RX : Jelly Donut Muffins

posted in: BLOG, RX // recipes | 0

If we follow each other on Instagram, you know some weeks I bake like I actually get paid for it.  (I don’t, except in hugs and smiles and alls I need :)

I bake Jelly Donut Muffins fairly often – they’re quick, easy, and you can use whatever jam, jelly, pudding, cream or custard you have handy.   The batch I made here was half grape jelly and half pumpkin butter since I only had a couple tablespoons left in each jar.

The last time I posted pics, several folks demanded I share the recipe.  (More like they asked nicely and maybe even said ‘please’ but the details are fuzzy)  Even though it looks like a lot of ingredients and steps, it’s all stuff you probably already have.  The only extra step is rolling them in butter & sugar when they’re done to get that amazing sugar donut crust on the outside.
(In the pic below I rolled the pumpkin-filled muffins in a sugar + cinnamon mix so it was easier to tell them apart)



adapted from 1001 Cupcakes by LOVE FOOD


2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1/2 cup sugar
2 eggs
6 tablespoons oil or butter (melted & cooled, plus extra for greasing)
1/4 cup milk
1 teaspoon vanilla extract

4 or 5 tablespoons of jam, jelly, fruit butter, etc

As always, it’s good to let any dairy get to room temperature before baking.

– Preheat the oven to 400 degrees (200 Celsius) and grease a 12-hole muffin pan (or use paper cups)
– Sift together the flour, sugar, baking powder and salt in a large bowl.
– In a separate bowl, beat the eggs lightly then beat in the milk, oil and vanilla.
– Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients.  Stir gently until just combined – don’t overmix it.
– Spoon half the batter into the muffin pans : about 1 heaping tablespoon in each cup.
– Add a teaspoon of jam / fruit butter / jelly / etc to the center of each, staying away from the edges.

– Then cover / Spoon in the remaining batter.


Bake for 20 minutes or until they’re well risen, golden brown and firm to the touch.
With muffins + breads, give it the touch test! Lightly poke a muffin – when your tops bounce back they’re ready to come out of the oven.


Leave the muffins in the pan to cool for a few minutes then on racks for about 15 minutes.

3/4 cup sugar
6 tablespoons butter, melted
(1 teaspoon cinnamon – optional)

To make the topping, spread the sugar in a wide, shallow bowl.
Dip each muffin top into the melted butter and then roll in the sugar.
Serve warm or allow to completely cool on wire racks.

Alternate fillings:

You can make these into Creme Doughnut Muffins by substituting the jam/jelly for ready-made pudding.  Make sure you use the type that’s already made, not the type made from a packet.

If you use spreads like Nutella or Dulce de Leche, lighten them up with pudding or a little cream otherwise your filling will sink right to the bottom and stick to your pans.  I found this out the hard way.

I hope you love these!  Post pics and tag if you’d like as well : #serpenthes ♥


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