Jelly Filled Donut Muffins Recipe
1 C. milk
2 T. canola oil (plus more for coating)
1/4 C. light cream cheese
1/3 C. sugar
1 t. salt
2 large eggs
3 C. flour (plus more for kneading)
1 package active dry yeast
1/2 C. jelly of your choice (raspberry and cherry work well)
1 C. powdered sugar
2 t. water
1/2 t. vanilla extract
Microwave milk on high until fairly hot to the touch (about 30 seconds).
Combine 2 tablespoons canola oil, cream cheese, sugar and salt in a large mixing bowl and beat on low until well blended. Slowly pour hot milk into the mixture, beating all the while. Add eggs, one at a time, beating well after each addition.
Combine 2 cups flour and yeast in a large bowl. Add the flour mixture slowly to the milk mixture and beat on low speed until smooth. Beat in the remaining flour to make a soft dough. Turn dough onto a well-floured surface and knead until smooth and elastic.
Place dough in a large mixing bowl that has been lightly coated with canola oil. Turn the dough over to coat the entire surface. Let rise in a warm place until doubled (about 1 1/4 hours).
Add about 1/2 teaspoon of canola oil to the bottom of each of the 16 muffin cups. Punch down dough and split the dough into 16 equal-sized balls (about the size of golf balls). Using your hands, press each ball into a somewhat flatter circle, then spoon about 1 1/2 teaspoon jelly in the middle of each one. Bring up all the sides of the dough to wrap up the jelly and squeeze the dough ends together well to seal. Place each ball in a muffin cup and roll the ball around to cover the entire surface with oil.
Let rise in a warm place until almost double in size (about an hour). Preheat oven to 375°F. Bake for 15 - 18 minutes or until top is nicely browned.
For the glaze, combine powdered sugar, water and vanilla extract together in a small bowl and stir until smooth. Roll each warm doughnut-muffin into the glaze, let cool briefly on a rack, and enjoy.
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