Strawberry Jelly Donut Muffins
This post may contain affiliate links, please visit our privacy policy for details.
Craving donuts but want something a bit easier to make? Look no further! These Strawberry Jelly Donut Muffins are the perfect treat. They’re bursting with sweet strawberry flavor, have a tender, cakey crumb, and come together in less than an hour!
Have you ever made doughnuts from scratch? If you’re new to it, this recipe is a great place to start because you don’t need to worry about a yeasted dough, frying, or need a special donut pan. If you do happen to have a donut pan and are looking for more recipes, we highly recommend trying our baked double dark chocolate donuts, cinnamon sugar donuts, or apple cider donuts!
And if you’re looking for a fried doughnut recipe, I suggest you to try our glazed vanilla doughnuts made with a soft, fluffy yeasted dough.
Here Are The Details
We tested this recipe a few different ways to ensure you get the most delicious donut! Our first test used our classic donut formula (which you can find in recipes like our old fashioned chocolate doughnuts!) and, while delicious, we found that the rise in the muffins was inconsistent and bake time was a bit off. We tweaked the formula with more leavening and a longer bake time. This still didn’t yield that cake-like texture we were after.
For our last test, we swapped the butter for oil (like we do for SO many of our cake recipes), tweaked the leavening, and added brown sugar to give it a denser, richer flavor.
This created a muffin that was mile-high and FULL of flavor! It truly is the perfect donut muffin.
Your Guide To Making PERFECT Donut Muffins
Like our reader-favorite Pistachio Olive Oil Cake, these muffins use a quick oil-based batter for easy mixing. Let’s walk through the steps together so you know exactly what to expect when you’re making this recipe!
- Mix up the batter. This is a one-bowl, easy to make (and even easier to eat!) batter. Whisk your dry ingredients in a large bowl. Add your wet ingredients. Mix until combined!
- Bake. Grease a standard muffin pan and divide the batter evenly among the cups. I used a large cookie scoop to help ensure each muffin was the same size.
- Prep your filling. Whether you’ve made your own strawberry jam or using store-bought, now is when we need to get it ready to start filling the muffins! I used a large piping bag with a bismark tip to fill the muffins.
- Fill the muffins. Right before filling, I chose to roll my donuts in powdered sugar. This is optional! It just helps really add that “jelly doughnut” look. Then, I turned each muffin on it’s side and inserted my piping tip. Be sure to angle your piping tip a few different directions when filling the muffins, as this will help ensure you get the most jelly/jam in each one!
More Easy To Make Treats:
When you make these Strawberry Jelly Donut Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Strawberry Jelly Donut Muffins
Ingredients
Strawberry Jam
- 2 pounds fresh strawberries, chopped
- 2½ cups granulated sugar
- ½ cup lemon juice
Muffins
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ⅓ teaspoon baking soda
- ½ cup vegetable oil
- ⅔ cup granulated sugar
- 7 Tablespoons brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Assembly
- powdered sugar
Instructions
Jam
- Combine strawberries, sugar, and lemon juice in a medium saucepan.
- Cook over medium/medium-low heat, stirring as needed to prevent burning, until sugar has dissolved and mixture has thickened.
- Set aside to cool, or refrigerate until needed.
Muffins
- Heat oven to 350℉/177℃.
- Spray muffin pans with baking spray. Set aside.
- In a large bowl, whisk flour, salt, baking powder, baking soda, and both sugars together.
- Add vegetable oil, eggs, vanilla, and milk.
- Mix until well combined.
- Use a 3 Tablespoon scoop to portion batter into prepared pans.
- Bake for 20-25 minutes, or until muffins test done.
Assembly
- Roll all muffins in powdered sugar. Set aside.
- Fill pastry bag fitted with a bismark tip with jam.
- Working with one muffin at a time, insert tip into side of muffin and squeeze to fill with jam.
Notes + Tips!
- Refrigeration: Store your donut muffins in an airtight container or zip-top bag in the refrigerator for to 2-3 days.
- Let the muffins cool completely.
- Wrap each muffin tightly in plastic wrap.
- Place the wrapped muffins in a single layer inside a freezer-safe container or zip-top freezer bag. Squeeze out any excess air to prevent freezer burn.
- Remove the desired number of muffins from the freezer and thaw them at room temperature for 1-2 hours, or overnight in the refrigerator.
- Once thawed, fill the muffins with your favorite strawberry jelly and enjoy!
- Wrap each muffin tightly in plastic wrap (the jam may get a little messy!)
- Place the wrapped muffins in a single layer inside a freezer-safe container or zip-top freezer bag. Squeeze out any excess air to prevent freezer burn.
- Remove the desired number of muffins from the freezer and place them on a plate at room temperature. They should thaw within 1-2 hours. The double wrapping will help prevent the jam from leaking.
- Muffins Aren’t Rising: Did your muffins come out flat or dense? There could be a couple of culprits. First, ensure you haven’t overmixed the batter. Overmixing develops gluten, leading to tough and compact muffins. Mix just until the dry ingredients are incorporated with a few streaks of flour remaining. Second, double-check your baking powder or baking soda. Expired leavening agents won’t provide enough lift.
- Muffins Sticking to the Pan: No liners means the potential for sticking. Here are a few tips: Make sure your oven is preheated completely before placing the batter in the pan. This allows for a quick initial rise and helps prevent sticking. Generously grease the muffin pan, paying particular attention to the sides and bottom of each well. You can also dust the greased pan with a little flour for extra insurance against sticking.
- Tough Filling Injection: Filling the muffins after baking can be tricky. The best way to fill these donuts is to change the angle of the tip as your filling the donuts. Up, down, left, and right. This helps distribute the jam throughout the muffin!
- Overfilling the Muffins: It’s tempting to add a lot of jam, but resist the urge to overfill the muffins. Too much jam can cause them to burst or become soggy. Start with a smaller amount and add more if desired.
Tools You May Need (affiliate links)
– Still Hungry? –
Here are a few recipes may like!
Would love to make these donut muffins for my group. Does this batter lend itself to a mini muffin size pan? Many batters that are too dense are not suitable for mini muffins & come out too heavy.
Hi! While we’ve not personally tested this recipe with mini muffins, it should work pretty well! If you do give it a try, please let us know how it turns out! We can’t wait to hear from you. x, Caylie
Very delicious! and EASY! I used store-bought jam and it worked perfectly.
Hi David! I’m so happy that you enjoyed our donuts. Thanks for making our recipe! 🥰 x Caylie
I made these and they were delicious!! Perfect back-to-school snack.
I couldn’t agree more! We’re happy to hear you loved this recipe as much as we do ✨🥰 x, Caylie
Love the idea, and ohh my they are DELICIOUS!
Nothing better than an easy donut! So happy to hear you enjoyed them 🥰 x, Caylie
Oh my goodness!! So so amazing!
I couldn’t agree more! Who doesn’t love easy donuts 😉 x, Caylie