I don’t know if you’re in the Jelly Doughnut or NON Jelly Doughnut camp, but I can tell you that I am EMPHATICALLY in the Jelly Doughnut Camp.
My husband is a non jelly guy. Of course.
I am a fan of pretty much all doughnuts, but jelly ones are the best.
Not only is it a doughnut WITHOUT a hole in the middle, but it’s ALSO filled. So you get extra all around.
What is even the point of doughnuts with holes? You’re basically paying for air. True story.
Speaking of paying for air, would someone please tell my son that no one in their right mind would pay money to feed a pet that lives inside an iPod?
When you decide to be a parent, someone should prepare you for situations like your son nearing tears because he has to go to bed before his iPod dragon hatches it’s eggs. Because what happens when you’re unprepared is, you start laughing and then your kid cries, which makes you laugh so hard you snort.
And then you’re that mean mom laughing at her crying kid, while his iPod dragons hatch unattended and never get fed.
These muffins have the flavor of a cakey type dougnut, and are filled with raspberry jam and covered in superfine granulated sugar. You could totally use powdered sugar, but I prefer the look and texture of granulated. Just give it a couple pulses in your blender and you’ve got this stuff — it’s great!!
Feel free to use any jelly/jam/preserves you like, but I went with a good quality raspberry. And I’m totally going to go Ina on you and say USE GOOD JAM. I mean, if you’re going to eat a big glob of the stuff, you want it to be good.
Jelly lecture over. Make the muffins!!
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 3/4 tsp salt
- 1 1/2 tsp vanilla
- 2 2/3 cups flour
- 1 cup milk
- 4 TBS butter, melted
- 1/3 cup granulated sugar, pulsed in blender until it's fine but not powdered
- 12 oz jar jelly, jam, or preserves
- Preheat oven to 425. Line 12 muffin cups with liners and set aside.
- In the bowl of a mixer, beat butter, oil, and both sugars on medium speed until smooth. Add eggs and beat until combined. With the mixer on low, add baking powder, baking soda, nutmeg, salt, and vanilla. With the mixer continuing to run, add the flour and milk alternately, starting and ending with flour. Once the batter is smooth and all the ingredients are combined, fill the muffin tins to almost full.
- Bake for about 15 minutes, until muffins are golden and tops spring back when lightly touched in the center.
- Let muffins cool for about 15 minutes, then cut a hole in the top of each. Dip the muffin in the melted butter, then in the sugar. Fill the hole with jam.
Muffins are best served the same day.
Adapted from King Arthur Flour
I used THIS cupcake corer to cut the middles out of my muffins instead of a knife — I love it!!
Enjoy and have a happy Monday!!