Raspberry Filled Donut Muffins. These powdered donut muffins with raspberry jam filling are a great brunch alternative to high fat fried donuts but with plenty of authentic donut flavour.
Raspberry Filled Donut Muffins
These soft, moist cake donut muffins remind me of little jam filled round donut balls made by local bakeries years ago. They could be found at your local neighbourhood store or supermarket when I was growing up here in Newfoundland.
As a kid I remember thinking that I would make them with more jam inside and roll them in powdered sugar too. That memory of childhood inspired this variation of cake donut muffins.
Although they are still an indulgence, they are at least baked, not fried like regular donuts. Now you can rationalize having two!
These are awesome as lunchbox surprises or as the highlight of your weekend brunch.
Raspberry Filled Donut Muffins
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Raspberry Filled Donut Muffins
If you liked this recipe you may also like to try our Raspberry Filled Cookie Bars.
- ¾ cup sugar
- 1 large egg
- ¾ cup all purpose flour
- ¾ cup cake and pastry flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp freshly ground nutmeg
- ¼ cup vegetable oil
- ¾ cup whipping cream
- 1 tsp vanilla
- ½ cup raspberry jam
- melted butter
- powdered sugar
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Preheat oven to 350 degrees F.
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Sift together the flours, salt, baking powder and nutmeg. Set aside.
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In a large mixing bowl, whisk together the egg and sugar until very light in color.
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Add the oil and whisk in well, then add the whipping cream until well blended.
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Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not over mix.
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Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to over bake mini muffins especially.
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Let them cool for 10 minutes before removing them from the pan. Cool on a wire rack.
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When the muffins are cooled, fill a piping bag about ½ cup raspberry jam. Attach a star tip or other larger open tip to the piping bag.
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Push the piping bag tip into the center of the muffin. This can be done on the top or side of the muffin. Wiggle the piping bag tip around a little bit to create a cavity before squeezing the piping bag to fill the cavity.
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When all of your muffins are filled, brush the outsides of the muffins with a little melted butter and roll them in powdered sugar before serving.
Sue/the view from great island
April 18, 2013 at 2:25 pmYou’re killing me with these! I had plans to make a chocolate doughnut muffin, but those plans might have to change…
The Daily Smash
April 19, 2013 at 4:04 pmOh man these are one of my all time fav doughnuts… This could be trouble. They look amazing..
Backwoods Gold
April 21, 2013 at 6:52 pmThese look a-mazing. We don’t have a donut shop around here so these are a perfect way to get cure that donut craving without eating an entire probably stale one from a gas station.
Anonymous
April 21, 2013 at 8:54 pmI think using raspberry, or most any Pie Filling would taste better than jam.
The Hungry Mum
January 10, 2015 at 6:37 pmThese are calling my name- I love a liberal does of icing sugar on baked goods 🙂
Grace
March 25, 2017 at 3:03 pmMade these this morning using strawberry jam. After I was finished making them I realized I’d forgotten to brush the muffins with the melted butter before rolling them in the icing sugar. Either way it turned out delicious. Thank you Barry for sharing your recipes.
Liza
February 11, 2018 at 1:40 pmWhat size of muffin tins did you use? when you say large do you mean jumbo or the regular size? they look amazing thank you for the recipe!
Barry C. Parsons
February 13, 2018 at 7:12 amRegular size, although I find they do very by manufacturer.
Coltonk
February 8, 2019 at 7:32 pmHas anyone tried putting the jam in the middle of the muffin before baking