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Donut Recipe No Yeast Baked

Jam Filled Baked Donut Mini-Muffins

These jam filled baked donut mini-muffins give you all of the deliciousness of a jam donut, without any of the grease.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 mini-muffins

Equipment

  • mini muffin pan

Ingredients
 
 

For the Donut Holes:

  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/3 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1 large egg at room temperature
  • 1/3 cup buttermilk or sour cream
  • 6 tsp seedless strawberry jam

Topping:

  • 2 tbsp butter
  • 1/4 cup sugar
  • 1 tsp cinnamon sugar

Instructions
 

  • Preheat oven to 350 F. Grease a mini-muffin tin.
  • In a large mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
  • In a small bowl, whisk together sugar, oil, egg, vanilla extract, and buttermilk.
  • Stir wet ingredients into flour mixture until just moistened.
  • Spoon batter to fill each muffin cup halfway full.
  • Use a piping bag with a 1/4 inch round tip, or a small spoon to add 1/2 tsp of jam into each muffin cup.
  • Cover jam with enough donut batter to fill muffin cups almost all the way to the top.
  • Bake 5-10 minutes until golden brown.
  • While the muffins are baking, make the topping. Put the butter in a small bowl and melt in the microwave in short bursts. Stir the cinnamon and sugar together in a separate bowl.
  • Remove the muffins from the oven and let cool 5 minutes. Using tongs, remove the muffins from the pan and dip in the melted butter, and then in the cinnamon sugar mixture.
  • Let the muffins cool on a wire rack. For best results, eat the warm doughnuts immediately.
Keyword cinnamon, donut, jam
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