Name: Raspberry Filled Donut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 cup buttermilk; 2 large eggs; 1/4 cup melted butter; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup raspberry jam; 1/2 cup melted butter (for dipping); 3/4 cup sugar mixed with 2 teaspoons cinnamon (for coating)

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Soft and fluffy, these raspberry filled donut muffins are everything I crave in a morning treat. With a tender crumb, a surprise jammy center, and a buttery cinnamon sugar coating, they bring all the best parts of a jelly donut—without the frying. Perfect for breakfast, brunch, or dessert, I can’t stop at just one.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

¾ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg

1 cup buttermilk

2 large eggs

¼ cup melted butter

¼ cup vegetable oil

1 teaspoon vanilla extract

½ cup raspberry jam (or your favorite jam)

½ cup melted butter (for dipping)

¾ cup sugar mixed with 2 teaspoons cinnamon (for coating)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 12-cup muffin tin or lining it with paper liners.

In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.

In a separate bowl, I combine the buttermilk, eggs, melted butter, oil, and vanilla.

I pour the wet mixture into the dry ingredients and stir just until combined—being careful not to overmix.

I fill each muffin cup halfway with the batter, add a teaspoon of raspberry jam to the center, then top with more batter until the cup is about ¾ full.

I bake the muffins for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the jam) comes out clean.

After letting them cool for 5 minutes, I dip the tops in melted butter and roll them in cinnamon sugar.

Servings and timing

This recipe makes 12 muffins.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Calories: 270 kcal per muffin

Variations

I sometimes switch things up with different jam flavors—like strawberry, blueberry, or even lemon curd for a tangy twist. For a chocolate version, I’ve filled them with Nutella and skipped the cinnamon sugar for a powdered sugar dusting instead. And when I’m feeling indulgent, I add a bit of cream cheese to the jam filling for a richer bite.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I pop one in the microwave for about 10–15 seconds to soften it up and bring back that fresh-baked feel. They also freeze well—just wrap them individually and thaw overnight.

FAQs

How do I keep the jam from sinking to the bottom?

I always make sure to place the jam on top of a base layer of batter and then cover it. This keeps the jam centered during baking.

Can I use frozen berries instead of jam?

Yes, but I find frozen berries can release more moisture, so I prefer using a thick jam or compote for better results.

What’s the best way to fill the muffins?

I use a spoon or small cookie scoop to make a small indent for the jam, but piping it in after baking is also an option if I want a neater look.

Can I make these muffins dairy-free?

Yes, I substitute the buttermilk with a non-dairy milk mixed with a little lemon juice or vinegar, and use plant-based butter and oil.

Do I have to use nutmeg?

No, but I like the warmth it adds. Cinnamon or even a pinch of cardamom also works well.

Conclusion

These raspberry filled donut muffins are the kind of treat I make when I want something comforting but easy. They bring bakery vibes straight to my kitchen and never last long once they’re out of the oven. Whether I’m sharing them with guests or keeping them all to myself, they’re always a win.

Recipe:

Raspberry Filled Donut Muffins

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Soft and fluffy donut muffins filled with raspberry jam and coated in cinnamon sugar, delivering the joy of a jelly donut without the frying.

Instructions

Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, combine the buttermilk, eggs, melted butter, oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
Fill each muffin cup halfway with batter, add a teaspoon of raspberry jam to the center, then top with more batter until ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the jam) comes out clean.
Cool for 5 minutes, then dip muffin tops in melted butter and roll in cinnamon sugar.