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Jelly doughnut muffins

March 5th, 2010

muffin

OMG! You need to try these muffins asap. Jason and I had a real sweet tooth around 8:30 p.m the other night. He didn’t want ice cream and there really wasn’t anything else handy to fill that void. The old standard of spoonfuls of peanut butter topped with semi-sweet chocolate chips wasn’t working either.

I had this recipe for jelly doughnut muffins that I was holding on to for the next lazy weekend morning. Well, I was lazy and hungry now. Throw some pantry ingredients together and twenty minutes later- voila! Old fashion doughnuts with raspberry jelly. No frying and super simple. These are great for breakfast, brunch, snacks and yes, even dessert.

Jelly doughnut muffins

1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk
Jam

Topping:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In another small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm. Smile.

Recipe via Taste of Home

Filed under: Breakfast & Brunch, Desserts

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  • 1 Jen Mar 21, 2010 at 2:36 pm

    These were super easy, and very tasty! More like a cinnamon cake doughnut, with a nice jam surprise inside!

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