Jelly Filled Muffins
Jelly filled muffins combine tender, fluffy batter with a sweet burst of jelly in each bite. Perfect for breakfast, brunch, or a snack, they appeal to both kids and adults. Their delightful texture and fruity filling make them a versatile treat for any occasion.
Ingredients
Instructions
- Combine flour, sugar, baking powder, salt, and cinnamon in a mixing bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add milk and egg; stir until just combined to form a batter.
- Divide the batter evenly into 12 muffin papers or a greased muffin pan.
- Place 1 teaspoon of jelly on top of each muffin and press down slightly into the batter.
- Bake at 350°F (175°C) for 15 to 20 minutes until golden and cooked through.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have milk, you can use almond milk or any non-dairy milk as a substitute. For a healthier option, replace half of the all-purpose flour with whole wheat flour. Ensure the jelly is not too runny to prevent it from leaking during baking.
Serving Suggestions
These jelly-filled muffins are perfect for breakfast or as a snack. Serve them warm with a dollop of Whipped Cream for a delightful treat. They pair beautifully with coffee or tea. Consider serving alongside fresh fruit or yogurt for a balanced meal. Explore more American recipes to complement your brunch spread.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply microwave for 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jelly Filled Muffins contains roughly 423 calories, with 2g protein, 24g carbohydrates, and 36g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 746mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of jelly for these muffins?
Absolutely! While traditional grape or strawberry jelly works well, feel free to experiment with any fruit preserves or even chocolate hazelnut spread for a unique twist. Just ensure the jelly is thick enough to hold its shape during baking.
Can these muffins be made ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to fill the muffin cups and add the jelly just before baking. Alternatively, bake them in advance and freeze for up to 3 months; thaw and reheat as needed.
What if I don't have muffin papers?
If you don't have muffin papers, you can lightly grease the muffin pan with cooking spray or oil to prevent sticking. Alternatively, you can use silicone muffin molds, which are also non-stick and easy to clean.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).