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Jam-Filled Doughnut Muffins

Jam-Filled Doughnut Muffins are covered in cinnamon sugar and filled with a fruity surprise!

a peek at the jam filling in a doughnut muffin

Jam-Filled Doughnut Muffins

Just around the corner from our apartment, there is a coffee shop that sells some really amazing doughnuts. I’m not necessarily a raving fan of doughnuts, but these things are ridiculously good. Somehow I manage not to go out and get one on a daily basis. Be impressed.

Perhaps even more dangerous than the proximity of those doughnuts, though, is the discovery of this recipe for Jam-Filled Doughnut Muffins. It’s more than a bit frightening to know that I can have these beauties whipped up so quickly. And without even leaving home!

The taste of these delightful muffins are truly reminiscent in flavor of doughnuts, although the texture is more toward the muffin end of the spectrum. That sprinkling of cinnamon-sugar on top really adds to the flavor and the texture, and will make you think of eating a cinnamon-sugar doughnut.

Muffins with Jam in the Middle? Yes!

But what really makes these extra special is that bit of jam inside them. These may look mostly unassuming from the outside, but then you take that first bite to find a little fruity surprise! And you’ll understand just how dangerous these can be!

I pretty much always have a good variety of jams and preserves in my refrigerator. I sometimes make them with a variety of jams. That’s part of the fun of these Jam-Filled Doughnut Muffins. You can change them up easily by using a different flavor of jam. Such a perfect treat for a special breakfast or just an afternoon snack!

What You’ll Need

Scroll down to the recipe card below this post for the ingredient quantities and instructions.

  • All-purpose flour – I recommend measuring by weight, but you can use the spoon and sweep method to approximate that level of accuracy.
  • Granulated sugar – You’ll need sugar for both the muffins and the topping.
  • Baking powder
  • Salt
  • Milk – Bring the milk to room temperature before mixing. I recommend whole milk or 2% milk.
  • Vegetable oil
  • Egg – Bring the egg to room temperature, too.
  • Vanilla extract
  • Jam – Use your favorite jam or preserves to fill these doughnuts. Pick one kind of use a variety!
  • Cinnamon – If your cinnamon has been lingering in your kitchen cabinet, give it a sniff. It loses its flavor over time, so it may be time to replace it.
  • Butter
Jam-Filled Doughnut Muffins on a wire cooling rack

How to Make Jam-Filled Doughnut Muffins

Prepare for baking. Heat the oven to 350°F. Grease 10 cavities of a standard muffin pan. (I like to use a cooking spray with flour, like Baker’s Joy.)

Combine the dry ingredients and sugar. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.

Combine the wet ingredients. Mix the milk, oil, egg, and vanilla in a separate medium bowl.

Add the wet ingredients to the dry ingredients. Pour the milk mixture into the well in the flour mixture. Stir just until combined, taking care not to over-mix.

Portion the muffins. Fill each muffin cup about two-thirds full with the batter. Leave about 3 tablespoons of batter in the mixing bowl.

Add the jam and finish assembling. Place about 1/2 teaspoon of jam in the center of each filled muffin cup. Top with just enough of the reserved muffin batter to cover the jam.

Bake. Place the pan in the heated oven, and bake for 18 to 20 minutes. The muffins are done when the edges are browned and the muffins are set.

Cool. Let the muffins cool in the muffin tin on a wire cooling rack for 5 minutes. Then remove the muffins from the pan and place them on a wire rack to continue cooling while you make the topping.

Add the topping. Mix together the sugar and cinnamon. Brush melted butter over the top of each muffin, and then dip the top of each muffin into the cinnamon-sugar mixture.

Want more cinnamon-sugar topping?

If you prefer, you can brush the muffins all over with butter and roll in cinnamon-sugar. Just double the amount of the topping ingredients.

