Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Cinnamon Sugar Muffins filled with Raspberry Jelly

This post may contain affiliate links. Please read my disclosure.
Share This:

These cinnamon sugar muffins are the perfect treat for brunch, dessert, or an afternoon snack! Made with 100% whole grains and secret healthy swaps, these lightened-up muffins are a recipe the whole family will love.

cinnamon sugar muffins filled with raspberry jelly on a white plate

No matter the season, weekend brunch is one of my favorite meals. Filling my kitchen with yummy, warm smells of freshly baked goods makes waking up early on the weekend with two little ones so much easier!

And, it’s always fun to get my kids involved in the kitchen and bake together on Sunday mornings. 

Whatever the reason, these delicious, hearty muffins have been a star at my brunch table recently.  

A cinnamon sugar muffin on a small white plate

The gooey raspberry preserves ooze out of each muffin when you bite into it, and the cinnamon sugar topping adds an element of decadence without any of the extra calories or fat.

They take about an hour to make (including baking time) – but it is so, so worth it.

Ingredients to make cinnamon sugar muffins

How to Make Cinnamon Sugar Muffins – Step by Step

Step 1: Preheat the oven to 425°F. Lightly grease a standard muffin tin or line with 12 muffin cups.

Step 2: In a mixing bowl, cream together the butter, apple sauce, and sugars with a hand mixer until smooth. Then add the eggs, egg whites, and vanilla, beating to combine.

ingredients mixed together in a bowl

Step 3: In a separate bowl, stir together the flour, baking powder, baking soda, nutmeg, and salt.

Step 4: Stir about one-third of the flour mixture into the butter mixture until incorporated, then stir about one half of the butttermilk into the butter mixture.

ingredients being whisked together

milk added to a mixture

Step 5: Continue alternating between the two until you’ve mixed in all of the flour mixture and buttermilk (so you begin and end with the flour mixture).

ingredients combined in a bowl

Step 6: Spoon about 2 Tbsp of the batter into each cup of the prepared pan. Then put about 1 tsp of raspberry preserves in the middle of each cup, and top each with another 2 Tbsp of batter (by the end of this process, the cups should be nearly full).

batter and jam added to muffin cups muffin cups topped up with batter

Step 7: Bake the muffins for 14-17 minutes, or until they’re a pale golden brown and a toothpick inserted into the middle of one of the muffins comes out without any unbaked dough on it. Remove pan from the oven, and let muffins cool for a couple of minutes, or until you can handle them.

Baked cinnamon sugar muffins filled with raspberry jelly

Step 8: While they’re cooling, melt the butter for the topping in the microwave and mix together the cinnamon and sugar. Use a pastry brush to spread the top of each muffin with the melted butter, then sprinkle with the cinnamon-sugar mixture on top, using 1/2 tsp per muffin max.

Four cinnamon sugar muffins on a white plate

Healthy breakfast muffins recipe

What makes these muffins healthy? These muffins are packed with nutritional goodness and secret swaps: whole wheat flour, applesauce, egg whites, and low fat buttermilk – but you won’t be able to tell at all! Each muffin has less than 200 calories and 5g fat, so this is a treat that you can feel good about eating 🙂 This recipe makes 12 muffins, but each one ends up being a pretty big size, so you could also use this recipe to make mini-muffins which would make each less than 100 calories. Just cut your cooking time in half if you decide to do this! To make these muffins even healthier you can reduce the sugar content by half, they will still taste slightly sweet!

What do Cinnamon Sugar Muffins taste like?

The muffins have a wonderful nutty flavor from the whole wheat flour and the spices – it almost tastes like they’re made with oats. The cinnamon sugar crumble on top was the husband’s favorite part of the muffin because it forms this perfect little crust that adds great texture to the recipe.

Can these muffins be made ahead of time?  

Cinnamon Sugar Muffins are great as a grab-and-go breakfast option with a glass of milk, or as part of a bigger brunch spread. They last for at least a week in an airtight container so you can enjoy them for a while. I also love them in the afternoon with a tea of a coffee! So go ahead, treat yourself!

Can these muffins be made gluten free?

Yes! To make these gluten free, replace the whole wheat flour with gluten free oat flour. 

cinnamon sugar muffins filled with raspberry jelly served on white plates

Top tips for making Cinnamon Sugar Muffins filled with Raspberry Jelly

  • Preheat the oven and be sure to line your muffin tin.
  • Use an aluminum free baking powder for a better taste (and a healthier muffin!)
  • Try whole wheat pastry flour or white whole wheat flour for a lighter, fluffier muffin.
  • These muffins freeze really well. To freeze, allow to fully cool and transfer to a freezer bag. To reheat, just warm them for 30 seconds in the microwave!
  • If you don’t have buttermilk, you can make your own by adding 2 tsp of white vinegar to your milk of choice, stir and let sit for 10 minutes. This also makes a great vegan option (using a plant based milk!)
  • Check that the muffins are cooked through, by inserting a toothpick – if it comes out clean, they are done!

