These Raspberry Filled Donut Muffins capture the nostalgic magic of jelly donuts in a soft, fluffy, muffin-style bake. Filled with sweet raspberry jam and rolled in powdered sugar, they offer the perfect blend of comfort and indulgence. With a tender crumb, warm nutmeg aroma, and sugary finish, these treats are ideal for breakfast, brunch, or anytime you need a little sweetness.
Why You’ll Love This Recipe
This recipe transforms the essence of a bakery jelly donut into a hassle-free muffin. There’s no frying involved—just mix, bake, fill, and coat. The muffins are moist and light, made with a combination of all-purpose and cake flour for the perfect texture. With the added convenience of raspberry jam filling and a powdered sugar coating, you get all the charm of a donut with the ease of a muffin. Great for gatherings or a homemade weekend treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- cake and pastry flour
- baking powder
- freshly ground nutmeg
- salt
- granulated sugar
- large egg
- vegetable oil
- vanilla extract
- whipping cream
- raspberry jam (for filling)
- melted butter (for brushing)
- powdered sugar (for coating)
Directions
- Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a medium bowl, whisk together the all-purpose flour, cake and pastry flour, baking powder, nutmeg, and salt.
- In a separate large bowl, whisk the sugar, egg, vegetable oil, vanilla extract, and whipping cream until the mixture is smooth and well combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix to avoid tough muffins.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool completely on a wire rack.
- Once cool, fill a piping bag fitted with a small tip with raspberry jam. Insert the tip into the center of each muffin and pipe in a small amount of jam.
- Brush the tops and sides of each muffin with melted butter.
- Roll the muffins in powdered sugar until fully coated. Serve and enjoy.
Servings and timing
- Prep Time: 15 minutes
- Baking Time: 18 minutes
- Total Time: 33 minutes
- Servings: 12 muffins
- Calories: Approximately 260 kcal per muffin
Variations
- Jam Options: Try other flavors like strawberry, apricot, or blueberry jam.
- Cinnamon Sugar Coating: Roll the muffins in cinnamon sugar instead of powdered sugar for a different take.
- Lemon Twist: Add a teaspoon of lemon zest to the batter for a citrusy edge.
- Chocolate Filled: Replace jam with chocolate hazelnut spread for a rich dessert version.
- Mini Muffins: Use a mini muffin tin and reduce baking time for bite-sized treats.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. You can also freeze the muffins (before filling and coating) for up to 1 month. Thaw and then fill and sugar-coat before serving. Avoid microwaving once filled and coated, as the sugar may melt.
FAQs
Can I make these muffins ahead of time?
Yes, you can bake them a day in advance. Wait to fill and sugar-coat them until just before serving for the freshest texture.
What’s the difference between these and regular muffins?
These mimic the texture and flavor of a jelly donut but are baked in a muffin tin and filled post-baking.
Can I make these without cake and pastry flour?
Yes, you can substitute with more all-purpose flour, though the texture will be slightly less tender.
How do I prevent the jam from leaking out?
Pipe the jam carefully into the center without overfilling. Let muffins cool completely before filling.
Do I have to use a piping bag?
It helps for even filling, but a small spoon or zip-top bag with a corner cut off can also work.
Can I fill them before baking?
It’s best to fill after baking to avoid jam sinking or burning.
What type of cream should I use?
Use full-fat whipping cream (around 35%) for a moist and rich crumb.
How do I make these dairy-free?
Use a dairy-free cream alternative and plant-based butter for brushing.
Can I add a crumble topping instead of powdered sugar?
Yes, a streusel topping can be added before baking for a different texture.
Are these muffins freezer-friendly?
Yes, freeze unfilled and uncoated muffins, then add filling and sugar after thawing for best results.
Conclusion
Raspberry Filled Donut Muffins deliver all the classic flavors of a jelly donut in an easy, mess-free muffin form. With a tender crumb, nostalgic nutmeg flavor, and that sweet raspberry center, they’re a delightful addition to any breakfast or brunch spread. Whether you’re baking for a special occasion or treating yourself, these muffins are a simple and satisfying indulgence.
Raspberry Filled Donut Muffins
Soft, fluffy muffins filled with raspberry jam and rolled in powdered sugar for a nostalgic jelly donut experience in muffin form. An easy and indulgent treat perfect for breakfast, brunch, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cake and pastry flour
- 2 tsp baking powder
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup whipping cream
- 1/2 cup raspberry jam (for filling)
- 1/4 cup butter, melted (for brushing)
- Powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a bowl, whisk together all-purpose flour, cake and pastry flour, baking powder, nutmeg, and salt.
- In another bowl, whisk together granulated sugar, egg, vegetable oil, vanilla extract, and whipping cream until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
- Spoon the batter into muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool completely on a wire rack.
- Using a piping bag or a squeeze bottle, inject raspberry jam into the center of each muffin.
- Brush the tops of the muffins with melted butter, then roll in powdered sugar until fully coated.
Notes
- Use seedless raspberry jam for a smoother filling.
- Muffins are best enjoyed the same day for the freshest texture.
- Swap raspberry jam with strawberry, apricot, or lemon curd for variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 20g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg