Best 7 Jelly Filled Muffins Recipes

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

JELLY-FILLED DONUT MUFFINS

Steps:

• 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.

JAM-FILLED CRUMB-TOPPED COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.
• Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.
• Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.
• Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

JAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

FRUIT-FILLED MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.