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Jelly-Filled Muffins

Jelly-Filled Muffins recipe image
These Jelly-Filled Muffins are a delightful twist on the classic breakfast treat. The batter is tender and slightly sweet, infused with warm nutmeg and rich vanilla, creating a comforting aroma that fills the kitchen. The real magic happens inside: a dollop of strawberry or plum jelly melts into a warm, fruity core that bursts with every bite. Topped with a crunchy cinnamon-sugar glaze, these muffins offer a perfect balance of textures and flavors.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 110
Dietary: Vegetarian
Description
These Jelly-Filled Muffins are a delightful twist on the classic breakfast treat. The batter is tender and slightly sweet, infused with warm nutmeg and rich vanilla, creating a comforting aroma that fills the kitchen. The real magic happens inside: a dollop of strawberry or plum jelly melts into a warm, fruity core that bursts with every bite. Topped with a crunchy cinnamon-sugar glaze, these muffins offer a perfect balance of textures and flavors.
Ingredients
  • All-purpose flour
  • Sugar
  • Baking powder
  • Salt
  • Ground nutmeg
  • Egg
  • Milk
  • Butter or margarine, melted
  • Vanilla extract
  • Strawberry or plum jelly
  • Butter or margarine, melted (for topping)
  • Sugar (for topping)
  • Ground cinnamon (for topping)
Directions
  1. 1
    Preheat the oven to 400°F (200°C). Grease 12 muffin cups with butter or line them with paper liners.
  2. 2
    In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and ground nutmeg.
  3. 3
    In a separate medium bowl, whisk the egg, milk, 1/3 cup melted butter, and vanilla extract until well combined.
  4. 4
    Pour the wet ingredients into the dry ingredients and stir gently just until the flour is moistened. Do not overmix; the batter should be slightly lumpy.
  5. 5
    Spoon approximately half of the batter evenly into the prepared muffin cups.
  6. 6
    Place 1 teaspoon of jelly in the center of the batter in each cup.
  7. 7
    Top with the remaining batter, filling each cup about two-thirds full to cover the jelly.
  8. 8
    Bake for 20 minutes, or until a toothpick inserted 1 inch from the center comes out clean.
  9. 9
    Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly more.
  10. 10
    While the muffins are still warm, brush the tops lightly with the remaining 3 tablespoons of melted butter.
  11. 11
    In a small bowl, mix the 1/3 cup sugar and 1/2 teaspoon cinnamon. Dip the buttered tops of the muffins into the cinnamon-sugar mixture to coat.
  12. 12
    Serve warm and enjoy.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 110kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.2g6%
Cholesterol 7mg3%
Sodium 100mg5%
Total Carbohydrate 17g6%
Dietary Fiber 0.5g2%
Sugars 8g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/jelly-filled-muffins/