEA! Happy to hear that, 🙂

  94. James on October 29, 2016 at 6:57 pm

    Hi!

    I made this today and it was absolutely delicious. This is now my favourite recipe. When i made the recipe before cooking it looked like there was nothing but once it was cooked it was massive and amazing. I did not put any jam in and putting brown sugar on top is also amazing.

    Keep up the good work!

    • Profile photo of Gemma Stafford Gemma Stafford on October 30, 2016 at 2:54 am

      Hi James, that is great, thank you for letting me know 🙂

  95. Aditi Thosar on November 13, 2016 at 6:39 am

    Hi!

    I made this Mugnut and it is absolutely delicious!! It is going into my favorite recipe list. Thank You so much for such great recipes!!

    • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 7:14 am

      That is great, I am so happy to hear that. Carry on baking, Gemma 🙂

  96. Profile photo of Santhi Dana Santhi Dana on November 22, 2016 at 1:31 am

    Hey Gemma,

    I tried this recipe, your no machine ice cream & also giant cookies and they’re all superb! Your videos & recipes Made me love baking & helped me heal from Post Partum Depression. So thank you so much..

    PS.
    Do you like Harry Potter? If so, can you make something Harry Potter inspired (perhaps Butterbeer)? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 9:49 am

      Hi there, I am happy that you are beyond post partum depression now, it is a very cruel thing for young mums. good for you, getting into the kitchen, it is a great pastime. Butterbeer is a great suggestion, i will put it on my list 🙂

  97. Profile photo of Mika00 Mika00 on November 30, 2016 at 10:08 pm

    haha I love this! it is so good and warm helps with the freezing house XD. just made it with the apple sauce alternative, put it in a few seconds longer though and it was awesome. these are so easy to make in a 15 minute lunch period (I have 40 but to get to the car and off grounds and home I have 20 -5 to get back~gotta love high school life~ anyway these are awesome when you are short on time and still want something than well anything else you can make in that time period haha. well thank you for your amazing recipes and getting me to class on time CX

    ps. do you have any ways to HIDE vegetables in food? (asking for a friend, her dad refuses to eat them and doc says he has to, we becoming strategic hehe)

    • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 1:51 am

      Hi there,
      That is great, I am happy that you are finding these recipes useful.
      When we were kids my Mum used to grate carrots into stews and casseroles for us, though we loved veg, some of our friends did not.
      She also gave us plates of mixed veg, barely cooked, fresh tasting and delicious, we would eat these when waiting for our plated dinner, it was a trick!
      There is nothing worse than overcooked veg. I suggest cutting veg, carrots, celery, spring onions, sweet peppers, cherry tomato and serving then on a plate with a dip, these are known as crudite. You can make this as healthy as you like, if he sees you guys enjoying this he may decide it is worth a taste! looks awesome too! (http://www.huffingtonpost.com/2013/11/20/crudite-crudites-beautiful-photos_n_4302956.html),
      Gemma 🙂

  98. Victoria on January 1, 2017 at 9:03 am

    Hi Gemma! I just made this for breakfast and it was fantastic (especially when coated in cinnamon sugar)! However, the jam in the center had seemed to have mixed with the cake on top, but the bottom had a layer of jam and an egg-like cake. I’m wondering if I cooked it for too long. Aside from that, I am scarfing down this delectable doughnut as I type! Thanks so much for sharing this recipe!!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 1, 2017 at 12:36 pm

      Hi Victoria,
      It sounds like it was slightly under-cooked, this may have been to do with the shape of your cup/mug. The wider the surface the better the distribution of the heat, I have a feeling this is the answer! use a cup/mug about 6 – 8 oz capacity, wider than it is deep, that should fix it! Happy New year to you and yours,
      Gemma 🙂

  99. asma afreen on February 3, 2017 at 8:57 am

    Hello,

    I made the mug cake today and it turned out a bit bitter, does that mean cinnamon powder or baking powder got a bit extra?
    P.s- I am a great fan of your recipes, they are simple and delicious! 💜

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 10:03 am

      Hi Asma,
      Thank you for being with us. It is more likely that the baking powder was too much if it was bitter. It is important to measure accurately as possible when you are a new baker. Do try it again!
      Gemma 🙂

  100. Laverne Liebrock on February 6, 2017 at 11:30 am

    mugnut was tasty, obviously a cake style doughnut as opposed to a raised/yeast doughnut. Nice dessert after my egg mcmugfin.

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2017 at 11:08 am

      Haha! yes, this is true! I am happy that you are trying these recipes,
      Gemma 🙂

  101. Profile photo of Lizzy mari Lizzy mari on February 15, 2017 at 1:32 am

    Hi Gemma,
    I made this recipe already 4 times and all turned out great! Do you maybe have a idea for what the egg white could be used? It would bei a shame to always throw it away. Love your recipes and keep on doing them!

    • Profile photo of Gemma Stafford Gemma Stafford on February 15, 2017 at 2:24 am

      Hi there, i sure do know what to do with egg white. I save these in a small sandwich bag and put them in my freezer. then i use them for meringues/pavlova etc. You can also use these for macaron/macaroons. If you put one per little bag you will know how many you have per recipe, and they defrost really well and whip up great too! chrck out the meringue roulade and chocolate pavlova here on the website,
      Gemma 🙂

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