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Jump to RecipeThese Vegan Raspberry Jam Donut Muffins will warm your kitchen and soul with serious donut vibes, without the hassle! Think bakery style jam donuts, big and fluffy and oozing pink jam. These are a super simple, vegan option with no deep fryer! There are no hard to find ingredients, and they come together in one bowl! These are a little nostalgic and are a truly fun bake! PLUS (humble brag): a local bakery recreated these after seeing them on my Instagram, so they’ve gotta be good, right?
The baked muffins get dipped into melted butter and lots of sugar whilst warm, giving full donut vibes. This is without a deep fryer or any other fuss. Simply grab a muffin tray and get going! No odd ingredients involved, and standard dairy (milk and butter) will work just as well. If you’ve ever wanted to make bakery style donuts without deep frying, this is the bake for you!
The trick to top tier muffins is to avoid over mixing. Do this by using only a wooden spoon (no electric mixers here), use one bowl and stir until only just combined. You can use any jam you like, but I find raspberry jam provides the best flavour.
Make these the night before, and then reheat for 20 seconds in the microwave for a warm, delightful breakfast. Alternatively, they’re still great cold and eaten on the go/in the car. Feel free to shrink them (making more total muffins) if you prefer several mini bites, which would make a really cute breakfast or a mid-afternoon snack.
Tips for Top Tier Vegan Raspberry Jam Donut Muffins
- Butter: Use any vegan alternative, and ensure it has melted fully.
- Milk: Again, any vegan alternative will work, but I find the full fat/sugar options tend to taste a little better!
- Jam: Any flavour jam will work in these. I prefer raspberry for the bakery feeling of those giant fluffy donuts packed with oozing pink jam!
- Mixing: The key to nailing these is to only just mix enough for the flour to be fully combined. This keeps the muffins moist and fluffy!
- Baking: These need a good 20 minutes for really golden brown tops, an ensure they are fully cooled before removing or I find they can stick to the tin.
- Batch: The outcome is 6 muffins. This recipe can easily be adjusted to make more! Simply double/multiply as needed!
The recipe for these Vegan Raspberry Jam Donut Muffins makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These really are great for so many occasions! For more vegan recipes check out this Vegan Carrot Cake or these Spiced Crinkle Cookies. For more baking inspiration, head on over to my Instagram.
Vegan Raspberry Jam Donut Muffins
Ingredients
- 120 ml Vegan Milk
- 2 tbsp White Wine Vinegar
- 3 tbsp Vegan Butter Melted
- 2 tsp Vanilla Extract
- 60 g Granulated Sugar
- 145 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 6 tsp Raspberry Jam
For the Coating
- 3 tbsp Vegan Butter Melted
- 3 tbsp Granulated Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Spray a 6 hole muffin tray with oil/vegan butter spray.
- In a large bowl, combine the milk and vinegar and let sit a few minutes. Add the butter, vanilla and sugar and mix.
- Add in the flour, baking powder and baking soda. Stir together until just combined.
- Spoon about 1 tbsp batter into each muffin hole. Add a teaspoon of jam in the middle of each, before topping with the remaining batter. Bake for 20-25 minutes, until golden brown. Remove from the oven and let cool completely.
- Once cool, remove each muffin from the tin (gently ease out). Then melt the butter and put the sugar in a large bowl/plate. Brush the butter over each muffin before dunking and coating in the sugar!
