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Vegan Raspberry Jam Donut Muffins - 6 muffins sit on a pink plate with a hand that has broken one of the muffins in half to reveal a jam centre.

Vegan Raspberry Jam Donut Muffins

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! See the notes above for ingredient alternatives/options.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Florence Jackson

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!