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Wednesday, June 8, 2016

Jelly Doughnut Muffin

The donut is a deep fried piece of dough or batter. The dutch applied the name olykoeck or "oily cake" when their version of the doughnut was first created. There are two main forms of doughnuts. You have the ring type and then the ones that are flattened spheres filled with jelly or custard. 

Well in this case I am going to share with you a fun muffin to make. It is jelly filled and perfect for jelly donut day as it is a 

Jelly Doughnut 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
  • Topping:
  • 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.
recipe source here
recipe shared at
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