Nellie Muffins
Chewy, buttery muffins with a sweet, brown‑sugar butter swirl, topped with jelly for a nostalgic treat perfect for breakfast or a snack.
Ingredients
Instructions
- Sift together flour, sugar, salt, cream of tartar, and baking soda.
- Cut the shortening into the dry mixture until it resembles coarse crumbs.
- Add milk gradually to form a soft dough.
- Roll the dough to about 1/4‑inch thickness, spread with butter and brown sugar, then roll up like a jelly roll and slice into rounds.
- Place the slices in a greased muffin tin.
- Add 1/2 teaspoon of jelly or jam on top of each muffin.
- Bake at 350°F (175°C) for 12 to 15 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider sifting the flour multiple times before measuring. You can substitute the butter with coconut oil or a dairy-free alternative for a vegan version. If you're out of cream of tartar, a mix of baking powder can be used instead. Pair these muffins with a dollop of fresh whipped cream for added indulgence.
Serving Suggestions
Serve Nellie Muffins warm, topped with additional butter or your favorite jam. They make a delightful breakfast paired with fresh fruit or yogurt. For a complete meal, consider serving them alongside Diane And Bob Potatoes for a hearty brunch. These muffins also pair beautifully with a warm cup of tea or coffee.
Storage & Reheating
Store leftover Nellie Muffins in an airtight container at room temperature for up to two days. For longer storage, you can freeze them; wrap each muffin in plastic wrap and place them in a freezer bag. To reheat, microwave for about 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nellie Muffins contains roughly 252 calories, with 1g protein, 18g carbohydrates, and 20g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% 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 whole wheat flour for this recipe?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. However, keep in mind that the texture and flavor may change slightly, so you might need to adjust the liquid content accordingly.
What kind of jelly or jam works best?
Any fruit-flavored jelly or jam can be used, but strawberry, raspberry, or apricot are popular choices. You can also experiment with homemade jams for a unique twist. Just ensure the jelly is spreadable to avoid tearing the muffins.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. When ready to bake, roll it out, spread with butter and jam, and slice as directed. This is a great time-saver for busy mornings!
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).