Close up of a cinnamon sugar muffin

Check out these other healthy sweet treats!

If you have tried this cinnamon sugar muffin recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
5 from 10 votes

Cinnamon Sugar Muffins filled with Raspberry Jelly

These muffins are packed with nutritional goodness and secret swaps but you won’t be able to tell at all! Raspberry jam and cinnamon sugar add decadence.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 12 large muffins
Calories: 195.5

Ingredients

For the muffins:

For the topping:

Instructions

  • Preheat the oven to 425°F. Lightly grease a standard muffin tin or line with 12 muffin cups.
  • In a mixing bowl, cream together the butter, apple sauce, and sugars with a hand mixer until smooth. Then add the eggs, egg whites, and vanilla, beating to combine.
  • In a separate bowl, stir together the flour, baking powder, baking soda, nutmeg, and salt.
  • Stir about one-third of the flour mixture into the butter mixture until incorporated, then stir about one half of the butttermilk into the butter mixture.
  • Continue alternating between the two until you've mixed in all of the flour mixture and buttermilk (so you begin and end with the flour mixture).
  • Spoon about 2 Tbsp of the batter into each cup of the prepared pan. Then put about 1 tsp of raspberry preserves in the middle of each cup, and top each with another 2 Tbsp of batter (by the end of this process, the cups should be nearly full).
  • Bake the muffins for 14-17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the muffins comes out without any unbaked dough on it. Remove pan from the oven, and let muffins cool for a couple of minutes, or until you can handle them.
  • While they're cooling, melt the butter for the topping in the microwave and mix together the cinnamon and sugar. Use a pastry brush to spread the top of each muffin with the melted butter, then sprinkle with the cinnamon-sugar mixture on top, using 1/2 tsp per muffin max.

Notes

Top tips for making Cinnamon Sugar Muffins filled with Raspberry Jelly
  • Preheat the oven and be sure to line your muffin tin.
  • Use an aluminum free baking powder for a better taste (and a healthier muffin!)
  • Try whole wheat pastry flour or white whole wheat flour for a lighter, fluffier muffin.
  • These muffins freeze really well. To freeze, allow to fully cool and transfer to a freezer bag. To reheat, just warm them for 30 seconds in the microwave!
  • If you don't have buttermilk, you can make your own by adding 2 tsp of white vinegar to your milk of choice, stir and let sit for 10 minutes. This also makes a great vegan option (using a plant based milk!)
  • Check that the muffins are cooked through, by inserting a toothpick - if it comes out clean, they are done!

Nutrition

Serving: 1muffin | Calories: 195.5kcal | Carbohydrates: 36.8g | Protein: 5.4g | Fat: 4.9g | Saturated Fat: 2.7g | Sodium: 184.7mg | Fiber: 3.3g | Sugar: 17.2g
cinnamon sugar muffins filled with raspberry jelly -healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

38 responses to “Cinnamon Sugar Muffins filled with Raspberry Jelly”

  1. These muffins are really delicious and amazing. They’re healthy and easy to bake is a plus point. I’m definitely going to try it. The instructions are so descriptive and the images are so tempting. 🙂

  2. I am deeply hooked with this. I would literally eat anything that has raspberry in it. The kids are not going to say no to this.

  3. Those look really good. I don’t actually think I’ve ever had filled muffins before. Looking forward to trying these.

  4. Oh! These sound so delicious! I love a muffin with my coffee on the weekend. I see a batch of these in my weekend future.

  5. Those flavors sound super comforting right now and the muffins looks so pretty! I’d really like to make these in the morning.

  6. I cannot wait to try these! trying your kale butternut quesadillas tonight…. dang i just went to trader joes, wish i saw this post earlier haha! Thanks for posting such awesomeness!

    • Ooooh yay!! The quesadillas are delish – I can’t wait for you to try them 🙂 Let me know if you get a chance to make this too! They are so worth it!

  7. I’m definitely having these for brunch the next weekend! They look so tempting! And by the way, I made your cinnamon rolls the other day, and they came out beautifully- tasted great too! Thanks for the recipes!

    • Awesome!! I can’t wait to hear how you like this recipe Olivia 🙂 And I’m so glad the cinnamon rolls turned out well! They are one of my favorites!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.