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    You are in: Home / Recipes / Jelly Doughnut Muffins Recipe
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    Jelly Doughnut Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Redsie's Note:

    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!

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    Serves: 12



    Units: US | Metric

    For the topping


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease a 12-cup muffin pan or line with 12 muffin paper liners.
    3. 3
      Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
    4. 4
      Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
    5. 5
      Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
    6. 6
      Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
    7. 7
      Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
    8. 8
      Meanwhile, 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.
    9. 9
      Serve warm or transfer to a wire rack and let cool completely.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 23, 2013


      These turned out lovely! Very light and tasty. I would make sure you use the superfine sugar. It will definitely make a difference in how light they are. I only had regular sugar but ran it through a mini food processor for a little bit to make superfine. (Heard that trick several years ago and it has saved me running to the store a couple times! A blender or coffee grinder works too.) I used homemade strawberry jam which was thicker/denser than jelly, so it sank to the bottom. However, nobody cared. :) We all loved them. Can't wait to try this recipe again with other jellies and maybe even lemon curd. I also only needed about half the butter and sugar for coating the tops. Thanks, Redsie!!

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    • on February 16, 2011


      I selected this recipe for my Book & Recipe Club. They baked & tasted well, however I had hoped they would have been a little lighter in consistency.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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