Name: Raspberry Filled Donut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour (Measure flour by spooning into the cup and leveling for best texture.); 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt (Reduce extra salt if using salted butter.); 1 cup milk (whole or 2% works) (Use room temperature for better rise.); 1/3 cup unsalted butter, melted and slightly cooled; 1 large egg, room temperature; 1 tsp vanilla extract; 3/4 cup raspberry jam (Seeded or seedless, your choice.); 1/4 cup granulated sugar; 1 tsp ground cinnamon; 2 tbsp unsalted butter, melted (for brushing)

Raspberry Filled Donut Muffins are warm little treats that feel like a hug on a plate. I wrote this recipe for busy families who want soft, jam-filled muffins with a hint of cinnamon sugar and a quick bake time. These muffins are easy to make, smell like summer berries and butter as they bake, and please kids and adults alike. If you enjoy simple muffin ideas, try this next to our Air Fryer Mini Pumpkin Muffins for a cozy breakfast week.

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Why Make This Recipe

Quick & Easy: batter comes together in one bowl and bakes in about 20 minutes.
Family Favorite: soft crumb, warm jam center, and a sweet cinnamon coating kids love.
Budget-Friendly: uses pantry staples and a small jar of raspberry jam.
Feel-Good Comfort: bites that bring back warm kitchen memories and simple joy.

This recipe stands out because each muffin hides a gooey raspberry center that bursts when you bite into it. It’s the kind of baking that makes the house smell sweet and brings everyone to the table.

Ingredients

For the muffins:

2 cups (250 g) all-purpose flour
3/4 cup (150 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (240 ml) milk (whole or 2% works)
1/3 cup (75 g) unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 tsp vanilla extract

For the filling:

3/4 cup (200 g) raspberry jam (seeded or seedless, your choice)

For the topping:

1/4 cup (50 g) granulated sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, melted (for brushing)

Notes: Measure flour by spooning into the cup and leveling for best texture. If your butter is salted, reduce extra salt slightly.

How to Make Raspberry Filled Donut Muffins

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with papers or lightly grease. Preheating gives even rise.
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well mixed. Dry ingredients create a light, even crumb.
In a separate bowl, beat the milk, melted butter, egg, and vanilla until smooth. Pour wet into dry and stir gently until just combined—do not overmix. Small lumps are okay. Overmix makes muffins tough.
Spoon about 1 heaping tablespoon of batter into each muffin cup to make a small base. This helps hold the jam in the center.
Add about 1 teaspoon of raspberry jam in the middle of each cup, leaving space around the edges. Too much jam can leak while baking.
Cover the jam with another tablespoon of batter, just enough to hide the jam. Smooth tops lightly. Filling the cups properly keeps a clean jam pocket.
Bake for 18–22 minutes, until tops are golden and a toothpick in the cake part comes out clean (avoid the jam center). The kitchen will smell warmly of berries and butter.
Let muffins cool in the pan for 5 minutes, then transfer to a rack. Brush tops with melted butter while still warm, then toss in the cinnamon-sugar mix to coat. This gives a soft, donut-like crust.

How to Serve Raspberry Filled Donut Muffins

Warm on a plate with a small pat of butter or a light dusting of powdered sugar. The jam will be slightly gooey and warm.
Serve with a mug of milk, tea, or a simple coffee; the sweet berry center pairs well with mild drinks.
Add fresh fruit on the side or pair with another homey muffin like our Banana Blueberry Oatmeal Muffins for a brunch spread.

How to Store Raspberry Filled Donut Muffins

At room temperature: store in an airtight container for up to 2 days. Keep them in a single layer or separate layers with parchment.
In the fridge: place in an airtight container for up to 5 days; bring to room temp or warm gently before serving.
To freeze: wrap each muffin in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in a 325°F (160°C) oven for 10–12 minutes.
Reheating tip: microwave a muffin for 12–18 seconds for a quick warm center, or heat in a 325°F oven for 8–10 minutes for a crisper top.

Tips to Make Raspberry Filled Donut Muffins

Use room-temperature egg and milk for a smoother batter and better rise.
Measure flour correctly—too much makes muffins dense.
Don’t overfill cups; a small jam pocket keeps batter from spilling.
Toss tops in cinnamon-sugar right after buttering so it sticks well.
If jam is very runny, chill it briefly or spoon less into each cup.

Variation

Lemon-Raspberry: add 1 tsp lemon zest to batter for a bright tang.
Gluten-Free: swap 1:1 gluten-free flour blend (ensure it has xanthan gum) and bake the same, checking doneness.

FAQs

Can I use fresh raspberries instead of jam?

Yes. Use 1 raspberry or 2 small raspberries per muffin and press gently into the batter. Fresh berries may make a looser center, so reduce added milk by 1–2 tablespoons if batter seems thin.

How do I stop jam from leaking?

Place a small amount of batter under the jam and cover with a thin layer on top. Too much jam or overfilling causes leaks. Chilling very runny jam for 10 minutes helps firm it up.

Can I make these ahead for a party?

Yes. Bake, cool, and freeze the muffins. Thaw and warm before serving. You can also bake the batter into a muffin pan, cool, then gently reheat and brush with butter and cinnamon-sugar last minute.

Conclusion

These Raspberry Filled Donut Muffins bring a warm, cozy feel to any morning or snack time. They bake quickly, fill the house with a sweet berry scent, and offer a soft, jammy surprise in every bite. I hope this recipe becomes one of your go-to comfort bakes—simple enough for a weekday and special enough for a weekend. If you want a jelly-filled muffin twist from another kitchen, check out this tasty take on Jelly Donut Muffins – Butternut Bakery for inspiration. Please leave a comment and a star rating to tell me how they turned out, and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!