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Doughnut Muffins
October 01, 2006

Since I really love jelly donuts, I made a jelly version. First, I added vanilla and some nutmeg to the batter, and I used less sugar. As other reviewers have noted, the batter is a bit stiff. So, I put a heaping tablespoon at the bottom of each muffin compartment. Then I put a dollop of raspberry jam centered on the top of the batter. I added another teaspoon or two of milk to the remaining batter, which made it easier to spoon over the batter in the pan. You can spread this batter out a little, but you risk mixing the jelly into the batter. I found that the batter spread enough during baking to cover the jelly completely, so it's not really necessary. I then sprinkled white sugar over the tops of the muffins. I also let the pan rest about 10 minutes before popping it into the oven. I was rather pleased with the results, but I'll definitely grease the muffin pan better to prevent sticking at the bottom!

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