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Jelly-Filled Muffins

Jelly-Filled Muffins
"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Markel from Stayton, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup strawberry or plum jelly
  • TOPPING:
  • 3 tablespoons butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a bowl, combine the first five ingredients. In another bowl,
  • whisk the egg, milk, butter and vanilla. Stir into dry ingredients
  • just until moistened. Spoon half of the batter into 12 greased or
  • paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each.
  • Fill muffin cups two-thirds full with remaining batter. Bake at
  • 400° for 20 minutes or until a toothpick inserted 1 in. from the
  • edge comes out clean. Cool for 5 minutes before removing from pan
  • to a wire rack. Brush tops with butter. Combine sugar and
  • cinnamon; dip tops of muffins in mixture. Serve warm. Yield: 1
© Taste of Home 2013

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Jelly-Filled Muffins (continued)

Directions (continued)

  • dozen.
Nutrition Facts: 1 serving (1 each) equals 210 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 207 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.
© Taste of Home 2013