Raspberry Filled Donut Muffins

Combine the soft, fluffy texture of muffins with delightful raspberry jam filling for a fun and easy treat, perfect for breakfast or dessert.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Provides structure.
1 tablespoon baking powder Leavening agent.
0.5 teaspoon salt Enhances flavor.
0.5 cup sugar Adds sweetness.

Wet Ingredients

1 large egg Provides moisture and binding.
1 cup milk Adds moisture.
0.25 cup melted unsalted butter Ensures a moist texture.

Filling and Topping

1 cup raspberry jam Provides filling.
to taste none Powdered sugar For dusting on top.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mixing Batter

In a bowl, mix the flour, baking powder, salt, and sugar.
In another bowl, whisk the egg, milk, and melted butter together.
Pour the wet ingredients into the dry ingredients and stir until just combined.

Baking

Fill each muffin cup halfway with the batter.
Add a spoonful of raspberry jam in the center of each.
Top with more batter to cover the jam.
Bake for about 18-20 minutes, or until a toothpick inserted in the muffin comes out clean.
Allow them to cool slightly before dusting with powdered sugar.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in plastic wrap or foil for up to 3 months. Thaw and reheat before enjoying.