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

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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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 3/4 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.

Different jam flavors like strawberry or blueberry can be used.

Nutella or lemon curd make delicious variations.

Add cream cheese to the jam for a richer filling.

Store in an airtight container for 2 days at room temp or 5 days refrigerated.

Muffins freeze well; wrap individually before freezing.

Reheat in microwave for 10–15 seconds.