Yummy mini doughnut muffins filled with raspberry jam, dipped in butter and rolled in sugar! Perfect for a sweet breakfast snack.
From my search results, there are two kinds of people. Those who love a good old fashioned sugar ring doughnut, and there are others who would much rather have a jelly filled doughnut! As much as they are the same on the outside, the inside is far from similar. I like both but put them down in front of me, I’ll probably pick up the jelly filled first.
These are actually mini doughnut muffins made using a similar recipe batter like these lemon cardamom doughnuts. They’re baked and not fried and made in a mini muffin pan, hence the name.
Doughnut muffins are a great treat to have on hand for a weekend breakfast. You can savor all of the flavors of an original doughnut but with much less mess to deal with. Just scoop and bake, dip in butter and toss in sugar. The last step is to squirt a healthy shot of your favorite raspberry jam inside and serve with some hot coffee!
FAQ’s about making these doughnut muffins
The easiest way is to poke a hole with a straw on the base of the muffin and then using a disposable piping bag, gently squeeze while pushing the piping bag tip inside the doughnut muffin.
I recommend eating them all in the same day, otherwise the sugar starts to dissolve and they can become moist on the outside.
Yes! Any of your favorite jams would work. Lemon curd or blueberry would be amazing.
more great doughnut recipes
Jelly Filled Doughnut Muffins
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ¾ cups apple sauce
- ¼ cup plus 2 tbsp buttermilk
- 1 ½ cups sugar, divided
- ¼ cup canola oil or vegetable oil
- 1 tbsp vanilla extract
- 4 tbsp butter, melted
- 1 ¼ cups raspberry jam
- Preheat your oven to 350° and lightly spray a 24 count mini muffin pan with oil.
- Combine the flour and baking soda.
- In another bowl, whisk together the applesauce, buttermilk, ½ cup of sugar, oil and vanilla until smooth.
- Add the flour to the wet ingredients and mix until well combined.
- Drop about a tablespoon of batter into each muffin space, or until just below the rim.
- Bake in the oven for 12 minutes.
- Let cool for a few minutes before lifting the doughnut muffins from the pan to wire rack to cool. Repeat the process if you still have batter left.
- Once cool, using a straw or similar tool poke a hole in the base of each doughnut muffin pushing upwards but not all the way through to the top.
- Sprinkle the remaining 1 cup of sugar onto a plate or dish.
- Fill a disposable piping bag with the jam and cut the top so a narrow hole is showing.
- Push the tip of the bag into the hole made with the straw and gently squeeze some jam into each doughnut muffin.
- Once they are all filled, dip the tops of each doughnut muffin into the melted butter and then roll generously in the sugar.
- Transfer to a plate and serve at once.