Apparently pie is the new cupcake which the new cake pop which is the new whoopie pie. Whatever! I say doughnuts. I’m serious… I think it’s their time to shine. They’ve waited long enough. Let’s bring back good old-fashioned classy fried dough.
I know. “Doughnuts” is more or less Latin for “Are you sure you really want to eat that?” Is it even possible to eat a doughnut without feeling guilty anymore? I always feel like I need to go into witness protection after I do. But sometimes you really do need an apple fritter the size of your face! To me, doughnuts are a way to kick off a day extra right. Lazy fall mornings. Christmas mornings. Graduation mornings. Special mornings where you’re feeling extra pretty and sassy… or did lots and lots of yoga.
The only thing better than a doughnut on a lazy fall, extra-sassy morning? A big cakey version of a doughnut. Without the deep-frying.
Fat, fluffy, muffins. Or naked cupcakes. Whichever.
I love this recipe. I really didn’t expect them to taste like jelly doughnuts, but they totally do! They’re light, fluffy, melt in your mouth, and somehow make you feel a little bit healthier while eating delicious cake for breakfast.
… and even though they’re piped full of raspberry jam and sprinkled with sugar, you still feel better about your life because it’s not deep-fried or out of a pink box.
P.S. All I can think about staring at these photos is that I should’ve poked two holes in these and called them vampire muffins!
I may or may not be really excited for Halloween.
Jelly Doughnut Muffins
For 18 Muffins
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons vanilla extract
1 cup milk
1 cup jam or jelly for filling (I used raspberry jam, but strawberry, cherry, or even apple jelly would taste amazing!)
1/4 cup powdered sugar for sprinkling
For 10 Muffins
1 1/6 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
1 large egg, at room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 1/4 teaspoons vanilla extract
1/2 cup milk
1/2 cup jam or jelly for filling
2 tablespoons powdered sugar for sprinkling
Preheat oven to 350°F. Line a 2 1/2-inch muffin pan with paper or foil liners and set aside.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high for about 30 seconds. Add granulated sugar, brown sugar, and vanilla, and beat until combined, scraping down the sides of the bowl as needed. Add eggs one a time, beating well after each addition.
Starting with the flour, alternately add the flour mixture and milk, beating on low speed after each addition until just combined.
Spoon batter into muffin liners, filling each until about two-thirds full. Use the back of a spoon to smooth out batter in cups.
Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool in pan for five minutes before removing to wire racks to cool completely.
When cooled completely, fill a pastry bag or a Ziplock bag fitted with a small round tip with your filling. Gently insert the tip into the center of the muffin and squeeze jelly inside until some of the jelly is visible on top.
Sift powdered sugar over the top of muffins and enjoy!
Note: The powdered sugar will get absorbed into the muffins after the first day so if you’re making these in advance, I would sprinkle them right before serving.
Source: Brandy’s Baking.