Jam-Filled Doughnut Muffins

Jam-Filled Doughnut Muffins are covered in cinnamon sugar and filled with a fruity surprise!

Jam-Filled Doughnut Muffins

Just around the corner from our apartment, there is a coffee shop that sells some really amazing doughnuts. I’m not necessarily a raving fan of doughnuts, but these things are ridiculously good. Somehow I manage not to go out and get one on a daily basis. Be impressed.

Perhaps even more dangerous than the proximity of those doughnuts, though, is the discovery of this recipe for Jam-Filled Doughnut Muffins. It’s more than a bit frightening to know that I can have these beauties whipped up so quickly. And without even leaving home!

The taste of these delightful muffins are truly reminiscent in flavor of doughnuts, although the texture is more toward the muffin end of the spectrum. That sprinkling of cinnamon-sugar on top really adds to the flavor and the texture, and will make you think of eating a cinnamon-sugar doughnut.

Muffins with Jam in the Middle? Yes!

But what really makes these extra special is that bit of jam inside them. These may look mostly unassuming from the outside, but then you take that first bite to find a little fruity surprise! And you’ll understand just how dangerous these can be!

I pretty much always have a good variety of jams and preserves in my refrigerator. I sometimes make them with a variety of jams. That’s part of the fun of these Jam-Filled Doughnut Muffins. You can change them up easily by using a different flavor of jam. Such a perfect treat for a special breakfast or just an afternoon snack!

What You’ll Need

Scroll down to the recipe card below this post for the ingredient quantities and instructions.

• All-purpose flour – I recommend measuring by weight, but you can use the spoon and sweep method to approximate that level of accuracy.
• Granulated sugar – You’ll need sugar for both the muffins and the topping.
• Baking powder
• Salt
• Milk – Bring the milk to room temperature before mixing. I recommend whole milk or 2% milk.
• Vegetable oil
• Egg – Bring the egg to room temperature, too.
• Vanilla extract
• Jam – Use your favorite jam or preserves to fill these doughnuts. Pick one kind of use a variety!
• Cinnamon – If your cinnamon has been lingering in your kitchen cabinet, give it a sniff. It loses its flavor over time, so it may be time to replace it.
• Butter

How to Make Jam-Filled Doughnut Muffins

Prepare for baking. Heat the oven to 350°F. Grease 10 cavities of a standard muffin pan. (I like to use a cooking spray with flour, like Baker’s Joy.)

Combine the dry ingredients and sugar. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.

Combine the wet ingredients. Mix the milk, oil, egg, and vanilla in a separate medium bowl.

Add the wet ingredients to the dry ingredients. Pour the milk mixture into the well in the flour mixture. Stir just until combined, taking care not to over-mix.

Portion the muffins. Fill each muffin cup about two-thirds full with the batter. Leave about 3 tablespoons of batter in the mixing bowl.

Add the jam and finish assembling. Place about 1/2 teaspoon of jam in the center of each filled muffin cup. Top with just enough of the reserved muffin batter to cover the jam.

Bake. Place the pan in the heated oven, and bake for 18 to 20 minutes. The muffins are done when the edges are browned and the muffins are set.

Cool. Let the muffins cool in the muffin tin on a wire cooling rack for 5 minutes. Then remove the muffins from the pan and place them on a wire rack to continue cooling while you make the topping.

Add the topping. Mix together the sugar and cinnamon. Brush melted butter over the top of each muffin, and then dip the top of each muffin into the cinnamon-sugar mixture.

Want more cinnamon-sugar topping?

If you prefer, you can brush the muffins all over with butter and roll in cinnamon-sugar. Just double the amount of the topping ingredients.

Tips for Success

• Skip the liners. To make adding the topping easier, you’ll have the best luck if the muffins aren’t baked in liners. Of course, if you prefer the convenience of paper liners, feel free to use them. They just may get a little messy when the topping is added.
• Know your muffin method. This mixing method is frequently used with (you guessed it!) muffins. It’s very simple and gives the best results. If you’d like to know more, read my tips for The Muffin Method.
• Don’t over-mix. Aim for just combined or a few small streaks of flour remaining.
• Don’t over-fill the muffin cups. To get those pretty domes, follow the directions for how to fill the cups. To simplify things you can begin by setting aside the 3 tablespoons of batter for covering the jam so you know you have enough for that.

How to Store

Once the muffins have cooled completely, place them in an airtight container and store at room temperature up to 3 days, although they’ll be at their best within a day or so. For this small amount of jam, the muffins shouldn’t need refrigeration. If you want to refrigerate, however, be doubly sure that the container is airtight so they won’t become dry.

Can Doughnut Muffins Be Frozen?

Yes! Allow the muffins to cool completely. Wrap each muffin well in plastic wrap. Then wrap the muffins in aluminum foil or place in a freezer container or bag. They should keep in the freezer up to 2 months, although they’re likely to be their best for about a month. Thaw for an hour or so on your kitchen counter before serving.

Find more muffin recipes in the Recipe Index.

More Muffin Recipes

• Vanilla Crumb Muffins
• Banana Cream Cheese Muffins
• Chocolate Chip Muffins

Video Tutorial: Jam-Filled Doughnut Muffins

Share this: