Imagine biting into a soft, warm muffin that surprises you with a burst of sweet strawberry jelly and a delicate cinnamon-sugar coating. These Strawberry Jelly Donut Muffins are not just a recipe – they're a culinary adventure that transforms an ordinary morning into an extraordinary experience! Perfect for breakfast lovers, brunch enthusiasts, and anyone with a sweet tooth, these muffins combine the best of both worlds: the comforting texture of a muffin and the irresistible filling of a classic jelly donut.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup strawberry jelly
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick cooking spray, or line with paper muffin liners.
- In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the milk, melted butter, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix just until the ingredients are combined, being careful not to overmix. The batter should be slightly lumpy.
- Fill each muffin cup about 1/3 full with the batter. Use a small spoon to create a small well in the center of each muffin.
- Carefully spoon about 1-2 teaspoons of strawberry jelly into the center of each muffin, ensuring it doesn't overflow.
- Cover the jelly with the remaining batter, filling each muffin cup almost to the top.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- In a small bowl, mix the additional 1/4 cup granulated sugar and ground cinnamon for coating.
- Carefully remove the muffins from the tin and while still warm, roll each muffin in the cinnamon-sugar mixture to coat completely.
- Transfer the coated muffins to a wire rack to cool completely. Serve and enjoy!
Tips
- Room Temperature Ingredients: Ensure your milk, eggs, and butter are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Jelly Placement Trick: Create a small well in the center of each muffin before adding the jelly to prevent it from sinking or spreading too much.
- Coating Technique: Roll the muffins in cinnamon-sugar while they're still warm to help the coating stick better.
- Storage Tip: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
- Jelly Variation: Feel free to experiment with different flavors of jelly like raspberry, blueberry, or grape for a unique twist!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 34g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 50mg
