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Raspberry Filled Donut Muffins

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 all the flavour of a jelly donut in a muffin.

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 all the flavour of a jelly donut in a muffin.

Raspberry Filled Donut Muffins

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Raspberry Filled Donut Muffins all the flavour of a jelly donut in a muffin.

Raspberry Filled Donut Muffins

If you liked this recipe you may also like to try our Raspberry Filled Cookie Bars.

Raspberry Filled Cookie Bars image with title text for Pinterest

Raspberry Filled Donut Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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.
Course: Breakfast/Brunch
Cuisine: North American
Servings: 8 large or 12 small muffins.
Author: Barry C. Parsons
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift together the flours, salt, baking powder and nutmeg. Set aside.
  3. In a large mixing bowl, whisk together the egg and sugar until very light in color.
  4. Add the oil and whisk in well, then add the whipping cream until well blended.
  5. Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not over mix.
  6. 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.
  7. Let them cool for 10 minutes before removing them from the pan. Cool on a wire rack.
  8. 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.
  9. 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.
  10. 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.
Black and White Cake photo of single slice on white plate
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Recipe Rating




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K

Sunday 9th of August 2020

Just wanted to say that I've been making this recipe since you first posted (: and today, in 2020 I still make it.

Karen

Friday 10th of April 2020

Could you make these in a crockpot?

Patricia

Sunday 23rd of February 2020

Made these in 12 smaller cupcake tins, used seedless blackberry jam. They are absolutely scrumptious. Very easy,a few dishes to wash but worth the time. Thank you I will be making these many more times.

Coltonk

Friday 8th of February 2019

Has anyone tried putting the jam in the middle of the muffin before baking

Liza

Sunday 11th of February 2018

What 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

Tuesday 13th of February 2018

Regular size, although I find they do very by manufacturer.

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