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Raspberry Filled Donut Muffins Recipe

Raspberry Filled Donut Muffins Recipe
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★★★★★

4.8 from 29 reviews

Soft, buttery muffins dusted with powdered sugar and bursting with sweet raspberry jam—these donut-style treats combine the best of both worlds! Baked instead of fried, they’re easier, cleaner, and perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Muffins:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

For the Filling:

  • 1/2 cup raspberry jam or preserves (seedless if preferred)

For Topping:

  • Powdered sugar (for dusting)

Instructions

  1. Preheat & Prepare Pan – Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Mix Muffin Batter – Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in milk and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined.
  3. Fill Muffin Cups – Spoon 1 tablespoon of batter into each muffin cup. Add 1–1.5 teaspoons raspberry jam in the center. Cover jam with another tablespoon of batter, sealing edges gently.
  4. Bake – Bake for 18–22 minutes, or until tops are lightly golden and a toothpick (inserted off-center) comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a rack.
  5. Finish with Sugar – Once cooled slightly, dust generously with powdered sugar.

Notes

  • Swap raspberry jam with strawberry, apricot, or lemon curd for variation.
  • Add a hint of almond extract for a richer flavor.
  • Store in an airtight container at room temp for 2–3 days, or refrigerate up to 5.

Nutrition

Keywords: Raspberry Filled Donut Muffins, Baked Muffins, Raspberry Jam, Breakfast, Brunch, Dessert

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