Description
These Raspberry-Filled Donut Muffins combine the best of muffins and donuts with a pillowy, soft crumb and a sweet raspberry jam center. Dusted in powdered sugar, they are fluffy, fruit-filled delights perfect for breakfast, brunch, or an afternoon treat.
Ingredients
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Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Wet Ingredients:
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup raspberry jam (plus more for filling)
- Powdered sugar, for dusting
Instructions
- Preheat oven: Preheat oven to 375 °F (190 °C). Grease or line a 12‑cup muffin tin.
- Prepare dry ingredients: In a bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
- Mix wet ingredients: In another bowl, combine milk, melted butter, egg, and vanilla until smooth. Stir into dry ingredients until just combined.
- Fill muffin cups: Fill each muffin cup â…“ full with batter. Add about 1 tsp raspberry jam in the center of each. Top with more batter to reach â…” full.
- Bake: Bake 18–20 minutes or until golden and a toothpick inserted (avoiding jam center) comes out clean.
- Cool and dust: Cool for 5 minutes in the pan, then transfer to a wire rack. Once warm, dust generously with powdered sugar.
- Optional: For extra flair, pipe a bit of jam into the center after cooling to refresh the filling.
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 16g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg