Best 11 Jelly Muffins Recipes

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
• Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
• Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

PEANUT BUTTER 'N' JELLY MINI MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

JELLY-FILLED MUFFINS

Steps:

• 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.

JELLY DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
• Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
• Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
• Serve warm or transfer to a wire rack and let cool completely.

PEANUT BUTTER 'N' JELLY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened. , Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

BANANA AND JELLY MUFFINS

Steps:

• Grease 12 medium muffin cups.
• Beat egg, oil,banana and milk together lightly with a fork.
• Stir in sugar.
• Sift dry ingredients together into first mixture and stir only until ingredients are moistened and all dry ingredients are mixed in.
• Spoon into muffin cups, filling 2/3 full.
• Make a depression in top of each muffin with tip of spoon and fill with 1 teaspoon of jelly or jam.
• Bake at 375 degrees for 15-20 minutes or until toothpick inserted near middle comes out clean.

JELLY DONUT MUFFINS

Steps:

• Preheat oven to 190°C/370°F.
• Beat together milk, oil, egg and vanilla with a fork.
• Stir the wet mixture into flour and superfine sugar to combine (just). Don't overmix! The lumps don't matter.
• Spoon the mixture into each muffin cup in your tray so its just under a third full.
• With a teaspoon, add a dollop of strawberry jam, then top with more muffin mix so the cases are just about full.
• Bake for 20 minutes until the tops are springy.
• Melt butter in a saucepan and lay out the granulated sugar in a wide, shallow bowl.
• As soon as the muffins are ready remove from moulds and dip into butter then toll in sugar.
• Eat warm.

HOLIDAY HOT-PEPPER JELLY MUFFINS

Steps:

• Heat oven to 400°. Place mini-muffin paper baking cup into each of 15 small muffins cups, 1 3/4x1 inch.
• Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chilies into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.
• Bake 12 to 14 minutes or until golden brown. Immediately remove from pan. Top each muffin with additional 1/4 teaspoon jelly. Serve warm.

JELLY DOUGHNUT MUFFINS

Steps:

• 1. Preheat oven to 350 degrees F. Grease muffin tin, set aside. In a medium bowl, sift together flour, sugar, confectioner's sugar, and baking powder. In a separate bowl, whisk together egg, milk, butter, vanilla. Add mixture to dry ingredients. Fold batter until well incorporated and light. Pour muffin tins half way. Place about 1/2 teaspoon of jam in center of batter and fill the rest of muffin tin. Bake for about 20 minutes or until tester comes out clean. Let cool for a several minutes before rolling each doughnut in sugar and transferring to a lined cooling rack Serve and Enjoy!