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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: 195.5kcal


For the muffins:

For the topping:


  • 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.


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!


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