Jelly-Filled Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 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
  • 3 tablespoons butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon

Nutritional 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.


  1. 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 dozen.
Originally published as Jelly-Filled Muffins in Quick Cooking September/October 2000, p47

Reviews for Jelly-Filled Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 18, 2015

"We were craving these and I decided to make them gluten-free. They were great! Used the same recipe substituting 40 grams of sorghum flour, 40 grams of millet flour, 60 grams of sweet rice flour, and 60 grams of potato starch (200 grams total) for the 1.5 cups of wheat flour. Also added 1 teaspoon of x a n t h u m gum to the dry ingredients and upped the vanilla to 1 teaspoon."

Loading Image