Raspberry Filled Sugared Doughnut Muffins
  • Muffin Batter
  • ¼ cup butter
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2⅔ cups All-Purpose Flour
  • 1 cup milk
  • Filling
  • Jar of raspberry jam
  • Topping
  • 3 tablespoons melted butter
  • 3 tablespoons cinnamon/sugar combined
  1. Preheat the oven to 425°F.
  2. Lightly grease a standard muffin tin.
  3. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  4. Add the eggs, beating to combine.
  5. Stir in the baking powder, baking soda, salt, and vanilla.
  6. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  7. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  8. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  9. Remove them from the oven, and let them cool for a couple of minutes.
  10. Pipe the jelly into each one.
  11. Melt the butter for the topping (this is easily done in the microwave).
  12. Dip each one into the butter, then roll in the cinnamon-sugar.
  13. Serve warm, or cool on a rack and wrap airtight.
  14. Store for a day or so at room temperature.
  15. Adapted from King Arthur
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/raspberry-filled-sugared-doughnut-muffins/