I’ll take two! Â Because they are muffins and not donuts, and muffins are healthy! Â And they are stuffed with jelly which is a fruit. Â I feel skinnier already!
We love these muffins around here! Â There are days when I can’t look at another bowl of oatmeal. Â 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. Â 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. Â Easter and Mothers Day to name a few. Â 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. Â Your basic flour, sugar, baking powder thing. Â Added some cinnamon which gives it a nice kick and some great color. Â The secret here is not to over stir your batter. Â Over stirring will make for a touch muffin and who wants a tough muffin?
This recipe makes 12 regular size muffins or 6 jumbo. Â I went big. Â I used jumbo cupcake liners (just got them at my local store) and put them in a regular size muffin tin. Â 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. Â 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! Â You can add your own little twist with a sprinkle of chocolate chips or a tablespoon of peanut butter along with that jelly. Â 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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