Raspberry Filled Donut Muffins

These soft, moist cake donut muffins remind me of little jam filled round donut balls made by local bakeries years ago. They could be found at your local neighbourhood store or supermarket when I was growing up here in Newfoundland.

As a kid I remember thinking that I would make them with more jam inside and roll them in powdered sugar too. That memory of childhood inspired this variation of cake donut muffins.

Just around the corner from our apartment, there is a coffee shop that sells some really amazing doughnuts. I’m not necessarily a raving fan of doughnuts, but these things are ridiculously good. Somehow I manage not to go out and get one on a daily basis. Be impressed.

Perhaps even more dangerous than the proximity of those doughnuts, though, is the discovery of this recipe for doughnut muffins. It’s more than a bit frightening to know that I can have these beauties whipped up so quickly. And without even leaving home!

These delightful muffins are truly reminiscent in flavor of doughnuts, although the texture is more toward the muffin end of the spectrum. That sprinkling of cinnamon-sugar on top really adds to the flavor and the texture, and will make you think of eating a cinnamon-sugar doughnut.

Ingredients
Muffins

• 2 cups Gold Medal™ all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
• 1/4 cup agave nectar or honey
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 2 eggs
• 1/4 cup raspberry preserves

Raspberry Icing

• 1/4 cup raspberry preserves
• 1 cup powdered sugar

Steps

1. Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
2. In large bowl, stir together flour, granulated sugar, baking powder and salt with whisk. In medium bowl, beat yogurt, agave nectar, butter, vanilla and eggs with whisk. Add flour mixture to wet mixture; stir with whisk just until combined. Spoon batter evenly among muffin cups, filling each about two- thirds full. (Use a decorating bag if you want to be more exact).
3. Using butter knife, swirl 1/2 teaspoon raspberry preserves into each.
4. Bake on middle oven rack 9 to 10 minutes or until donuts spring back when touched and are golden on bottom. Cool in pan about 4 minutes; turn out onto cooling rack.
5. In 1-quart saucepan, heat 1/4 cup preserves over medium heat until bubbly. Add powdered sugar; stir with whisk until icing is smooth. If too runny, add more powdered sugar. Quickly spoon icing over donuts. If icing hardens, reheat over low heat.