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! Check this link.
FAQ's about making these doughnut muffins
How do I get the jelly inside the doughnut muffin? 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.
How long do they keep fresh? I recommend eating them all in the same day, otherwise the sugar starts to dissolve and they can become moist on the outside.
Can I use a different flavor of jam? Yes! Any of your favorite jams would work. Lemon curd or blueberry would be amazing.
