Jelly Donut Muffins

Enjoy a sweet start to your day with this delicious Jelly Donut Muffin recipe. Filled with raspberry jam and sprinkled with sugar and cinnamon, these tasty muffins are great for a Mother's Day brunch. Baked and not fried, these jelly-filled muffins are also a healthier alternative to the fried jelly donut.

Amount12 muffins

Ingredients & Tools
Instructions

Instructions

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MUFFIN:
- 2 cups sifted cake flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
TOPPING:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 1/2 cup seedless raspberry jam
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Preheat oven to 375°F. Prepare muffin pan with vegetable pan spray.
In large bowl, sift together flour, sugar, baking powder, salt and nutmeg. In medium bowl, whisk together buttermilk, eggs and butter. Add wet ingredients to flour mixture; whisk until just combined. Divide batter evenly into pan cavities.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool muffins in pan on cooling grid 5 minutes. Remove from pan; cool additional 5 minutes.
In large zip-top bag, combine sugar and cinnamon. Lightly brush each muffin all over with butter and toss in cinnamon sugar. Poke a hole in side of muffin and fill with jam.