Donut muffins with raspberry jam filling



I am not a huge fan of chocolate and chocolate based bakes. I mean I can still eat it in small portions but I am not crazy about it. I would choose a strawberry Charlotte over a chocolate mud cake anytime.I would choose fruit tarts over chocolate tarts. And yes, I would definitely go with strawberry or vanilla ice cream instead of chocolate ice cream. In other word, i would choose to swim in a pool of strawberry sauce instead of a pool of chocolate. I guess you got my point. Enough said.

About 365 days ago or was it 653 days ago, I was watching an episode of Sugar and Anna Olson made some gorgeous donut muffins with jam centers. It immediately went into my list of  bakes to try. A list that is made up of a million other bakes. Can i get an entry in the Guinness world record already? 
So yah, last week, while browsing around the net, I was reminded of these jam muffins and I just had to try. Like finally. 



These Donut muffins with raspberry jam filling  are lovely! I believe the presence of yogurt is what made the muffins so soft n fluffy. I used Marks & Spencer Raspberry Jam. You know the kind with all the seeds and chunky bits? Loved it!!  You can really use any fruit preserves/jam you prefer. Blueberries, strawberries, cherries…any good quality jam would work. This recipe yields only 8 muffins. You might want to double the recipe as these muffins still taste great after a few days! 

For someone that isn’t into cakes much, had 2 of these easily…or rather, TOO easily. I kept 2 muffins for mom and packed the rest for my niece. Yup, damage control right there.


Donut muffins with raspberry jam filling
Prep time
Cook time
Total time
Serves: 8
  • 75g caster sugar
  • 100g self raising flour
  • 1 tsp baking powder
  • 50ml plain yogurt (I used Greek yogurt)
  • 1 large egg
  • 1 tsp vanilla extract
  • 75g butter, melted
  • ½ cup raspberry preserves
  • More castor sugar (for coating)
  1. Heat the oven to 180°c and lightly grease a muffin tin.
  2. In a bowl, whisk together the yogurt, egg, sugar and vanilla extract.
  3. Mix in the butter and fold in the flour until mixed well.
  4. Place 1 tbsp of the batter into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with more batter.
  5. Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
  6. Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.
Nutrition Information
Calories: 1756 Fat: 68g Saturated fat: 41g Unsaturated fat: 22g Trans fat: 2g Carbohydrates: 267g Sugar: 158g Sodium: 1430mg Fiber: 5g Protein: 19g Cholesterol: 354mg

I am wondering…what if I roll these babies in cinnamon sugar instead? Hmm…got to give that a try sometime soon. Yup so much for damage control. 


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One Comment

  1. Ayu says:

    Assalam Maya,
    welcome has been quite sometime I didnt singgah your blog..bila tengok kat draft baru perasan u ar back.. wooow new dslr ya..cantik2 the pictures semua..tengok gambar2 yang diambil imagining the food is right below my nose!!..nice header too…basically love everything lah..congrats dear..

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