Buttermilk Raspberry Muffins

Sweet Donut Muffins made gluten free in this simple one bowl recipe. Why have just a muffin, when you can have a donut muffin? Filled with raspberry jam and relaxing moments. Perfect grab and go breakfast the whole family will treasure.

Print Recipe

5 from 6 votes

Buttermilk Raspberry Muffins

Sweet buttermilk muffins filled with jam and topped with sugar for the perfect donut muffin mash-up!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Servings: muffins

Calories: 249kcal

Ingredients

1 ½ cups gluten free flour blend or all-purpose flour (for a gluten-FULL version)
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
¾ cup granulated white sugar
1 large egg room temperature
¾ cup buttermilk or whole milk
1 teaspoon vanilla extract
½ cup canola oil

Top and Fill

½ cup granulated white sugar
¼ cup raspberry jam or your favorite jam

Instructions

Preheat oven to 375°F. Grease a muffin tin and set aside.
In a large bowl combine flour, baking powder, salt, nutmeg and sugar.
Make a well in the center of the dry ingredients, and add egg, buttermilk, vanilla and oil.
Gently combine until no more flour streaks remain.
Fill each muffin tin about ¾ full, using all the batter.
Top with a spoonful of granulated white sugar.
Bake on center rack for 15-16 minutes or until set and the center springs back.
Allow muffins to cool in the tin about 5 minutes. Remove and place on cooling rack.
Using the end of a chopstick or other small kitchen tool, poke a hole in the center of each muffin, making room for the jam.
Place jam in a small zip-top bag and cut a ¼" hole in one lower corner. Fill each muffin center with jam. You can fill as much or as little as you like. If the jam jams up (haha), use the chopstick to gently push the jam down further to make room for more.
Enjoy!

Notes

To store these muffin, place in a zip top bag or in an enclosed container. These will keep really well for up to a week at room temperature or two weeks in the refrigerator.

These will not freeze well after filled with jam. If you want to make ahead, freeze before poking a hole and place in a zip-top bag. When ready to eat, allow muffins to come to room temperature or heat in the microwave for 20-30 seconds and then poke the hole and fill with jam.

Nutrition