jelly fauxnut muffins


A reoccurring subject here on Sunday Sundaes is Miss Fats’ obsession with fried dough.  Clearly she has a bit of problem and should seek help.  Part of this fixation seems to stem from the fact that she does not fry or really experiment with yeast doughs; therefore the doughnut has become a treasured treat that she must seek out from others.  But then she found this recipe: pretend jelly doughnut muffins.


Could this be Miss Fats’ way to wean herself off the hard stuff? Probably not.  But it might curb withdrawals.


Now, be warned, these really cannot be conflated with a good jelly doughnut (of which Miss Fats is a HUGE fan and believes they get a terrible rep: more on that rant later).  THESE ARE MUFFINS. DO NOT BE MISTAKEN. But these little treats will provide some jam-filled pastry goodness with their crumbly, buttery muffin texture and surprise center.

These little guys can be made with whatever jam you have on hand.  Miss Fats went for variety with raspberry and lemon curd.  She found that the lemon curd did sink to the bottom a bit and didn’t provide the pretty little center, but that sharp citrus flavor may have won the battle between the two.

Jelly Fauxnut Muffins:
adapted from Baked Doughnut Muffins with Blueberry Jam
makes 12 muffins

3/4 cup melted butter
1/3 cup yogurt
1/4 cup milk
2 eggs
1 tsp vanilla
3/4 cup sugar
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
12 tsp of jam or preserve of choice

1/4 cup sugar (for rolling)
1 tsp cinnamon (for rolling)

1. Preheat oven to 350 degrees. Lightly grease cupcake pan.  In a large bowl, mix sugar, yogurt, milk, eggs, and vanilla until well combined.  Mix in butter as best you can.  Add the flour, baking powder and salt, and mix until just combined.

2. Spoon about 2 tbs of the batter into the bottom of each tin.  Follow with 1 tsp of jam in each.  Top each off with the remaining batter, trying to completely cover the jam dolups.  Bake for approximately 20 minutes or until golden brown and fully cooked through.

3.  Allow muffins to cool for a few minutes in pan.  However you should run a knife along the edges to make sure none of the jam seeped out and has stuck to the sides of the pan (this will only make for a sticky mess if you allow it to harden).  In a small bowl, mix the sugar and cinnamon.  Roll each muffin in the mixture.


These muffins ended up with a crispy browned, sugar-coated outside, and tender, buttery inside.  Though Miss Fats would never say these live up to real jelly doughnut, they’ll do fine when she needs a filled pastry-object.  Miss Fats highly recommends digging into these while they’re warm with a hot cup of coffee.  Close your eyes and pretend it’s the real deal: these will almost take you there.


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