With all the pressures of the holidays, the last thing you need is a complicated brunch plan—that’s where these doughnut muffins come in. This morning I was craving biting into a jelly doughnut, but having made them before, I know they’re time consuming. These muffins give me all the satisfaction of biting into a sugar-dusted fluffy doughnut with a gooey jelly surprise—without the mess I make in the kitchen frying up dough.
Jelly Doughnut Mini Muffins
- 1½ cups Gluten-Free Multi-Purpose Flour
- ½ cup maple sugar or granulated sugar (plus 2 tablespoons for coating)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (plus 1 teaspoon for coating)
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsweetened almond or cashew milk or milk (at room temperature)
- ¼ cup sunflower oil
- 1 teaspoon pure vanilla extract
- 1 large egg (at room temperature)
- ¼ cup seedless raspberry jam
- 2 tablespoons dairy-free buttery sticks or unsalted butter (melted, for coating)
Preheat the oven to 350 degrees and line a 12-cup muffin pan with liners. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
In a small bowl, whisk together the milk, oil, vanilla and egg. Add to the flour mixture and whisk until combined. Fill each muffin cup halfway with batter, top with a dollop of jam in the center, then top with more batter to cover. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
- Meanwhile, in a small bowl, stir together the remaining 2 tablespoons maple sugar and 1 teaspoon cinnamon. Remove the muffins from the oven and let cool for 5 minutes. Dip each into the melted butter, then into the cinnamon sugar.