Jelly Donut Miracle Muffincakes

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Jelly Donut Muffins

These are great for breakfast or as a snack. I sometimes like to substitute Nutella or chocolate spread for the jelly.

  • 12 muffins ServingsServings

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 2 eggs
  • ¼ cup canola oil (nut oil works well too)
  • 1 cup light buttermilk or almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry or raspberry jelly
  • ¼ cup powdered sugar

Preparation

1 Preheat the oven to 400°F. Place 12 cupcake liners in a muffin tray
2 In a medium-sized bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
3 In a separate bowl, mix the eggs, oil, buttermilk, and vanilla together.  Make a well in the center of the flour mixture and then add the egg mixture. Stir together until just combined. Do not overmix, or your muffins will be tough.
Fill each muffin cup approximately one half full with batter, reserving one cup of the batter. Drop a heaping teaspoon of jelly
on top of each batter-filled cup. Smooth the remaining batter over the jelly, to seal it in.
6 Bake the muffins for 18–20 minutes, or until the muffin tops are a light golden brown. Remove the tray from the oven, inhale the fresh-baked aroma, and let cool.
7 Sprinkle tops of muffins with powdered sugar.

COOKING TIP:
If you don’t have buttermilk, regular milk will work fine too (but not skim). To make this recipe pareve, feel free to use
dairy-free milk (such as almond, soy, or coconut).