Cheesecake Swirled Gingerbread Muffins are ginger spiced muffins swirled with a creamy vanilla cheesecake swirl. As you can imagine, they are so festive to serve for Christmas and all winter long. Also, they are great for breakfast, or for teatime. And, we really love eating …
Raspberry Almond Muffins with Vanilla Icing are vanilla muffins filled with fresh raspberries and topped with sliced almonds, vanilla icing, and more fresh raspberries. The farm stand raspberries are so beautiful this time of year, that I just had to bake my very favorite raspberry …
Strawberry Jelly Doughnut Muffins are mini muffins that taste like jelly doughnuts, because they’re rolled in cinnamon sugar and are filled with homemade strawberry jelly. Some people call these doughnut muffins, duffins. Other people, like to call them muff-nuts, or moughnuts. Then names are fun and so are these doughnut muffins.
The Equipment You’ll Need
A 24 cup mini muffin pan- You will need this to bake your muffins.
A food scale- I highly recommend this so that you can weigh your flour to get exactly the right amount. Too much or too little flour can really mess up your doughnut muffins.
The Ingredients You’ll Need for the Strawberry Jelly Doughnut Muffins
Strawberries- You’ll need fresh strawberries to make this recipe.
Cornstarch- This is used to thicken the berries so they stay inside the duffins.
Sour Cream- You’ll need full fat sour cream for this recipe.
How I Made Them
First, I made the strawberry jam.
Next, I creamed the butter and sugar together in my electric mixer, although you can absolutely do this by hand.
Then, I added my egg. Actually, I accidentally added two eggs, which is why this batch of doughnut muffins isn’t my prettiest. But, they still tasted great!
Then, I sifted together my dry ingredients. Whenever I skip this step, one of my kids tells me they can taste baking soda. So, I always sift!
Next, I stirred my dry ingredients into my wet ingredients, being very careful not to overmix them. At this point, I was sorry I was using the mixer. I could have been much gentler mixing by hand.
Then, I stirred in my sour cream and vanilla, again being careful not to overmix.
Next, I filled my muffin tins. I smoothed out every layer with a teaspoon.
Then, I baked the muffins and let them cool.
I melted my butter, and mixed together the cinnamon and sugar.
Finally, I dipped my duffins first in the butter and then rolled them in the cinnamon sugar.
These Strawberry Jelly Doughnut Muffins were so much fun to make! And, they were a nice change from regular muffins, and much lighter than doughnuts. Recipes like this are one of the reasons I think it’s so much fun to be a cook in today’s world. So many people are coming up with inventive and creative ways to transform all kinds of foods.
I’ve always loved doughnuts, and now I love these doughnut muffins, too. Some people like to listen to the radio when they’re alone in the car. I, however, like to talk to myself about what changes I can make to classic recipes to make them unique. If I’m lucky, a picture of what the finished product will look like begins to form in my head, too. If you like to try out new food trends, too, I hope you’ll try these adorable little muff-nuts.
Strawberry Jelly Doughnut Muffins
Strawberry Jelly Doughnut Muffins
Mini doughnut-like muffins filled with strawberry jelly and rolled in cinnamon sugar.
Preheat the oven to 350 degrees, and grease your muffin tin very well with melted butter.
To make the strawberry jam: in a small saucepan cook the berries, sugar, cornstarch and water just until the mixture thickens, about two minutes.
In a large mixing bowl, cream together the butter and sugar, and then add the egg.
Sift together the flour, baking powder, baking soda, and salt and then stir them gently in the mixing bowl. Mix until just combined and then add the sour cream and vanilla.
Divide half of the batter between the 24 muffin cups. Then, divide all the strawberry jelly between the 24 cups. Finally, top each of the cups with the rest of the batter.
Bake 10 minutes. Then let them cool in the tin on a wire rack for 5 minutes and then take them out of the pan and let them cool on the rack for 10 minutes.
Dip each muffin in the bowl of melted butter, and then roll each one in the sugar mixed with cinnamon.
