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Raspberry Filled Donut Muffins

Soft, buttery muffins baked instead of fried, filled with warm raspberry jam, then dipped in butter and rolled in cinnamon sugar for a true donut finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk
For Filling & Coating
  • ⅔ cup raspberry jam
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Equipment

  • 12-cup muffin pan
  • Mixing bowls
  • Electric mixer or hand mixer
  • Piping bag or sandwich bag
  • Wire cooling rack
  • Two small bowls (for butter and cinnamon sugar)

Method
 

  1. Preheat oven to 375°F and grease a 12-cup muffin pan.
  2. Whisk flour, baking powder, baking soda, salt, and nutmeg together.
  3. Cream butter and sugar for 2 to 3 minutes until fluffy.
  4. Beat in eggs one at a time, then stir in vanilla.
  5. Alternate adding dry ingredients and milk in three additions, mixing until just combined.
  6. Fill muffin cups two-thirds full.
  7. Bake 18 to 20 minutes until golden and a toothpick comes out clean.
  8. Cool 10 minutes in the pan, then move to a wire rack to cool completely.
  9. Fill a piping bag with raspberry jam.
  10. Inject 1 to 1½ teaspoons of jam into the center of each muffin.
  11. Melt butter in a small bowl.
  12. Dip each muffin top in melted butter.
  13. Roll buttered tops in cinnamon sugar and set on the rack to firm up.

Notes

  • Jam can be swapped for blackberry, strawberry, or apricot preserves.
  • Best eaten the day they're coated, since the sugar softens over time.
  • Unfilled, uncoated muffins freeze well for up to 2 months.