Best Jelly Filled Muffins Recipes

JELLY-FILLED MUFFINS

Jelly-Filled Muffins image

"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1/4 cup strawberry or plum jelly
TOPPING:
3 tablespoons butter, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon

Steps:

In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 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.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

EASY JELLY FILLED MUFFINS RECIPE - (4.4/5)

Easy Jelly filled muffins Recipe - (4.4/5) image

Provided by GuidingVegan

Number Of Ingredients 13

Ingredients

1 1/2 cups oat flour
1/2 cup raw unsweetened shredded dried coconut
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 cup coconut sugar
1/4 cup brown sugar
1/4 cup ground flaxseed
1/4 cup chia seeds
1 teaspoon cinnamon
2 ripe bananas mashed with a fork
1 1/4 cups unsweetened almond milk
2 teaspoons vanilla extract
12 heaping teaspoons your favorite jelly (I used a mixed berry)

Steps:

Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners. Put the flour, coconut, baking powder, flax, chia, cinnamon and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and stir to combine. Stir in the nondairy milk, vanilla and bananas to make a batter. If the batter seems overly loose, stir in a bit more flour, 1 tablespoon at a time. If the batter is too try add more almond milk. Don't overmix or the muffins will be tough. Fill each prepared muffin cup two-thirds full with batter. Make a small well in the center with a spoon or finger. Spoon 1 heaping teaspoon of the jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula. Bake for 25 to 30 minutes, or until golden and a toothpick inserted in the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.