Tips for Success

  • Skip the liners. To make adding the topping easier, you’ll have the best luck if the muffins aren’t baked in liners. Of course, if you prefer the convenience of paper liners, feel free to use them. They just may get a little messy when the topping is added.
  • Know your muffin method. This mixing method is frequently used with (you guessed it!) muffins. It’s very simple and gives the best results. If you’d like to know more, read my tips for The Muffin Method.
  • Don’t over-mix. Aim for just combined or a few small streaks of flour remaining.
  • Don’t over-fill the muffin cups. To get those pretty domes, follow the directions for how to fill the cups. To simplify things you can begin by setting aside the 3 tablespoons of batter for covering the jam so you know you have enough for that.

How to Store

Once the muffins have cooled completely, place them in an airtight container and store at room temperature up to 3 days, although they’ll be at their best within a day or so. For this small amount of jam, the muffins shouldn’t need refrigeration. If you want to refrigerate, however, be doubly sure that the container is airtight so they won’t become dry.

Can Doughnut Muffins Be Frozen?

Yes! Allow the muffins to cool completely. Wrap each muffin well in plastic wrap. Then wrap the muffins in aluminum foil or place in a freezer container or bag. They should keep in the freezer up to 2 months, although they’re likely to be their best for about a month. Thaw for an hour or so on your kitchen counter before serving.

Find more muffin recipes in the Recipe Index.

More Muffin Recipes

Video Tutorial: Jam-Filled Doughnut Muffins

Jam-Filled Doughnut Muffins

Yield 10
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

These muffins feature the flavors of a cinnamon-sugar doughnut with a little fruity surprise inside!

a peek at the jam filling in a doughnut muffin


For the muffins:

  • 2 cups (240g) all-purpose flour
  • 2/3 cup (133g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (177ml) milk
  • 1/3 cup (78ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 to 6 teaspoons jam or preserves

For the topping:

  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted


To make the muffins:

  1. Preheat oven to 350°F. Grease 10 cavities of a standard muffin pan.
  2. Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture.
  3. In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, and stir just until combined.
  4. Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl.
  5. Place about 1/2 teaspoon of jam in the center of each filled muffin cup. Top with just enough of the reserved batter to cover the jam.
  6. Bake for 18 to 20 minutes, or until the edges are browned and the muffins are set.
  7. Cool the muffins in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan to a wire rack to continue cooling while you make the topping.

To make the topping:

  1. Combine the sugar and cinnamon in a shallow bowl.
  2. Brush the melted butter over the tops of each muffin. Dip each muffin, top-side down, into the cinnamon-sugar to coat.


If you prefer, you can brush butter completely over the muffins and then roll in cinnamon-sugar. Just double the amount of butter and cinnamon-sugar so you'll have enough.

Recipe slightly adapted from Taste.

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    46 Comments on “Jam-Filled Doughnut Muffins”

  1. Ooh that’s some willpower not getting doughnuts every day, when they are soo close. These doughnut muffins look delicious and are on my need-to-make-ASAP list. Thank you for the recipe. Sammie x

  2. I always have a variety of jams/jellies on hand because me dad makes his own, cans it, and then gives some to me. What a brilliant idea to make doughnut muffins stuffed with jelly, just like a stuffed fried doughnut!

  3. I make my own jams and fruit butters from my own and some bought local fruit. I can see a lot of fun with these and all the variations. Can’t wait to try these!

    • These are SO good! I mixed 1/8 cup of jam into the batter and added the filling making 12 muffins. 
      My family loves this recipe and I love how easy it is to make!

  4. I had another epiphany. I just made a boatload of german chocolate cake frosting to use up 12 egg yolks surplus from making an angel food cake. What would a dollop of that do for inside a muffin like this? Like a caramel pecan donut? 🙂

  5. Stawberry jam would be my first choice of fillings for a breakfast muffin! Strawberry is usually the only flavor of jam we have in the house. 🙂 These cute little muffins are crying out for a cup of coffee….or maybe my cup of coffee is crying out for one of these muffins!

  6. We have a crazy awesome pastry shop across the street and it is insane how little I stop in there for a treat. I always feel like I DESERVE a treat just for resisting!

    I’ve made doughnut muffins before and they are incredibly delicious. Like, way tastier than you’d think they’d be.

  7. Part muffin, part donut? Yes yes!! I love the strawberry jam center – so so good!! And since I hate frying anything these look perfect for me : )

  8. These are so so yummy. The batter is crazy thick before you bake, but do not despair. They come out light and scrumptious.

