Go Back
A batch of cinnamon sugar muffins on a black cooling rack on a marble surface

Jam-filled Cinnamon Sugar Donut Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
5 from 6 votes
These Cinnamon Sugar Donut Muffins taste like a jam donut but are as easy to make as muffins. Soft, cinnamon sugar muffins made from scratch, filled with raspberry jam, made in 30 minutes.
Print Pin

Ingredients

FOR THE BATTER

  • 295 g plain (all-purp) flour (2 ¼ cups / 10.4oz)
  • 2 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup white granulated sugar (150g / 5.3oz)
  • 2 large eggs, room temp
  • ¾ cup milk, room temp (180ml)
  • ½ cup vegetable oil (125ml)
  • 1 teaspoon vanilla extract
  • ⅓ cup raspberry jam

FOR THE TOPPING

  • 57 g unsalted butter, melted (¼ cup / ½ stick)
  • ⅓ cup white granulated sugar (66g / 2.3oz)
  • 1 ½ teaspoons ground cinnamon

Equipment

  • 12 hole muffin tin
  • Small cookie scoop

Instructions
 

  • PREP: Preheat the oven to 200C / 375F / 180C fan forced. Generously grease a standard 12 hole muffin tin, or line with muffin liners.
  • DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and sugar until thoroughly combined.
  • WET INGREDIENTS: Whisk the eggs together until frothy on top. Add the milk, oil and vanilla and whisk thoroughly to combine.
  • COMBINE INGREDIENTS: Add the wet ingredients to the dry and stir with a spatula until just combined.
  • ASSEMBLE: Spoon a 2 tablespoons of batter into each muffin cup, then make a small well in the centre of each. Add 1 ½ teaspoons of jam to each well, then top with batter right up to the top
  • BAKE: Bake for roughly 15-16 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes.
  • TO COAT: Brush the muffins with the 3 tablespoons of melted butter. Mix the sugar and cinnamon in a small bowl, then roll the muffins in the mix to coat.

Notes

  1. I use a standard Australian 20ml tablespoon (equivalent to 4 teaspoons worldwide)
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary – always test for doneness 1-3 minutes before the recipe suggest
  4. It helps to make more cinnamon sugar than the recipe calls for so that you can easily roll the muffins through it.
For more muffins and cakes, click here
Calories: 313kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Morning Tea, Sweets
Cuisine: American, World
Have you tried this recipe?Rate or comment below and let us know how it was!