Strawberry Jelly Donut Muffins

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Introduction

These Strawberry Jelly Donut Muffins perfectly capture the joy of a jelly-filled donut in a soft, handheld muffin. You get a sweet homemade strawberry jam center and a sugar-coated exterior that’s delightfully reminiscent of a classic bakery treat. They are surprisingly simple to make, offering that special fried-donut flavor from the comfort of your own oven.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 15 muffins

Ingredients

• 2 pounds fresh strawberries (chopped)
• 2½ cups granulated sugar
• ½ cup lemon juice
• 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 powder (use half this amount if you prefer less rich vanilla flavor)
• 1 cup whole milk
• powdered sugar

Instructions

1. Make the Strawberry Jam: In a medium saucepan, combine the chopped strawberries, 2½ cups granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low and cook, stirring often and mashing berries with your spoon, until thickened (about 20-25 minutes). Remove from heat and let cool completely. It will thicken further as it cools.
2. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease or line 15 standard muffin cups.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
4. Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, ⅔ cup granulated sugar, brown sugar, eggs, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and milk until smooth and well combined.
5. Fill Muffin Cups: Spoon about 2 tablespoons of batter into the bottom of each prepared muffin cup. Add 1 heaping teaspoon of the cooled strawberry jam to the center of each. Top with another 1-2 tablespoons of batter, completely covering the jam.
6. Bake: Bake for 23-26 minutes, or until the muffins are golden and a toothpick inserted into the *cake part* (not the jam center) comes out clean.
7. Coat & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, roll the tops of the muffins in powdered sugar. Serve warm or at room temperature.

Variations

• Glazed Instead: Skip the powdered sugar and dip the warm muffin tops in a simple glaze made from whisking 1 cup powdered sugar with 2-3 tablespoons of milk.
• Jam Swirl: For a marbled effect, fill the cups with all the batter first, then dollop jam on top and use a toothpick to gently swirl it into the batter before baking.
• Sugar-Spice Coat: Roll the warm muffin tops in a mixture of granulated sugar and a pinch of cinnamon for a different kind of sweet crunch.
• Mini Muffins: Bake as mini muffins for bite-sized treats, adjusting the bake time to about 12-15 minutes.

Tips for Success

• Cool Jam Thoroughly: Ensure the strawberry jam is completely cool before filling the muffins; warm jam will sink and make the batter soggy.
• Don’t Overfill: When covering the jam, make sure the top layer of batter seals it in completely to prevent most of the jam from leaking out during baking.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour, leading to dense muffins.
• Test for Doneness Carefully: Insert the toothpick near the edge of the muffin to avoid the jammy center, which will always be wet.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. To reheat, warm in a 300°F oven for 5-10 minutes or microwave for 10-15 seconds to restore that fresh-baked softness.

FAQ

Q: Can I use store-bought strawberry jam?

A: Yes, you can substitute about 1 cup of high-quality store-bought jam to save time, though the flavor of homemade is exceptional.

Q: Why did my jam sink to the bottom?

A: This usually happens if the jam was too warm or runny, or if the batter was too thin. Ensure your jam is cooled and thickened, and don’t under-measure your flour.

Q: Can I use frozen strawberries for the jam?

A: Yes, you can use frozen chopped strawberries. There’s no need to thaw them; just add a few extra minutes to the cooking time to account for the extra liquid.

Q: Can I make these muffins ahead of time?

A: You can bake them a day ahead. Wait to roll them in powdered sugar until just before serving, as the sugar can dissolve into the muffin over time.

Q: What can I use instead of vegetable oil?

A: Any neutral-flavored oil like canola or grapeseed will work. Melted and cooled butter can also be used for a richer flavor.

Q: My powdered sugar melted on the warm muffins. Is that okay?

A: Yes, this creates a lovely, slightly sticky glaze-like coating that is part of the charm! For a drier, snowy coating, let the muffins cool completely before rolling.