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)
JELLY DONUT MUFFINS
adapted from 1001 Cupcakes by LOVE FOOD
2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1/2 cup sugar
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.
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 ♥