Description
These irresistibly soft Raspberry Filled Donut Muffins are a delightful treat combining the fluffy texture of muffins with the sweet surprise of raspberry jam in the center. Coated with a buttery powdered sugar crust, they bring the best of both donuts and muffins for a scrumptious breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (substitute with gluten-free flour if desired)
- 1 cup cake and pastry flour (for ideal texture)
- 2 tablespoons baking powder (check expiration for effectiveness)
- 1 teaspoon freshly ground nutmeg (can substitute with cinnamon)
- 1 teaspoon salt (a pinch is essential in all baking)
- 1 cup granulated sugar (brown sugar can be used for deeper flavor)
Wet Ingredients
- 1 large egg (can use a flax egg for vegan option)
- 1/2 cup vegetable oil (can use melted coconut oil for flavor)
- 1 teaspoon vanilla extract (pure is best for rich taste)
- 1/2 cup whipping cream (or a mix of heavy cream and milk)
Filling and Topping
- 1/2 cup raspberry jam (or any fruit jam of your choice)
- 1/4 cup butter, melted (can substitute with dairy-free butter for vegan option)
- 1/2 cup powdered sugar (sprinkle generously for sweet crunch)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin for easy removal of the muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake and pastry flour, baking powder, freshly ground nutmeg, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, egg, vegetable oil, vanilla extract, and whipping cream until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to ensure soft muffins.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake Muffins: Place the muffin tin in the oven and bake for 15 to 18 minutes, or until a toothpick inserted at the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove the muffins from the oven and let them cool completely on a wire rack to retain their softness and prevent sogginess.
- Inject Raspberry Jam: Once cooled, use a piping bag to inject raspberry jam into the center of each muffin, creating a sweet and fruity filling inside.
- Finish with Topping: Brush the tops of the muffins with melted butter, then roll them in powdered sugar until fully coated. This adds a sweet, crunchy crust reminiscent of donuts.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- For a vegan option, replace the egg with a flax egg and use dairy-free butter and cream alternatives.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Ensure not to overmix the batter to maintain the muffins’ light and fluffy texture.
- Allow muffins to cool completely before injecting jam to prevent melting and leakage.
