Introduction

Strawberry Jelly Donut Muffins bring the sweet and nostalgic flavor of classic jelly donuts into an easy-to-make muffin form. Bursting with fresh strawberry jam inside and coated in powdered sugar, these muffins are perfect for breakfast or an indulgent snack.

The image shows a tray covered with white parchment paper holding many round pastries dusted heavily with white powdered sugar. Each pastry is filled with bright red strawberry jam visible from small openings on the sides or from broken pieces showing the glossy jam inside. Around the tray, there are fresh whole and halved strawberries adding bright red and green accents. The background is a white marbled surface sprinkled lightly with powdered sugar. Small white delicate flowers are scattered around the scene along with a stack of white plates and clear glassware, creating a soft, fresh, and sweet atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds fresh strawberries, chopped
2½ cups granulated sugar (for jam)
½ cup lemon juice
3 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
⅓ teaspoon baking soda
½ cup vegetable oil
⅔ cup granulated sugar (for muffins)
7 tablespoons brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
Powdered sugar, for coating

Instructions

Step 1: Make the jam by combining chopped strawberries, 2½ cups granulated sugar, and lemon juice in a medium saucepan.
Step 2: Cook over medium to medium-low heat, stirring occasionally to prevent burning, until the sugar dissolves and the mixture thickens into jam. Remove from heat and let cool or refrigerate until needed.
Step 3: Preheat the oven to 350℉ (177℃) and spray muffin pans with baking spray. Set aside.
Step 4: In a large bowl, whisk together the flour, salt, baking powder, baking soda, granulated sugar, and brown sugar.
Step 5: Add the vegetable oil, eggs, vanilla extract, and milk to the dry ingredients. Mix until well combined into a smooth batter.
Step 6: Use a 3-tablespoon scoop to portion the batter evenly into the prepared muffin pans.
Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool slightly.
Step 8: Once cooled, roll each muffin in powdered sugar until fully coated. Set aside.
Step 9: Fill a pastry bag fitted with a Bismark tip with the prepared strawberry jam.
Step 10: Working with one muffin at a time, insert the tip into the side of the muffin and gently squeeze to fill with jam inside.

Tips & Variations

For a smoother jam, mash the strawberries finely or use an immersion blender while cooking.
Substitute fresh strawberries with frozen if out of season; just thaw and drain excess liquid before cooking.
Add a pinch of cinnamon or a splash of almond extract to the batter for extra flavor.
To make these muffins vegan, try replacing eggs and milk with plant-based alternatives and a flax egg.

Storage

Store the finished muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat muffins gently in the microwave for 15-20 seconds before serving to soften the jam filling.

How to Serve

The image shows several powdered sugar-covered doughnut holes scattered on a white marbled surface, with each doughnut hole topped with a small dollop of bright red strawberry jam. In the center, one doughnut hole is cut open and split into two pieces, showing the fluffy light yellow interior with a thick layer of glossy red strawberry jam inside. Around the doughnuts, there are fresh red strawberries with green leaves, some whole and some cut in half, with small white flowers attached to some of them. The powdered sugar is lightly spread all over the surface, creating a soft, snowy effect. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

Yes, you can substitute homemade jam with store-bought strawberry jam to save time. Just make sure it’s not too runny to avoid soggy muffins.

Why do I need to roll the muffins in powdered sugar?

Rolling the muffins in powdered sugar mimics the sugary coating of traditional jelly donuts and adds a lovely sweet touch and appealing texture.

Strawberry Jelly Donut Muffins Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

These Strawberry Jelly Donut Muffins are a delightful twist on classic muffins, featuring a sweet and tangy homemade strawberry jam filling. Soft, fluffy, and coated in powdered sugar, they perfectly mimic the flavors of a traditional jelly donut in muffin form. Ideal for breakfast, brunch, or a sweet snack, this recipe combines fresh strawberries, a moist muffin batter, and easy assembly for a crowd-pleasing treat.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Jam

2 pounds fresh strawberries, chopped
2½ cups granulated sugar
½ cup lemon juice

Muffins

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
⅓ teaspoon baking soda
½ cup vegetable oil
⅔ cup granulated sugar
7 tablespoons brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk

Topping

Powdered sugar (for rolling)

Instructions

Make the Jam: Combine the chopped strawberries, 2½ cups granulated sugar, and lemon juice in a medium saucepan. Heat over medium to medium-low heat, stirring frequently to prevent sticking and burning. Cook until the sugar dissolves completely and the mixture thickens into a jam-like consistency. Remove from heat and allow to cool completely. Refrigerate if not using immediately.
Prepare to Bake: Preheat your oven to 350°F (177°C) and spray muffin pans with baking spray to prevent sticking. Set the pans aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ⅔ cup granulated sugar, and 7 tablespoons brown sugar until evenly combined.
Add Wet Ingredients: Pour in the vegetable oil, eggs, vanilla extract, and whole milk into the dry ingredients. Mix just until the batter is well combined and smooth, being careful not to overmix.
Portion the Batter: Using a 3-tablespoon scoop, portion the batter evenly into the prepared muffin pans, filling each cup about two-thirds full.
Bake the Muffins: Place the muffin pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the muffins spring back when lightly touched.
Cool and Coat: Remove the muffins from the oven and cool slightly. While still warm but cool enough to handle, roll each muffin in powdered sugar to coat completely. Set the muffins aside on a wire rack.
Fill with Jam: Fit a pastry bag with a bismark tip (or a similar filling tip), and fill it with the cooled strawberry jam. Working with one muffin at a time, insert the tip into the side of the muffin and gently squeeze to fill the center with jam. Repeat until all muffins are filled.

Notes

Make sure the jam is fully cooled before filling the muffins to prevent the jam from leaking.
The muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
For a vegan version, substitute eggs with flax eggs and use a plant-based milk alternative.
You can use frozen strawberries for the jam; just thaw and drain excess water before cooking.
The powdered sugar coating adds a nice sweetness and mimics the classic donut look.

Keywords: strawberry jelly donut muffins, strawberry jam muffins, baked jelly donuts, breakfast muffins, homemade strawberry jam