Jelly Donut Muffins
If you’ve ever dreamed of indulging in the soft, pillowy goodness of a jelly donut without the hassle of frying, then these Jelly Donut Muffins are your answer! These delightful treats bring the classic flavors of a jelly-filled donut into an easy-to-make muffin form. They are fluffy, slightly sweet, and bursting with your favorite jam or jelly. Perfect for breakfast, brunch, or an afternoon snack, these muffins are sure to please everyone. Let’s dive into this delicious recipe that transforms the beloved jelly donut into a cozy muffin.
Why This Recipe Works
The genius behind these Jelly Donut Muffins lies in the combination of moist ingredients and the right balance of spices. The mixture of room temperature butter and vegetable oil contributes to a tender crumb, while the addition of both granulated and brown sugar gives these muffins a depth of flavor that mimics the sweetness of traditional jelly donuts. Baking powder and baking soda work together to provide the perfect lift, ensuring these muffins rise beautifully. With the warming spices of nutmeg and cinnamon, every bite feels like a hug. Plus, the gooey center of jam adds that nostalgic touch that will take you back to your childhood bakery visits.
Ingredient Checklist
- 1 cup butter, room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ to 1 teaspoon ground nutmeg, to taste (I used ½)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup whole milk
- ½ cup jam or jelly (your choice)
Gear Up: What to Grab
- Mixing bowls – for combining wet and dry ingredients.
- Whisk – to thoroughly mix the ingredients.
- Muffin tin – to bake your muffins in.
- Muffin liners – for easy removal and cleanup.
- Measuring cups and spoons – for precise ingredient measurements.
- Cooling rack – to cool the muffins after baking.
Mastering Jelly Donut Muffins: How-To
Step 1: Prepare Your Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it with non-stick spray to prevent sticking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, cream together the room temperature butter and vegetable oil until smooth. Add the granulated sugar and light brown sugar and mix until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, cinnamon, and salt until evenly mixed.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Fill Muffin Cups
Spoon a small amount of the batter into each muffin cup, just enough to cover the bottom. Then, add a teaspoon of your favorite jam or jelly in the center of each muffin cup. Finally, top each with more batter until the cups are about ¾ full.
Step 6: Bake and Cool
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
International Equivalents
- 1 cup = 240 ml (for liquid ingredients)
- 1 cup = 125 g (for all-purpose flour)
- 1 large egg = 50 g (approx.)
- 1 teaspoon = 5 ml
Errors to Dodge
- Overmixing the batter can lead to dense muffins. Mix just until combined.
- Not using room temperature butter can affect the texture; it should be soft but not melted.
- Using too much jam can cause the muffins to overflow. Stick to the recommended amount.
- Not letting the muffins cool properly can lead to sogginess.
Refrigerate, Freeze, Reheat
These Jelly Donut Muffins are best enjoyed fresh, but they can be stored for later enjoyment. If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the muffins in a freezer-safe container. To reheat, simply microwave for about 15-20 seconds or bake at 350°F (175°C) for 5-10 minutes until warmed through.
Jelly Donut Muffins Q&A
Can I use different types of jam or jelly?
Absolutely! Feel free to experiment with your favorite flavors, such as raspberry, strawberry, peach, or even lemon curd for a zesty twist.
Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based butter alternative along with non-dairy milk.
How do I know when my muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are ready. If it comes out with wet batter, they need more time.
Can these muffins be made in advance?
Yes! You can prepare the batter a day in advance and store it in the refrigerator. Just stir it well before baking, and keep in mind that the baking time might need slight adjustments.
Save & Share
If you love these Jelly Donut Muffins as much as I do, don’t forget to share this recipe with your friends and family! Whether you’re enjoying them on a cozy Sunday morning or bringing them to a potluck, these muffins are sure to be a hit. Snap a picture of your masterpiece and tag me on social media! I can’t wait to see your delicious creations!
Indulging in the soft, fluffy goodness of these Jelly Donut Muffins is an experience like no other. They bring together the joy of baking with the nostalgia of a classic treat. So, why wait? Gather your ingredients, roll up your sleeves, and let the delightful aroma of these muffins fill your kitchen. Happy baking!
Jelly Donut Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it with non-stick spray.
- Cream together the room temperature butter and vegetable oil until smooth. Mix in the granulated sugar and light brown sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, cinnamon, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined.
- Spoon a small amount of the batter into each muffin cup, add a teaspoon of your favorite jam or jelly in the center, and top with more batter until the cups are about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean. Let cool in the tin for about 5 minutes before transferring to a cooling rack.
Notes
- For a twist, try using different flavors of jam or jelly.
- Make sure to use room temperature butter for the best texture.
- Store leftovers in an airtight container for up to 3 days.
