A dozen mini doughnut muffins made with yogurt, filled with jelly (or jam) and rolled in cinnamon-sugar.
Meet my new favorite muffin: a jelly doughnut mini muffin!
If you have a hankering for a jelly doughnut, but aren’t looking for something fried – or aren’t near a doughnut store – then grab your oven mitts: it’s muffins to the rescue! These jelly-stuffed mini muffins are baked (obviously), only require one mixing bowl, and are ready in no time.
Oh, and they’re seriously doughnut-y.
While no-one needs an excuse to bite into a doughnut muffin, I do have a reason for sharing this recipe today: it’s Hanukkah! Well, actually it’s nearly the end of Hanukkah. But better late than never, right?
Admittedly, I know very little about Hanukkah. However, I do know that jelly doughnuts are often eaten during this Jewish festival. So officially, that’s my reason for bringing these doughnut muffins to the blog today.
But, in reality, I’ve made these twice this week and couldn’t wait a moment longer to share my excitement about these (literally) jam-packed muffins.
These muffins involve ingredients that I usually have lying around (or, ideally, properly stored in the pantry or fridge). All purpose flour, brown sugar, an egg, a tiny bit of canola oil, yogurt and buttermilk are the main components of the muffin batter. Plus a dash of cinnamon and nutmeg for that classic doughnut flavor.
Buttermilk is something that you may not have on hand, but trust me, it’s worth a trip to the store. It’s key for the texture and taste, so please don’t replace it with ordinary milk.
I haven’t tried this recipe with a DIY buttermilk made from milk and lemon juice. But from my experience, real buttermilk is better than the DIY version.
What really makes these doughnut muffins – and not just muffins that taste like doughnuts – is the cinnamon-sugar topping. Jelly doughnuts are usually just rolled in granulated sugar (or dusted with powdered sugar), but cinnamon-sugar beats regular sugar any day of the week.
To make sure the cinnamon-sugar sticks to the muffins (especially the tops), you need to brush them with a little melted butter. Butter is an ingredient that I use very rarely – remember the butter-free layer cake? But sometimes butter’s 100% necessary (and the extra flavor doesn’t hurt either).
Just so you know, you probably won’t use all the melted butter and cinnamon-sugar when coating the muffins. I was pretty generous with the quantities because there’s nothing more frustrating than running out of ingredients before you’ve finished covering all your muffins in cinnamon-sugar.
Having eaten quite a few jelly doughnuts in my time, I have vivid memories of buying a doughnut, going in for a huge bite and… squirt! Jelly everywhere.
Luckily, these muffins are much more well-behaved. Since the jelly’s baked into the center of the muffins, it’s not going to explode everywhere when you take a bite. Consider that the forty-fifth reason why I love doughnut muffins.
I used a ‘no sugar added’ raspberry jelly (jam), but I’m sure nearly any jelly would work. Whatever’s your favorite (if you ask me, it’s a tie between raspberry and strawberry).
Happy Hanukkah to everyone celebrating the holiday!
Oh, and regardless of whether you’re currently celebrating Hanukkah, Christmas, another holiday or nothing at all, don’t forget that jelly doughnut muffins are a
ppropriate necessary throughout the whole year. Doughnut cravings wait for no season.
So Happy Holidays, and happy doughnut (muffin) eating!
- 1 egg
- 1 tablespoon (15mL) canola oil
- ¼ cup (50g) brown sugar, packed
- ¼ cup (60g) Greek-style yogurt
- ¼ cup (60mL) buttermilk
- 1 teaspoon vanilla extract
- ¾ cup (100g) all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 6 teaspoons jelly (jam)
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons (45g) butter, melted
- Preheat the oven to 350°F (180°C). Grease a 12-hole mini muffin pan with cooking oil spray.
- In a large bowl, use a fork to whisk the egg, canola oil and brown sugar until smooth. Whisk in the yogurt, buttermilk and vanilla extract.
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until just combined.
- Place a heaping teaspoon of batter into each muffin hole, filling the holes approximately half of the way up. Spoon ½ teaspoon of jelly into the center, and top with another heaping teaspoon of batter. The muffin holes will be filled all of the way up.
- Bake for 10 – 12 minutes, or until the tops spring back when touched and a skewer comes out clean (or with a few dry crumbs). Let the muffins cool in the pan for 5 minutes before transferring to a cooking rack.
- To make the cinnamon sugar topping, stir together the granulated sugar and cinnamon in a bowl. Brush the muffins with melted butter, and then roll in the cinnamon sugar mixture to coat all sides.
- Serve immediately (with coffee), or store in an airtight container.
If making the muffins in advance, (ideally) don't brush them with butter and roll them in cinnamon-sugar until serving.
The yogurt doesn't need to be authentic Greek yogurt - any yogurt will do, as long as it's thick and creamy.