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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.
Florence Jackson

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
Ingredients Method

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

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 6 hole muffin tray with oil/vegan butter spray.
  2. In a large bowl, combine the milk and vinegar and let sit a few minutes. Add the butter, vanilla and sugar and mix.
  3. Add in the flour, baking powder and baking soda. Stir together until just combined.
  4. 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.
  5. 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!