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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 35 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:

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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!

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243 Comments

  1. Elisa Menezes on July 24, 2017 at 6:04 am

    Done it. Donut. Love it!!!! Easy and tasty!!!

  2. Rita on June 25, 2017 at 9:54 am

    Do I have to cook this recipe in microwave with convection or my regular goto microwave oven is enough?

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2017 at 9:43 am

      I’m sure it will work great. Just judge your mug cake and cook it another 10-20 seconds if you feel it needs it. 🙂

  3. Profile photo of Charlotte Nelson Charlotte Nelson on June 1, 2017 at 9:30 am

    I was simply yummy thank you so so much gemma

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2017 at 3:16 am

      Yea! I am happy to hear this Charlotte,
      Gemma 🙂

  4. Profile photo of brinda29 brinda29 on May 23, 2017 at 11:18 am

    Hi Gemma,
    I tried this recipe but i microwaved it a bit too long probably which is why there was a melted jam layer on top. Nonetheless it tasted great and i called it a jam cake! Have uploaded the image… the one with a red layer of jam on top.
    Brinda

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2017 at 7:12 pm

      Hi Brinda,

      Thanks so much for sharing your picture. Mine did the same thing and the jam came out through the top. 🙂

      Keep them coming, they are great.

      Gemma.

  5. Carrie on May 18, 2017 at 10:10 am

    Great but I didn’t read through the directions and initially mixed the jam in with ‘add all the ingredients’. But I just took it out and put it in the middle and it tasted delicious!

    • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 10:28 pm

      lol I’m always doing that.

      Glad it taste good though 🙂

  6. Profile photo of daedae043 daedae043 on May 13, 2017 at 1:33 pm

    do i have to use baking powder

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 2:54 am

      hi there,
      You will need to use some raising agent, or else use self raising flour, which will have the raising agent already in there!
      Gemma 🙂

  7. lila on April 30, 2017 at 10:51 am

    I just wanted to know, if I used an egg with the egg whites, would it still work? Just curious.

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2017 at 12:46 pm

      Hi there,
      Yes, but it would be too much egg for the recipe. Egg yolk adds richness. Egg white adds volume. it is a different reaction,
      Gemma 🙂

  8. Zoe on March 27, 2017 at 2:02 pm

    I make this at least 2 or 3 times a month and it has never failed me – so good!

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 2:41 pm

      right on!! thats great to hear 🙂

  9. Profile photo of ginagirlio ginagirlio on March 21, 2017 at 3:49 pm

    This came out really yummy! I added 1/4 tsp vanilla and left out the cinnamon for a true jelly donut experience. I used strawberry jam in mine and sprinkled powdered sugar on top. I mixed mine in a separate bowl and cooked it in a 6 ounce ramekin. I cooked it for about 1:30 and stopped it every 30 seconds to keep it from over flowing on the top. The jam did bubble up through the top of the cake, but it stayed in the middle and didn’t affect the taste at all. I ate half and saved the rest for tomorrow. It’s yummy with a nice cup of coffee. I think next time I will cook it in two separate ramekins or something taller to keep it from over flowing. The taste is delicious and I included a pic. It’s the one with the white ramekin and powdered sugar on top.

    • Profile photo of Gemma Stafford Gemma Stafford on March 22, 2017 at 10:35 am

      Hi Gina,
      That was an operation, well done you!
      If you have a slightly wider dish it will bake well for you too, but I am happy with your lovely description,
      Gemma 🙂

      • Gina on March 22, 2017 at 11:51 am

        Thanks Gemma! Yes, I did go through the trouble of mixing it in a separate bowl because I wasn’t sure if I was going to cook it in two separate dishes or put it all into one. Either way, the recipe is delicious and makes a yummy cake. I can’t wait to try different fillings, and toppings. It will be fun learning which mug or dish works best for me. Thank you for all that you do and all of the amazing recipes you share,
        Gina ?

        • Profile photo of Gemma Stafford Gemma Stafford on March 23, 2017 at 5:00 am

          good for you Gina, i love to hear that you are making these your own,
          Gemma 🙂

  10. Profile photo of Mary! Mary! on March 20, 2017 at 7:37 pm

    I’m making this right now for my dad’s birthday!

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:21 am

      Ah lucky Dad, good job you Mary,
      Gemma 🙂

  11. Profile photo of Mary! Mary! on March 19, 2017 at 12:27 pm

    I love this recipe! I made it when I was bored, and it tasted great! I love all of your recipes, as they are simple, yet tasty. Like you said, they only take a few minutes to make!

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:13 am

      hi Mary,
      No need to be bored when we are here, waiting to entertain you, lol!
      I am happy that you tried this, thank you for being with us,
      Gemma 🙂

  12. Profile photo of Tinamaria Tinamaria on March 16, 2017 at 12:26 pm

    Mugnut hmmmmm so delicious who would have thought, made this for afternoon tea and my daughter made the churro in a mug – she absolutely loves it.. thank you so much for providing us with such simple and easy to make recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 12:21 pm

      That is great, thank you for letting me know, good to have oyu and your daughter with us,
      Gemma 🙂

  13. sammi on February 26, 2017 at 2:58 am

    Thank you so much for this recipe <3 i haven't been able to enjoy a donut in years because i have dairy/gluten allergies and every recipe i found just made way too many or was too much messing about just for me to eat them. i just subbed the butter with nuttalex and the milk with rice milk and of course gluten free flour and it was amazingly fluffy and tasted just like a donut it was soooo good and addictive. My partner laughed at me because i had it all eaten in a matter of moments.

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:02 am

      Hi there,
      Good for you, that is the idea. Sometimes we just have to make things work for us, and it sounds like you really managed this, well done,
      Gemma 🙂

  14. 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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