Raspberry Filled Donut Muffins
Delightful muffins filled with luscious raspberry jam, combining fluffy textures and sweet-tart flavors, perfect for busy mornings or weekend brunch.
Servings: 12 muffins
Calories: 180kcal
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.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk the egg, milk, and melted butter together until fully blended.
- Slowly incorporate the wet mixture into the dry ingredients, stirring until just combined.
Filling and Baking
- Spoon half of the batter into a greased muffin tin, filling each cavity about halfway.
- Place a generous teaspoon of raspberry jam into the center of each muffin.
- Spoon the remaining batter over the raspberry jam, sealing in the filling.
- Bake for 15–20 minutes or until the muffins are puffed and golden brown.
- Let them cool for a few minutes before dusting with powdered sugar.
Notes
These muffins are best enjoyed fresh but can be stored for up to 2 days at room temperature or frozen for up to 3 months. Serve them warm for the best experience.