Print

Raspberry Filled Donut Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a bowl, whisk together all-purpose flour, cake and pastry flour, baking powder, nutmeg, and salt.
  3. In another bowl, whisk together granulated sugar, egg, vegetable oil, vanilla extract, and whipping cream until smooth.
  4. Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
  5. Spoon the batter into muffin cups, filling each about 3/4 full.
  6. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool completely on a wire rack.
  8. Using a piping bag or a squeeze bottle, inject raspberry jam into the center of each muffin.
  9. 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

Find it online: https://yumfoodusa.com/raspberry-filled-donut-muffins/