1/4 Photos of Jelly Doughnut Muffins
Adapted from the book "1 Mix, 100 Muffins". Made these and enjoyed the fact that they weren't too sweet! Did use much less butter and sugar for the topping - maybe 1/4 cup of butter and 2/3 cup sugar and would use even less next time as I had some leftover! Great for breakfast!
My Private Note
Units: US | Metric
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 cup superfine sugar
- 2 large eggs
- 1 cup low-fat milk
- 6 tablespoons sunflower oil or 6 tablespoons melted cooled butter
- 1 teaspoon vanilla extract
- 4 tablespoons strawberry jelly or 4 tablespoons raspberry jelly
For the topping
- 1Preheat oven to 350°F.
- 2Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- 3Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
- 4Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- 5Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- 6Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
- 7Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- 8Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
- 9Serve warm or transfer to a wire rack and let cool completely.
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Nutritional Facts for Jelly Doughnut Muffins
Serving Size: 1 (95 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 325.0
- Calories from Fat 141
- Total Fat 15.6 g
- Saturated Fat 6.1 g
- Cholesterol 52.3 mg
- Sodium 206.0 mg
- Total Carbohydrate 43.0 g
- Dietary Fiber 0.6 g
- Sugars 25.5 g
- Protein 3.9 g