A marvelous muffin that’s filled with sweet jelly and has the texture & glaze of a good cake donut!
If I had to choose between a donut or a muffin for breakfast, I just don’t think I could. They’re two of my absolute favorite morning treats that are sure to get my day off to a sweet start! Instead of choosing, I combined the two into a marvelous muffin that has the texture and glaze of a good cake donut yet still the shape and top of a perfect muffin!
Oh yeah, and I filled it with jelly!!! What more could you ask for in the morning or afternoon or even evening?!
I’m so in love with these sweet muffins and can’t wait to bake them again and again!
So pour yourself a cup of coffee and let me show you how you can bake a batch to enjoy with your next cup!
Now you’re ready to serve yourself and others some of the most delicious muffins you’ve ever baked!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-1/2 cups Gold Medal® all-purpose flour
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1 cup fruit jelly
- 2 cups powdered sugar
- ½ cup buttermilk
- 1 teaspoon vanilla
- Preheat oven to 350°F. Lightly spray a 12 cup muffin pan with cooking spray and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Beat in the eggs, one at a time, and then the vanilla. Add the flour and baking powder and beat on low speed until just combined. With the mixer still on low speed, pour in the buttermilk and mix until well combined.
- Scoop a few tablespoons of batter into the bottom of each prepared muffin cup. Make a well in the center of the batter with the back of a spoon and place a heaping tablespoon of jelly in the center. Cover the jelly a few more tablespoons of batter.
- Bake for 25 minutes or until the muffins start to turn a light golden brown and a toothpick inserted in the top comes out clean. Let muffins cool in pan while preparing the glaze.
- For the glaze, whisk together the powdered sugar, buttermilk and vanilla in a small bowl until smooth. Transfer the muffins to a wire rack that's been placed on a baking sheet to catch any dripping glaze. Brush each muffin with a generous amount of glaze going back and brushing on more until all of the glaze has been used. Let glaze set for about 5 minutes and then place a small dollop of jelly on the top of each muffin.
- Notes: Store in an airtight container for up to 4 days.