Jelly Muffins Recipes

JELLY DONUT MUFFINS

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.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

JELLY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a muffin tin with liners, set aside..
• Add flour, sugar, baking powder, and salt together in a bowl and mix well. Set aside.
• Mix together egg, vanilla, milk, and oil. Add egg mixture all at once to the flour mixture and gently stir just until ingredients are moistened, don't over mix. Batter will be thick and slightly lumpy.
• Fill each cup 1/3 full with batter. Using a spoon, place a small mound of jam or jelly in the center of each cup on top of the batter. Using the remaining batter, cover the jam or jelly filling the cups to 2/3 full. Sprinkle tops with granulated sugar if desired.
• Bake for about 20 mins, or until toothpick inserted comes out clean. Don't overbake!

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

JAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

JELLY MUFFINS

Steps:

• Sift together dry ingredients in a small bowl Combine egg, milk and butter in a medium bowl.
• Add all at once to dry ingredients, mixing just until dry ingredients are moistened.
• Fill greased muffin pans 1/2 full.
• Place 1 teaspoon jelly in center of batter of each.
• Spoon in remaining batter.
• Bake at 400 degrees for 25 minutes.

JELLY-FILLED MUFFINS

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.

JELLY DOUGHNUT CUPCAKES

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.

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

BANANA AND JELLY MUFFINS

Steps:

• Grease 12 medium muffin cups.
• Beat egg, oil,banana and milk together lightly with a fork.
• Stir in sugar.
• Sift dry ingredients together into first mixture and stir only until ingredients are moistened and all dry ingredients are mixed in.
• Spoon into muffin cups, filling 2/3 full.
• Make a depression in top of each muffin with tip of spoon and fill with 1 teaspoon of jelly or jam.
• Bake at 375 degrees for 15-20 minutes or until toothpick inserted near middle comes out clean.