Jelly Doughnut Muffins Recipe 45

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JELLY DONUT MUFFINS



Jelly Donut Muffins image

Jelly Donut Muffins are a great way to start your day. With a jelly center and dusting of powdered sugar, these muffins are exactly what I want with my morning cup of coffee.

Provided by Jamie

Categories     Breakfast

Time 27m

Number Of Ingredients 14

1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup whole milk
3/4 cup jam or jelly

Steps:

  • Preheat the oven to 425°F. Spray a standard muffin tin with nonstick cooking spray, or line with 12 paper liners.
  • In a medium-sized mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars till smooth; about 3 minutes.
  • Add the eggs, beating to combine.
  • Add in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla and mix until combined.
  • Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  • Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  • Bake the muffins in preheated oven for 15 to 17 minutes, or until they're light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Allow the muffins to cool for abut 15 minutes.
  • To fill the muffins with jelly or jam, place 3/4 cup of your favorite jelly or jam into a piping bag fitted with a Bismarck tip (Wilton 230) and pipe jelly or jam directly into the cupcake. If you don't have this tip, you can simply use a sharp paring knife to remove a piece from the center of the muffin. Next, spoon jam into the center of the cupcake and replace the top of the muffin.
  • Sprinkle with powdered sugar and serve.

JELLY DOUGHNUT MUFFINS



Jelly Doughnut Muffins image

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!

Provided by Redsie

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

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
1/2 cup butter
3/4 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Grease a 12-cup muffin pan or line with 12 muffin paper liners.
  • Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
  • Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
  • 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.
  • 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.
  • Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
  • 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.
  • Serve warm or transfer to a wire rack and let cool completely.

JELLY DOUGHNUT CUPCAKES



Jelly Doughnut Cupcakes image

Jelly Doughnut Muffins are easy-to-make, moist, yellow cakes filled with sweet raspberry jam and dusted with powdered sugar.

Provided by Sabrina Snyder

Categories     Desserts

Time 30m

Number Of Ingredients 12

1/3 cup unsalted butter (, softened)
1 cups sugar
1 large egg
2 teaspoons vanilla extract
2/3 cup whole milk
1 1/4 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups seedless raspberry jam (, (about 12 ounces))
1 1/2 cups powdered sugar
3 tablespoons whole milk
1/4 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
  • To a stand mixer add the butter and sugar and cream until light and fluffy, about 1-2 minutes.
  • Add in eggs, vanilla extract, and milk until well combined, about 30 seconds.
  • Sift together flour, baking powder, and salt and add to the stand mixer on the lowest speed setting until just combined.
  • Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
  • Cool completely.
  • Cut out a 1 1/2 inch wide circle about 1 inch deep.
  • Fill with raspberry jam (trim the piece you cut out and add the cap back to the cupcake).
  • To make glaze whisk together the powdered sugar, milk and vanilla extract until smooth.
  • Dip the cupcake carefully upside down into the glaze, letting the excess drip off (if you're nervous about the cap falling out hold it in place with a toothpick pressed gently against it - not poking into it - then remove toothpick when glaze is done dripping off.

Nutrition Facts : Calories 302 kcal, Carbohydrate 59 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 30 mg, Sodium 75 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

DOUGHNUT MUFFINS



Doughnut Muffins image

Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.

Provided by Debbie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

⅓ cup shortening
1 cup white sugar
1 egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 37.7 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 152.2 mg, Sugar 25.5 g

JELLY-FILLED DOUGHNUTS



Jelly-Filled Doughnuts image

These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 20

Number Of Ingredients 12

2 tablespoons active dry yeast
1/2 cup warm water (100 to 110 degrees)
1/4 cup plus 1 teaspoon granulated sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for surface and as needed
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup confectioners' sugar
3 tablespoons milk
3/4 cup thick jam, strained

Steps:

  • In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
  • Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
  • Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
  • Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
  • In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
  • Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
  • Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.

JELLY-FILLED MUFFINS



Jelly-Filled Muffins image

"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1/4 cup strawberry or plum jelly
TOPPING:
3 tablespoons butter, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

DONUT MUFFINS



Donut Muffins image

Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.

Provided by Dianne

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 9

½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder
1 cup all-purpose flour
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  • Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  • Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  • While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g

JELLY DOUGHNUTS



Jelly Doughnuts image

There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Time 40m

Yield 16 doughnuts.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup butter, softened
1-1/3 cups sugar, divided
3 large egg yolks, room temperature
1 teaspoon salt
3 to 3-3/4 cups all-purpose flour
3 tablespoons jelly or jam
1 large egg white, lightly beaten
Oil for deep-fat frying

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

JELLY DONUT MUFFINS



Jelly Donut Muffins image

Make and share this Jelly Donut Muffins recipe from Food.com.

Provided by Azzurri

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

125 ml milk
85 ml vegetable oil
1 large egg
1/2 teaspoon vanilla extract
200 g self-raising flour
100 g superfine sugar
12 teaspoons strawberry jam
100 g unsalted butter
150 g granulated sugar

Steps:

  • Preheat oven to 190°C/370°F.
  • Beat together milk, oil, egg and vanilla with a fork.
  • Stir the wet mixture into flour and superfine sugar to combine (just). Don't overmix! The lumps don't matter.
  • Spoon the mixture into each muffin cup in your tray so its just under a third full.
  • With a teaspoon, add a dollop of strawberry jam, then top with more muffin mix so the cases are just about full.
  • Bake for 20 minutes until the tops are springy.
  • Melt butter in a saucepan and lay out the granulated sugar in a wide, shallow bowl.
  • As soon as the muffins are ready remove from moulds and dip into butter then toll in sugar.
  • Eat warm.

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