Sweet and Tart Jelly-Filled Muffins
These delightful jelly-filled muffins are a perfect balance of sweetness and tartness, making them an excellent choice for breakfast or a snack. Adapted from the beloved cookbook '1 Mix, 100 Muffins', this recipe reduces the amount of sugar and butter used in the topping, ensuring a perfectly light finish. The surprise of strawberry or raspberry jelly in the center adds a burst of fruity flavor that complements the tender muffin beautifully. Enjoy these fresh from the oven or let them cool for a tasty treat later in the day!
N/A
Servings
208
Calories
11
Ingredients
Ingredients
All-Purpose Flour
2 cups (Sifted)
Baking Powder
1 tablespoon (N/A)
Salt
1/8 teaspoon (N/A)
Superfine Sugar
1/2 cup (N/A)
Large Eggs
2 (Lightly beaten)
Low-Fat Milk
1 cup (N/A)
Sunflower Oil or Melted Cooled Butter
6 tablespoons (If using butter, melt and cool before adding)
Vanilla Extract
1 teaspoon (N/A)
Strawberry or Raspberry Jelly
4 tablespoons (N/A)
Butter (for topping)
1/2 cup (Melted)
Sugar (for topping)
3/4 cup (N/A)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with muffin paper liners.
2
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the superfine sugar until well combined.
3
In another bowl, lightly beat the eggs. Add the low-fat milk, sunflower oil (or melted cooled butter), and vanilla extract, whisking until blended.
4
Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula until just combined, taking care not to overmix.
5
Spoon half of the muffin batter into the prepared muffin pan, filling each cup about halfway. Place a teaspoon of your chosen jelly (strawberry or raspberry) in the center of each cup. Top with the remaining muffin batter, filling each cup to about three-quarters full.
6
Bake in the preheated oven for approximately 25 minutes, or until the muffins are well risen, golden, and spring back when gently pressed.
7
While the muffins bake, prepare the topping by melting the butter in a small bowl. Pour the sugar into a wide, shallow dish.
8
Once the muffins are baked, let them cool in the pan for 5 minutes. Carefully dip the tops of each muffin in the melted butter, allowing any excess to drip off, and then roll them in the sugar until fully coated.
9
Serve the muffins warm for the best flavor and texture, or transfer them to a wire rack to cool completely.
Nutrition Information
12.5g
Fat
25g
Carbs
3.3g
Protein
8.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Sweet and Tart Jelly-Filled Muffins?
These are delightful muffins featuring a strawberry or raspberry jelly center, offering a balance of sweetness and tartness suitable for breakfast or snacks.
How many calories are in each muffin?
Each muffin contains approximately 208 calories.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking the muffins.
What type of jelly can be used for the filling?
You can use either strawberry or raspberry jelly for the center of these muffins.
How long do the muffins need to bake?
The muffins should be baked for approximately 25 minutes until golden and springy.
Can I use butter instead of sunflower oil in the batter?
Yes, you can substitute sunflower oil with 6 tablespoons of melted and cooled butter.
How much fat is in one serving?
There are 12.5g of fat per serving in this muffin recipe.
How much protein does a single muffin provide?
Each muffin provides 3.3g of protein.
What ingredients are used for the muffin topping?
The topping consists of 1/2 cup of melted butter and 3/4 cup of sugar.
How do I prepare the muffin pan?
You should grease a 12-cup muffin pan or line it with muffin paper liners.
What is the source of this recipe?
This recipe is adapted from the cookbook '1 Mix, 100 Muffins'.
How should the dry ingredients be prepared?
Sift together the all-purpose flour, baking powder, and salt, then stir in the superfine sugar.
How are the wet ingredients combined?
Lightly beat the eggs, then whisk in the low-fat milk, oil or butter, and vanilla extract until blended.
How do I create the jelly center?
Fill the muffin cups halfway with batter, place a teaspoon of jelly in the center, and cover with more batter.
How much jelly is required for each muffin?
Use approximately one teaspoon of jelly for the center of each muffin cup.
What type of sugar is recommended for the muffin batter?
The recipe calls for 1/2 cup of superfine sugar in the muffin batter.
What is the carbohydrate content of these muffins?
There are 25g of carbohydrates in each muffin.
How much sugar is contained in one muffin?
Each muffin contains 8.3g of sugar.
How do I apply the sugar topping?
Dip the tops of the baked muffins in melted butter and then roll them in sugar until coated.
How long should muffins cool before adding the topping?
Muffins should cool in the pan for 5 minutes before you begin the butter and sugar coating process.
What kind of milk should I use?
The recipe specifies using 1 cup of low-fat milk.
What are some of the tags associated with this recipe?
Associated tags include muffins, dessert, breakfast, quick bread, and jelly filled.
How many total ingredients are needed for this recipe?
There are 11 ingredients listed for this muffin recipe.
Is strawberry jelly suitable for this recipe?
Yes, strawberry jelly is a recommended filling for these muffins.
Is raspberry jelly a good option for these muffins?
Yes, raspberry jelly is an excellent choice to provide a tart flavor contrast.
How should I handle the eggs?
The two large eggs should be lightly beaten before being added to the other wet ingredients.
How many muffins does this recipe yield?
The recipe yields 12 muffins, filling a standard 12-cup muffin pan.
How do I know when the muffins are finished baking?
They are done when they are well risen, golden, and spring back when gently pressed.
How should I serve these muffins for the best flavor?
Serve them warm for the best flavor and texture, though they are also tasty once cooled.
Does this recipe contain fiber?
Fiber information is not provided for this recipe, though it uses all-purpose flour and fruit jelly.