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Jelly Doughnut Muffins Recipe

For a twist on classic jelly doughnuts, create cinnamon-sugar muffins filled with blueberry jam.
Erin Patinkin And Agatha Kulaga•

If you're never been to the Ovenly bakery in Greenpoint, Brooklyn, put it on your culinary bucket list and prepare for pastry nirvana. The award-winning duo of Erin Patinkin and Agatha Kulaga are unbeatable at the baking game, so we picked up a copy of their brand-new cookbook, very simply titled Ovenly.

When we were craving doughnuts but making muffins, we realized that the in-between was a cinnamon-sugar batter filled with our homemade blueberry jam. A doughnut, but a muffin, too!

Reprinted with permission from Ovenly

Jelly Doughnut Muffins Recipe
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Prep Time
40
minutes
Cook Time
25
minutes
Servings
12
muffins
For a twist on classic jelly doughnuts, create cinnamon-sugar muffins filled with blueberry jam.
Total time: 1 hour, 5 minutes
Ingredients
  • softened unsalted butter or nonstick cooking spray or 12 baking cups
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 3/4 cup whole milk
  • 1/4 cup plus 2 tablespoons jam of your choice
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/3 cup sugar
  • 1 tablespoon ground cinnamon
Directions
  1. Preheat the oven to 350°F.
  2. Grease the wells of a 12-cup muffin tin with softened butter or nonstick cooking spray, or use baking cups.
  3. In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.
  4. In a large bowl, whisk together the sugar, canola oil and egg.
  5. Add the whole milk and whisk until smooth.
  6. Add the flour mixture to the egg mixture and stir with a spatula until just combined.
  7. Using a scoop or a spoon, fill each muffin tin well with 2 tablespoons of batter (you can eyeball it). Spoon 1 1/2 teaspoons jam onto the very center of the batter (it should not touch the sides of the muffin tin well), and then top with another 2 tablespoons of batter.
  8. Repeat until all the wells have been filled.
  9. Bake for 22 to 24 minutes, or until a toothpick inserted in the center of a few muffins comes out clean.  
  10. Five minutes before the muffins are done baking, in a small saucepan over low heat or in a small, microwave-safe bowl in a microwave oven, melt the butter and set aside to cool.
  11. In a small bowl, combine the sugar and cinnamon. Set aside.
  12. Remove the muffins from the oven and let cool for 5 minutes.
  13. Dip the top of each warm muffin into the melted butter, and then lightly dip it into the cinnamon-sugar topping, coating each muffin evenly.
  14. Let cool and serve.
  15. Red Velvet Muffins Recipe
  16. Blueberry Corn Muffins Recipe
  17. Raspberry Yogurt Muffins Recipe
 
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