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Powdered Sugar Jelly Doughnut Muffins


For the doughnuts:

  • 12 Tablespoons unsalted butter room temperature
  • 1 cup of sugar
  • 2 eggs room temperature
  • 3 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup + 1/3 cup whole milk see note below, this is half of a 1 and 2/3 cups measurement
  • 2 Tablespoons buttermilk
  • about 1 cup raspberry preserves or jam/jelly of your choice

For the topping:

  • 1 cup powdered sugar


  1. Preheat oven to 350 degrees F. Grease muffin tin(s) or spray with cooking spray.
  2. In a large bowl, cream butter and sugar. (I used my stand mixer.)
  3. Beat in eggs, one at a time until just combined.
  4. Sift together the flour, baking powder, baking soda, salt and nutmeg.
  5. Combine the milk and the buttermilk in a liquid measuring cup.
  6. Alternate adding the flour mixture and milk mixture to the butter starting with 1/4 of the flour mixture, followed by 1/3 of the milk mixture, repeating until you end with the last 1/4 of the flour mixture. Stir after each addition. (I still used my stand mixer for this step.)
  7. Mix just until well combined and smooth, taking care not to over beat.
  8. (To fill before baking, see notes)
  9. Scoop batter into tins and fill about 2/3 full.
  10. Bake on middle rack for 10-15 minutes or until toothpick inserted in center comes out with just a few moist crumbs and edges are just lightly golden. Don't over bake or you will have dry doughnut muffins. Mine took just over 10 minutes.
  11. Allow muffins to cool for a few minutes in the pan. I like to tip them in their cups so they don't get steamy on the bottom.
  12. Place the cup of powdered sugar in a large zip top bag. While the muffins are still warm, place a few into the bag and tumble them around until well coated. Continue with the balance of the muffins.
  13. Place jelly into a piping bag and use a filling tip (I used a Wilton 230) to poke into the bottom of each muffin, squeezing jelly gently into the center. Stop squeezing before you remove the tip so that you don't leave a trail of jelly dripping out of the bottom of the muffin.

Recipe Notes

*To fill before baking: place a good spoonful of batter into each cup. Top with about a teaspoon of jelly, then finish filling so that cups are about 2/3 full. Make sure you have a good base of batter in the cup before you put the jelly in or it will sink through to the bottom.

*If you want to dip in butter before coating with sugar, melt one cup of unsalted butter in a small bowl, quickly dip muffin in the butter, coating all sides then roll in powdered sugar until fully covered. Do a second roll in the powdered sugar for a heavier coating.

*These are best eaten the same day, but will hold up for a day or two. Save your extra powdered sugar in the bag so that you can re-dip them. Store at room temperature in an airtight container.

*This is half of the original recipe, thus the strange measurements. You can easily double it if you want to make a larger batch.

Recipe adapted from Fine Cooking

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