Strawberry Jelly Donut Muffins Recipe
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.
- 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
