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Recipes > Jelly Donut Muffins

Jelly Donut Muffins

Enjoy a sweet start to your day with this delicious Jelly Donut Muffin recipe. Filled with raspberry jam and sprinkled with sugar and cinnamon, these tasty muffins are great for a Mother's Day brunch. Baked and not fried, these jelly-filled muffins are also a healthier alternative to the fried jelly donut.

Prep

15 mins

Bake

18 - 20 mins

Total

40 mins

Yield

12 muffins

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Ingredients

Muffins

  • Cake Flour — 2 cups, sifted
  • Granulated Sugar — 3/4 cup
  • Baking Powder — 2 teaspoons
  • Salt — 1 teaspoon
  • Ground Nutmeg — 1/4 teaspoon
  • Buttermilk — 3/4 cup
  • Eggs — 2, lightly beaten
  • Butter, Melted — 2 tablespoons

Topping

  • Granulated Sugar — 1/2 cup
  • Ground Cinnamon — 1 teaspoon
  • Butter, Melted — 2 tablespoons
  • Seedless Raspberry Jam — 1/2 cup

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BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

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COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

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Instructions

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  1. Preheat oven to 375°F. Prepare muffin pan with vegetable pan spray.
  2. In large bowl, sift together flour, sugar, baking powder, salt and nutmeg. In medium bowl, whisk together buttermilk, eggs and butter. Add wet ingredients to flour mixture; whisk until just combined. Divide batter evenly into pan cavities.
  3. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool muffins in pan on cooling rack 5 minutes. Remove from pan; cool additional 5 minutes.
  4. In large zip-top bag, combine sugar and cinnamon. Lightly brush each muffin all over with butter and toss in cinnamon sugar. Poke a hole in side of muffin and fill with jam.

Tips

Education

Baking School

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