Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lining it with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg until well combined.

In another bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes.

Incorporate the eggs one at a time into your butter mixture, mixing thoroughly after each addition. Pour in the vanilla extract and blend until smooth.

Gradually fold in the dry ingredients with the wet ingredients, alternating with the milk until all components are just combined.

Spoon the batter into the muffin liners, filling each one halfway, then add a teaspoon of raspberry jam into the center of each muffin.

Place the muffin tin in the preheated oven and bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack.

Dip the tops in melted butter and roll them in granulated sugar for a classic donut-like finish.

Savor these Raspberry Filled Donut Muffins warm for the best experience.