If you’re torn between your love of fluffy muffins and the nostalgic sweetness of jam-filled donuts, Raspberry-Filled Donut Muffins are the ultimate hybrid treat you never knew you needed. With their tender crumb, generous pocket of tangy-sweet raspberry jam, and a snowfall of powdered sugar on top, these muffins taste bakery-fancy yet come together easily in your kitchen. Each bite is pure comfort—a pillow-soft base revealing bright, gooey fruit in the middle. Whether for breakfast, brunch or an afternoon pick-me-up, Raspberry-Filled Donut Muffins will win over every sweet tooth at the table.

Raspberry-Filled Donut Muffins Recipe - Recipe Image

Ingredients You’ll Need

The joy of Raspberry-Filled Donut Muffins is in their simplicity—each ingredient punches above its weight and works together for pillowy texture, gorgeous rise, and a sweet, jammy heart. Don’t skip a thing; even the optional cinnamon adds a hint of warmth that complements the raspberry center beautifully.

All-purpose flour: Provides the sturdy-yet-tender structure that makes these muffin-donut hybrids so irresistible.
Granulated sugar: Adds the perfect amount of sweetness and helps the tops brown just right.
Baking powder: Essential for that classic muffin rise and impossibly soft crumb.
Salt: Enhances every other flavor and keeps the muffins from tasting flat.
Cinnamon (optional): Brings a subtle, warm spice that pairs beautifully with raspberry jam.
Milk: Creates a tender, moist crumb—whole milk is ideal, but any kind will work.
Unsalted butter, melted: Adds richness and locks in moisture while giving a slight donut-like flavor.
Large egg: Binds everything together for a light and cohesive batter.
Vanilla extract: Rounds out the flavor and complements the fruit filling.
Raspberry jam: The star of our Raspberry-Filled Donut Muffins—choose the brightest, best-tasting jar you can find.
Powdered sugar: For that irresistible donut finish and a little sweet “snow” on top.

How to Make Raspberry-Filled Donut Muffins

Step 1: Prep Your Muffin Tin

Get started by heating your oven to 375 °F (190 °C), so it’s ready to create that perfect golden top. While it heats, grease a 12-cup muffin tin well or use muffin liners for easy removal. This helps your Raspberry-Filled Donut Muffins pop right out without sticking, keeping them beautifully intact.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon (if using). This simple step ensures even distribution—no random pockets of baking powder or spice.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the milk, melted butter, egg, and vanilla extract. Mix until it’s all combined and silky smooth; melted butter will infuse that magical donut flavor, while the egg and milk keep everything tender.

Step 4: Bring Wet and Dry Together

Gently stir your wet mixture into the bowl of dry ingredients just until everything is combined. Don’t overmix—the batter should be lumpy and soft. That’s the secret to a muffin that’s light, not tough.

Step 5: Fill and Add the Jam

Spoon about one-third of the batter into each muffin cup. Use the back of a spoon to make a small well in the center. Drop in a generous teaspoon of raspberry jam, then carefully cover with more batter until each cup is about two-thirds full. This layering ensures every muffin is full of sweet raspberry surprise.

Step 6: Bake to Golden Perfection

Slide your tin into the oven and bake 18 to 20 minutes, or until the tops are golden and a toothpick inserted (avoiding the jam center) comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. This brief rest keeps them soft and pillowy.

Step 7: Dust and Fill for Extra Flair

Once the muffins are just warm, liberally shower them with powdered sugar—it clings best while they’re slightly warm! For a bakery-worthy finish, pipe a little fresh raspberry jam into the center after cooling, boosting that fruity core.

How to Serve Raspberry-Filled Donut Muffins

Garnishes

Finish your Raspberry-Filled Donut Muffins with a generous dusting of powdered sugar or a playful icing drizzle. For extra zing, add a few fresh raspberries and a mint leaf on each one. The garnishes not only look gorgeous but give a hint of freshness alongside the sweet, jammy filling.

Side Dishes

Pair these muffins with creamy Greek yogurt and a side of seasonal berries for breakfast, or serve alongside a steaming pot of coffee or tea for a sophisticated brunch. Their subtle sweetness also goes well with a citrus fruit salad or a dollop of whipped cream as a light dessert.

Creative Ways to Present

For a special occasion, stack Raspberry-Filled Donut Muffins on a cake stand for a “muffin tower,” tuck each one into pretty paper wraps, or box them up as homemade gifts. Slice a muffin in half and show off that glorious raspberry center—it never fails to amaze guests!

Make Ahead and Storage

Storing Leftovers

Once your Raspberry-Filled Donut Muffins have fully cooled, store them in an airtight container at room temperature for up to two days. Their soft crumb actually improves overnight, making them a wonderful make-ahead option for busy mornings or gatherings.

Freezing

These muffins freeze beautifully. Arrange cooled Raspberry-Filled Donut Muffins in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container. They’ll keep well for up to two months—just thaw at room temperature when you want a sweet treat.

Reheating

To enjoy that fresh-baked warmth, pop a muffin in the microwave for 10–15 seconds, or warm in a low oven for a few minutes. Dust with a little extra powdered sugar after reheating if you want that classic donut bakery finish.

FAQs

Can I use a different jam for the filling?

Absolutely! While raspberry jam gives classic tang and vivid color, feel free to try strawberry, blackberry, or even apricot. Just be sure to use a thick, high-quality jam so it stays in place during baking.

Do Raspberry-Filled Donut Muffins taste like real donuts?

They truly do capture that donut-shop magic—think of them as a cross between a fluffy muffin and a sugar-dusted jelly donut, minus the frying! The texture is tender and cake-like, with that all-important jammy middle.

Can I make Raspberry-Filled Donut Muffins dairy free or vegan?

Yes, you can swap in plant-based milk and use melted coconut oil instead of butter. For egg-free baking, a flaxseed “egg” works well! The muffins will still bake up beautifully with a wonderful crumb.

Why does my jam sometimes sink or disappear?

It helps to use a thick jam and gently layer it in the center of the muffin batter, rather than letting it touch the sides of the tin. Some sinking is normal, but if your jam is too runny, try chilling it to thicken before spooning it in.

How do I get a clean, jam-filled center?

If you want even more jam and a stunning “core,” use a piping bag to inject extra jam into each muffin after baking and cooling. Just a little squeeze turns every bite into a perfect Raspberry-Filled Donut Muffin experience.

Final Thoughts

Raspberry-Filled Donut Muffins are one of those little joys that brighten any day—easy enough for a weekend bake, but special enough to impress. If you love bakery treats with a homemade twist, I can’t recommend these enough. Grab your favorite jam and bake up a batch—you (and anyone lucky enough to share with you) are in for a real treat!

Raspberry-Filled Donut Muffins Recipe