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Jelly Donut Muffins: A Sweet Twist on Breakfast Recipe

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★★★★★

4.4 from 85 reviews

These Delicious Jelly Donut Muffins offer a delightful twist on classic breakfast treats by combining the soft, spiced muffin texture with a sweet raspberry jam filling. Coated in powdered sugar, they mimic the charm of traditional jelly donuts with the convenience of muffins, making them perfect for a morning indulgence or a special brunch.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

For Coating and Filling

  • 1 cup powdered sugar
  • 1 cup raspberry jam

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, nutmeg, baking powder, baking soda, and kosher salt until well combined to ensure even distribution of leavening and spices.
  2. Mix wet ingredients: In a separate medium bowl, whisk together the melted butter, vegetable oil, eggs, full-fat sour cream, and vanilla extract until smooth and homogenous. Gradually whisk in the buttermilk for added moisture and tenderness.
  3. Combine wet and dry: Pour the wet mixture into the dry ingredients bowl, mixing gently just until combined. Be careful not to overmix to keep muffins tender.
  4. Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour, allowing flavors to meld and the batter to thicken.
  5. Prepare muffin pan: Preheat the oven to 425°F (220°C). Butter the insides and rims of a muffin pan to prevent sticking and to add flavor.
  6. Fill muffin cavities: Using a large scoop, fill each muffin cup generously with the batter, making sure not to overfill.
  7. Initial bake: Bake the muffins at 425°F for 8 minutes to set the structure and create a slight rise.
  8. Reduce oven temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 6-8 minutes until golden and a toothpick inserted comes out clean.
  9. Cool muffins: Let the muffins cool in the pan for about 5 minutes to firm up before transferring them to a cooling rack for further cooling to room temperature.
  10. Create cavity for filling: Use a skewer or chopstick to poke a hole through the top center of each muffin, creating space for the jelly filling.
  11. Coat muffins in sugar: Toss the warm muffins in powdered sugar to coat the exterior, replicating the classic jelly donut finish.
  12. Fill muffins with jam: Fill a piping bag with raspberry jam and inject each muffin through the created hole until the jam begins to ooze, ensuring a sweet filling in every bite.

Notes

  • Resting the batter for an hour improves the texture, allowing the muffin to be light and fluffy.
  • Butter the muffin pan well to prevent sticking and help create a crisp exterior edge.
  • Adjust baking times slightly if using gluten-free flour, as it may affect moisture absorption and baking time.
  • For different flavors, swap raspberry jam with your favorite fruit preserves.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: jelly donut muffins, breakfast muffins, raspberry jam muffins, sweet muffins, baked jelly donuts

Find it online: https://foodbylina.com/jelly-donut-muffins-a-sweet-twist-on-breakfast-recipe/