I’ll take two! Because they are muffins and not donuts, and muffins are healthy! And they are stuffed with jelly which is a fruit. I feel skinnier already!
We love these muffins around here! There are days when I can’t look at another bowl of oatmeal. I try to change it up some…but it’s still oatmeal. You can feel good about getting your pastry fix with these beauties without breaking the fat-o-meter. And because they are made with simple ingredients, you most likely already have what it takes to make a batch!
We have some brunch days coming up. Easter and Mothers Day to name a few. As much as I love to make big brunch casseroles like our Blueberry Cream Cheese Casserole and Eggs Benedict Casserole, sometimes a muffin and some fresh fruit is just enough.
How to make Glazed Jelly Donut Muffins:
I started with a simple batter. Your basic flour, sugar, baking powder thing. Added some cinnamon which gives it a nice kick and some great color. The secret here is not to over stir your batter. Over stirring will make for a touch muffin and who wants a tough muffin?
This recipe makes 12 regular size muffins or 6 jumbo. I went big. I used jumbo cupcake liners (just got them at my local store) and put them in a regular size muffin tin. Brilliant!
Fill each tin with a big tablespoon of batter and center a ‘glob’ (thats a culinary term right?) of jelly right in the middle. Don’t spread the jam around! Just leave it in it’s glob form.
Top with more batter and sprinkle with a bit of cinnamon and sugar mixture.
In the oven they go and as a bonus, your house smells like heaven!
Let cook for about 10 minutes and spread with an easy glaze.
These are without question the easiest and best muffins around! You can add your own little twist with a sprinkle of chocolate chips or a tablespoon of peanut butter along with that jelly. Yum, yum and yum!
I’ll be serving these Glazed Jelly Donut Muffins with our Sheet Pan Quiche for a crowd and a platter of fresh fruit. A perfect easy brunch menu!
Clink!
Kathi
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Glazed Jelly Donut Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2/3 cup low fat buttermilk or scant 2/3 cup milk plus 1 tablespoon vinegar
- 1/4 cup butter, melted
- 1 egg, slightly mixed
- 1/2 cup jelly or preserves jelly tends to hold up a bit better
For cinnamon sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon sugar
For Glaze
- 1 cup confectioners sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 400 degrees. Spray muffin tins with non stick spray or use cupcake liners. (I used jumbo liners to make 6 muffins but this will yield 12 regular size).
- Combine, flour, sugar, baking powder, cinnamon and salt in large bowl.
- In smaller bowl, combine buttermilk, egg and melted butter.
- Combine flour and buttermilk mixture. Mix gently as to not over mix. Batter is ready when all the flour is just moistened.
- Add a heaping teaspoon to the bottom of each muffin tin or liner. Top with a heaping teaspoon of jelly (do not spread it out). Top with another 2 tablespoons of batter.
- Sprinkle with cinnamon sugar mixture.
- Bake for 15 minutes or until the tops spring back gently when pressed.
- Combine confectioners sugar and milk. Whisk well so there are no lumps. After muffins have cooled slightly, spread the glaze onto each muffin and serve with fresh fruit!
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