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cinnamon muffins fresh out of the oven against a white background
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5 from 13 votes

Cinnamon Muffins filled with Raspberry Jelly

These cinnamon 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.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Baking, Breakfast, Brunch
Cuisine: American
Servings: 12 large muffins
Calories: 195.5kcal
Author: Anjali Shah


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).
  • Melt the butter for the topping in the microwave and mix the melted butter with the cinnamon and sugar. Top each muffin with the melted butter mixture before baking, using 1/2 tsp per muffin max.
  • 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.




Top Tips For Making The Best Cinnamon Muffins
  • 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.
  • 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!)
  • Remove the muffins from the oven when they are just done: insert a toothpick in the center of the muffin – if it comes out clean, they are ready to be taken out!
  • This recipe makes 12 large muffins, but you can also make these into 24 mini muffins. Follow the same directions, but cut down the baking time (I'd start checking to see if the mini muffins are done around the 9 minute mark).
  • These muffins are higher in sugar and are more of a healthy treat. To turn them into a true breakfast meal, cut the sugar in this recipe by half. You'll still end up with a slightly sweet muffin that can be eaten every day for breakfast!


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