  9. These are too cute, and look so delicious! I think the jelly-filled ones are my fave!

  10. I had a recipe years ago for something similar and couldn’t find it. These are even better, especially with the donut spin! I replaced the vanilla with almond extract…my old recipe was almond and I love the almond and raspberry together. My whole family loves these. Thanks for reminding me of an old favorite!

  11. Hello jennifer,

    Thanks for sharing these, I have just made them and they were delicious. I always make my own jams from my own fruit…… and always have a surplus. Consequently I am always looking for recipes with jam in them. This one will be on the top of my list. Thanks again.

  12. If anyone remembers the donut shop BISMARKS, then you’re with me on these!  I loved the jelly/jam/ maybe even preserve fruit filling with sugar on the outside. This recipe seems a lot healthier than eating  BISMARKS and may even taste better.  Saving the recipe for blueberry preserves inside!!!

  13. they were really awesome, I really enjoyed making them.

  14. The muffins in the picture look smaller than standard muffins. Are they mini?

  15. Easy to do and very yummy.thx for the receipe

  16. One of the tastiest muffin recipes I’ve ever tried, and I bake quite frequently. I used my homemade peach jam for the filling. My family and I say thank you !

  17. Delicious! Have just had to make a second batch- the first batch ‘disappeared’! Thank you for sharing!

  18. This looks like a great recipe.  Has anyone ever tried using applesauce in place of the vegetable oil?  
    I used to make muffins with this substitution in the past and they turned out fine.  But I’m not sure it would work with this recipe because they are described as being tasting similar to a doughnut.  Just asking.  

    • Hi, Norma. I’ve not tried that substitution, but I know that it is commonly done in all types of baked goods, so I think it’s worth a shot here. If you try it, please let me know how it works.

  19. I can’t wait to try these. Have you tried freezing them?

  20. Jennifer,

    I just made these muffins yesterday and they are an unexpected keeper recipe. I thought they’d be good, but not THIS good! I make all the usual suspects when it comes to muffins…..blueberry, chocolate chip, apple cinnamon, pumpkin, etc…..these just looked so unique that I had to try them. And everybody flipped out over them. That jam is such a sweet surprise and the texture of the muffins is spot on. It’s almost a cross between a muffin and a cupcake, just delicious. Thanks for sharing another fabulous recipe. Vicki

  21. These are so delicious, I was wondering if you could add cream cheese and jam in the center?

  22. my son is not so keen on jelly filled sweets of any kind. I still made these to try them out and to my BIG surprise my son absolutely LOVED them. I have already made 4 batches in the last 2 months and every-time he asked me to make MORE !

  23. I made these for Diwali celebration.The guests loved them .I received a lot of compliments on these muffins. Some even asked me regarding the surprise filling inside 😍.
    All in all this recipe is a definite keeper .

  24. I have made these douffins a few times over the last couple of months. Have added chocolate chips for 1 batch, nutella in the centre for another. Made it into a cake with chopped snickers bar the other day to test how it’ll work for sons 2nd birthday. I didn’t dust, but was pretty good. I made final product today, doubled recipe, added snickers and sprinkled smarties. I may have over baked, took less then 30 min at 175ish degrees Celsius. I also made a doughnut glaze and poured on top. Will know tomorrow how it turned out.
    Thank you so much for the recipe!!

  25. Since we are under a stay-at-home order during the COVID-19 pandemic, I was bored and looking for something I could bake with my supplies at hand. Your recipe came up. I had Smuckers red raspberry preserves and used a full teaspoon of that for each muffin. They were DELICIOUS! I will definitely make them again. And try other preserves flavors as well. Thank you so much for the recipe!

  26. These muffins are the bomb!! My fiancé  and I gobbled 3 up as soon as they were cool enough to touch. He said “you better not lose this recipe!” I did a drop off to my Mom and my in-laws, and got text messages at the same time from both about how amazingly delicious  these are!  They are already asking for more 🙂 Thank you for helping to brighten our days! 

  27. What is the alternative for eggs

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