Donuts + Muffins = Love: Jelly Donut Muffins

Spring Break has arrived! I technically don’t get much of a break; I’m still going to be working and counseling for 40 hours this week, but at least there are no classes! I decided that rather than dwell on the fact that I have to work during break, I would seize the opportunity to slack off on some homework this weekend and focus on cooking and baking instead. So far, have made so many fun discoveries, so look out for more posts from me this week!

Let’s start with muffins. I have been on a muffin-making spree lately, if you haven’t noticed. Muffins are just darn tasty and a convenient breakfast treat. Besides, it’s almost as fun to just say “MUFFINS!!!!!!!” as it is to eat them. Of course, I am referring to Liam Sullivan’s Cunningham Muffins video from a few years back. I still laugh hysterically every time I watch and/or think about the video. You MUST watch it if you  haven’t already:

But anyway, the particular muffin I am sharing with you today comes from the unique invention combining two sinfully delicious breakfast treats into one: DONUT MUFFINS! Don’t they sound irresistable?

This recipe is for jelly donut muffins (jelly donuts are the best donuts, after all). I love the sweet, fruity surprise in the middle of the muffins. I  filled half  of the muffins with blueberry preserves and the other half with strawberry jam, but you could fill them with whatever you like. On top is a yummy cinnamon sugar mixture. They actually really taste like donuts in muffin form…but perhaps even better!

Thanks to Bakerlady for sharing the recipe!

Jelly Donut Muffins (adapted from recipe by Bakerlady)

Ingredients:

For the Muffins-

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon and 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• 2/3 cup butter or margarine, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/2 cup of your favorite jam/jelly

For the Topping-

 

• 1/4 cup butter, melted
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon

Preparation:

• Preheat oven to 400 degrees F.
• In a bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
• In another bowl, whisk the eggs, milk, butter and vanilla. Stir into dry ingredients just until moistened.
• Spoon half of the batter into greased or paper-lined muffin cups.
• Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter.
• Bake for 15-17 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.

Makes 20 muffins.