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Raspberry Jam-Filled Doughnut Muffins

Blogger Becky Rosenthal from Vintage Mixer shares a recipe for a glazed doughnut-muffin hybrid.

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  • Prep Time 20 min
  • Total Time 35 min
  • Servings 12

Ingredients

Muffins

2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
1 1/2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup Yoplait® Greek plain yogurt
1/4
cup agave nectar or honey
2
tablespoons butter, melted
1/2
teaspoon vanilla
2
eggs
1/4
cup raspberry preserves

Raspberry Icing

1/4
cup raspberry preserves
1
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • 2 In large bowl, stir together flour, granulated sugar, baking powder and salt with whisk. In medium bowl, beat yogurt, agave nectar, butter, vanilla and eggs with whisk. Add flour mixture to wet mixture; stir with whisk just until combined. Spoon batter evenly among muffin cups, filling each about two- thirds full. (Use a decorating bag if you want to be more exact).
  • 3 Using butter knife, swirl 1/2 teaspoon raspberry preserves into each.
  • 4 Bake on middle oven rack 9 to 10 minutes or until donuts spring back when touched and are golden on bottom. Cool in pan about 4 minutes; turn out onto cooling rack.
  • 5 In 1-quart saucepan, heat 1/4 cup preserves over medium heat until bubbly. Add powdered sugar; stir with whisk until icing is smooth. If too runny, add more powdered sugar. Quickly spoon icing over donuts. If icing hardens, reheat over low heat.

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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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