Ingredients

2 cups all-purpose flour or gluten free baking flour

3/4 cup granulated sugar

1 teaspoon ground nutmeg

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup unsalted butter (melted)

1/4 cup vegetable oil

2 large eggs

1/2 cup full-fat sour cream

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup powdered sugar

1 cup raspberry jam

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, nutmeg, baking powder, baking soda, and salt until well combined.

Step 2: In a medium bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, and vanilla extract until smooth. Gradually whisk in the buttermilk.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the muffins light and fluffy.

Step 4: Cover the bowl with plastic wrap and let the batter sit at room temperature for 1 hour to develop flavor and texture.

Step 5: Preheat your oven to 425°F (220°C) and butter the insides and top rims of a muffin pan to prevent sticking.

Step 6: Use a large scoop to fill each muffin cavity with heaping portions of the batter.

Step 7: Bake the muffins in the preheated oven for 8 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 6 to 8 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.

Step 9: Using a skewer or chopstick, poke a hole in the top of each muffin to create a cavity for the filling.

Step 10: Toss the warm muffins in powdered sugar until they are fully coated on the outside.

Step 11: Fill a piping bag with raspberry jam and inject each muffin through the hole until the jam starts to ooze out, ensuring every bite is sweet and fruity.

Tips & Variations

For a different flavor, substitute raspberry jam with strawberry, blueberry, or apricot preserves.

Use gluten-free baking flour to make these muffins suitable for gluten-sensitive diets without compromising texture.

Letting the batter rest for an hour improves the muffins’ texture and flavor, so don’t skip this step.

Try dusting the muffins with cinnamon sugar instead of powdered sugar for a warm, spicy twist.

Storage

Store the jelly donut muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. When reheating, warm the muffins briefly in the microwave or oven to restore softness, but avoid overheating to prevent drying out.

FAQs

Can I make these muffins dairy-free?

Yes, you can substitute the sour cream and buttermilk with dairy-free alternatives like coconut yogurt and almond milk mixed with a teaspoon of vinegar to mimic the acidity.

Why do I need to let the batter sit for an hour?

Resting the batter allows the ingredients to fully hydrate and the baking powder to start reacting, resulting in a tender crumb and enhanced flavor similar to traditional yeast-raised doughnuts.