Introduction
Hello, I am Dulcia. I love baking nostalgic treats with modern shortcuts, and these Jelly Donut Muffins are one of my favorites. They are soft, lightly spiced, and finished with a cloud of powdered sugar – all the joy of a jelly donut in muffin form.
Origins
Jelly-filled fried dough has been enjoyed in many cultures for centuries. These muffins are a baked homage to those classics, inspired by the jelly doughnut tradition described on Wikipedia: https://en.wikipedia.org/wiki/Jelly_doughnut. Baking instead of frying gives a gentler texture and makes the recipe approachable for home bakers.
Ingredients
- 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 1/4 teaspoons ground nutmeg (to taste)
- 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
Instructions
- Preheat the oven to 425°F. Spray a standard muffin tin with nonstick cooking spray, or line with 12 paper liners.
- In a medium bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth, about 3 minutes.
- Add the eggs and beat to combine.
- Add the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. 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 for 15 to 17 minutes, or until light golden brown and a cake tester inserted in the center comes out clean. Allow the muffins to cool for about 15 minutes.
- To fill the muffins with jam, place 3/4 cup of jam into a piping bag fitted with a Bismarck tip (Wilton 230) and pipe jam into the center. If you do not have the tip, remove a small piece from the center with a paring knife, spoon the jam in, and replace the top.
- Finish with a light dusting of powdered sugar and serve warm.
Glazed Jam-Stuffed Muffins
- Total Time: 45–47 mins
- Yield: 12 muffins 1x
Description
Soft, spiced muffins filled with jam and finished with a dusting of powdered sugar.
Ingredients
- 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 1/4 teaspoons ground nutmeg (to taste)
- 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
Instructions
- Preheat the oven to 425?F and spray a standard 12-cup muffin tin with nonstick cooking spray or line it with 12 paper liners.
- In a medium mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth, about 3 minutes.
- Add the eggs, beating to combine.
- Add 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, until thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake for 15 to 17 minutes, or until light golden brown and a cake tester inserted into the center comes out clean, then allow the muffins to cool about 15 minutes.
- Fill the muffins by piping jam from a piping bag fitted with a Bismarck tip (Wilton 230) into each muffin, or cut out the center with a paring knife, spoon in jam, and replace the top.
- Sprinkle with powdered sugar and serve.
- Prep Time: 15 mins
- Cook Time: 15–17 mins
Tips
- Use room temperature butter and eggs for better emulsion and a tender crumb.
- Adjust the nutmeg from 3/4 to 1 1/4 teaspoons depending on how warm and aromatic you like the spice.
- If you are concerned about jam safety or storage, consult the USDA guidance: https://www.usda.gov/. Keep jams refrigerated after opening and discard if mold appears.
- For easiest filling, press the tip of the piping nozzle into the center of each muffin while the pastry bag is filled and squeeze slowly to avoid overfilling.
Variations
- Lemon Curd Filling – swap jam for lemon curd for a bright, tangy version.
- Chocolate Hazelnut – use chocolate hazelnut spread for an indulgent treat.
- Mini Muffins – bake in a mini muffin tin and reduce bake time to 10 to 12 minutes for bite-sized treats.
FAQ
Q: Can I make the batter ahead of time?
A: Yes. Mix the dry and wet components, then combine and keep the batter covered in the fridge for up to 24 hours. Bring to room temperature before baking for even rise.
Q: Will the muffins stay moist the next day?
A: Store in an airtight container at room temperature for up to 2 days. Warm briefly before serving. For longer storage, freeze baked muffins, thaw, then fill and dust with powdered sugar.
Q: Can I use low-fat milk or a milk substitute?
A: Whole milk gives the best texture, but you can use lower-fat milk or a non-dairy milk. Expect a slightly different crumb.
Conclusion
These Jelly Donut Muffins take less fuss than frying and deliver the same satisfying jelly core. I hope you enjoy making them as much as I do. For more cozy dessert ideas check my homepage and related recipes: https://www.dulciarecipes.com/, https://www.dulciarecipes.com/cinnamon-roll-cheesecake/, https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Happy baking,
Dulcia