Valentine’s Day Jelly Donut Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These delightful jelly donut muffins are a perfect treat for Valentine’s Day, featuring a sweet raspberry jelly center and a dusting of powdered sugar.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1 cup milk
- 1/3 cup + 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- Approx 1/3 cup raspberry jelly
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners and set aside.
- In a large bowl, combine the flour, baking powder, salt, and sugar. Mix well to ensure even distribution of the baking powder.
- In a separate bowl, beat the eggs, then add the milk, canola oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill each muffin cup halfway with batter. Add a small spoonful of raspberry jelly to the center of each cup, then top with more batter until the cups are about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the jelly) comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the tops with powdered sugar before serving.
Notes
For best results, use a good quality raspberry jelly. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days. If you prefer a different flavor, try using strawberry or apricot jelly. Dust with powdered sugar just before serving to maintain the fresh look.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12
- Sodium: 95
- Fat: 9
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 35
