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.
Originally published April 2013.
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 these filled donut muffins 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.
If you want to make a homemade compote to use as a filling in these filled donut muffins, I have a suggestion. The raspberry compote in our very popular Homemade Flakies recipe is perfect to use as a donut filling too.
If you still want to use a store bought jam in these filled donut muffins, try purchasing a more fruit/reduced sugar version. You may find some brands too sweet to use as a filling.
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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.
Ingredients
- ¾ cup sugar
- 1 large egg
- ¾ cup all purpose flour
- ¾ cup cake and pastry flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon freshly ground nutmeg
- ¼ cup vegetable oil
- ¾ cup whipping cream
- 1 teaspoon vanilla
- ½ cup raspberry jam
- melted butter
- powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Sift together the flours, salt, baking powder and nutmeg. Set aside.
- In a large mixing bowl, whisk together the egg and sugar until very light in color.
- Add the oil and whisk in well, then add the whipping cream until well blended.
- Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not over mix.
- 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.
- Let them cool for 10 minutes before removing them from the pan. Cool on a wire rack.
- 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.
- 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.
- 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.
Notes
If you want to make a homemade compote to use as a filling in these filled donut muffins, I have a suggestion. The raspberry compote in our very popular compote in our very popular Homemade Flakies recipe is perfect to use as a donut filling too.
If you still want to use a store bought jam in these filled donut muffins, try purchasing a more fruit/reduced sugar version. You may find some brands too sweet to use as a filling.
Nutrition Information
Yield
12Serving Size
1 gramsAmount Per Serving Calories 373Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 57mgSodium 286mgCarbohydrates 49gFiber 1gSugar 29gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
You're killing me with these! I had plans to make a chocolate doughnut muffin, but those plans might have to change...
Oh man these are one of my all time fav doughnuts... This could be trouble. They look amazing..
These 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.
I think using raspberry, or most any Pie Filling would taste better than jam.
These are calling my name- I love a liberal does of icing sugar on baked goods 🙂
Made 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.
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!
Regular size, although I find they do very by manufacturer.
Has anyone tried putting the jam in the middle of the muffin before baking
Made this 2x, first time they didn't rise, were flat. You didn't indicate if the vanilla goes in the liquids, so I did anyway. I tested my b. powder, it was sufficient. Second time around added 1 3/4 CUP AP flour, baked 22 minutes 350, oven middle rack cooled 10 minutes in paper lined muffin tin. Not a huge rise. tastes wonderful though.