Raspberry Filled Donut Muffins Recipe

Introduction

These Raspberry Filled Donut Muffins are a delightful twist on classic muffins, bursting with sweet raspberry jam inside. Soft, tender, and coated with powdered sugar, they make a perfect treat for breakfast or an afternoon snack.

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 (for brushing)
• Powdered sugar (for coating)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (175 degrees C).
2. Step 2: Sift together the all purpose flour, cake and pastry flour, baking powder, salt, and freshly ground nutmeg. Set this dry mixture aside.
3. Step 3: In a large mixing bowl, whisk the egg and sugar until the mixture is very light in color and fluffy.
4. Step 4: Add the vegetable oil to the egg mixture and whisk well, then pour in the whipping cream and continue whisking until fully blended. Stir in the vanilla extract.
5. Step 5: Gently fold the dry ingredients into the wet mixture by hand just until combined. Be careful not to over mix to keep the muffins tender.
6. Step 6: Spoon the batter into a prepared muffin pan. Bake mini muffins for about 13 minutes or regular-sized muffins for 15-18 minutes. Check doneness by inserting a wooden toothpick into the center; it should come out clean.
7. Step 7: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Step 8: Once cooled, fill a piping bag fitted with a large open or star tip with raspberry jam.
9. Step 9: Insert the piping tip into the center of each muffin (top or side), wiggle slightly to create a cavity, then squeeze to fill the muffin with jam.
10. Step 10: Brush the outsides of the muffins with melted butter and roll them in powdered sugar until evenly coated. Serve immediately.

Tips & Variations

• For a richer flavor, substitute some of the whipping cream with sour cream or Greek yogurt.
• You can use other jam flavors such as strawberry, apricot, or blueberry for variation.
• Try topping the muffins with a light glaze instead of powdered sugar for a shiny finish.
• Use a small cookie scoop to portion the batter evenly and speed up filling muffin tins.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to revive softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake and pastry flour?

Yes, you can substitute the cake and pastry flour with all-purpose flour, but the muffins may be slightly less tender and soft.

How do I prevent the jam from leaking out during baking?

This recipe fills the muffins with jam after baking to avoid leakage. If you want to add jam before baking, use less and add it as dollops in the middle of the batter, then bake immediately.

Raspberry Filled Donut Muffins Recipe

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★★★★★

4.8 from 75 reviews

Delight in these Raspberry Filled Donut Muffins, a perfect blend of fluffy, moist cake with a sweet raspberry jam center. Topped with a buttery powdered sugar coating, these muffins offer a classic donut flavor in a convenient, bite-sized treat ideal for breakfast or an indulgent snack.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35 minutes
• Yield: 12 standard muffins or about 24 mini muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• ¾ cup sugar
• ¾ cup all purpose flour
• ¾ cup cake and pastry flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp freshly ground nutmeg

Wet Ingredients

• 1 large egg
• ¼ cup vegetable oil
• ¾ cup whipping cream
• 1 tsp vanilla

Others

• ½ cup raspberry jam
• melted butter (for brushing)
• powdered sugar (for coating)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s hot and ready for baking the muffins.
2. Mix Dry Ingredients: Sift together the all purpose flour, cake and pastry flour, salt, baking powder, and freshly ground nutmeg. Set this mixture aside for later use.
3. Whisk Egg and Sugar: In a large mixing bowl, whisk the large egg and sugar together vigorously until the mixture becomes very light in color, ensuring a fluffy base.
4. Add Oil and Cream: Gradually whisk in the vegetable oil followed by the whipping cream until the mixture is well combined and smooth.
5. Incorporate Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture by hand just until they are incorporated. Avoid over mixing to keep the muffins tender.
6. Bake Muffins: Pour the batter into muffin tins and bake for about 13 minutes for mini muffins, or 15 to 18 minutes for larger muffins, until a wooden toothpick inserted into the center comes out clean. Be careful not to over bake.
7. Cool Muffins: Let the muffins cool in the pan for 10 minutes then transfer them to a wire rack to cool completely before filling.
8. Fill with Raspberry Jam: Fill a piping bag fitted with a large star tip or open tip with ½ cup raspberry jam. Insert the tip into the center of each cooled muffin, wiggle gently to create a cavity, and squeeze to fill the muffin with jam.
9. Coat Muffins: Brush the outside of each filled muffin with melted butter, then roll them in powdered sugar to create a sweet, donut-like coating.
10. Serve: Serve immediately or store properly to enjoy later. The muffins are best enjoyed fresh.

Notes

• Do not over mix the batter to prevent dense muffins.
• Watch the baking time carefully, especially with mini muffins, as they can over bake quickly.
• The jam filling is versatile; try different fruit preserves if preferred.
• For a richer flavor, use high-quality vanilla extract and fresh nutmeg.
• Ensure muffins are completely cooled before filling to avoid melting the jam.

Keywords: raspberry filled muffins, donut muffins, baked muffins, raspberry jam, breakfast muffins, sweet muffins