Doughnut Muffins stuffed with Blueberry Jam
Ah yes, the doughnut has met the muffin and they made a baby…
I came across this recipe and it was in Euro measurements. I’m so not familiar with that but I took some time, did some research and figured it out. Luckily there are a lot of online tools to help convert recipes to US measurements. Annnywhoozers, enough about that. Lets talk about these stud muffins (pun intended).
Ok so I have this thing for muffins and doughnuts. But lets be real, who doesn’t. If you are the 1% who despises these two things well then I’m really sorry for you. You’re missing out! Uuugh. Doughnuts and muffins have been there for me through some trying times. hahaha I kid I kid (or am I?) I in no way am supporting emotional binge eating so don’t take me the wrong way, I’m being very sarcastic. But still doesn’t take the love I have for them away. Eat responsibly.
I opted for blueberry jam because that’s what the original recipe called for and I immediately drooled all over my keyboard. I know right, so dainty. You can use any preserve or jam but blueberry had me hello (Hello). Just close your eyes for a second. Are they closed? Well they can’t be if you’re reading this. LOL ok but seriously just close your eyes and picture a nice fresh cup of joe or tea, with this warm jelly filled doughnut muffin. Uuugh can you even stand it! They look like muffins taste like doughnuts hence the name. It’s genius if you ask me.
These lasted me about a week. (Lucky for them right) Easily these could have gone throughout the night but I held back to one muffin per day. Ok maybe two I swear. Not three, no definitely not three. It was the first time I made them I wanted to be positively sure they were delish. You can understand right? It hasn’t happened again. At least not yet. (Did I say that out loud?) hehehe
Prep Time: 10 minutes ~ Cook Time: 20-25 minutes ~ Total Time: 30-35 minutes
Recipe adapted from SimplyDelicious.com
Ingredients
1 1/2 c whole wheat pastry flour or any flour
3/4 c coconut sugar
1 tsp baking powder
2/3 c coconut butter, softened
2 egg subs like flax or EnerG egg replacer or 2 eggs for non vegan
1 tsp vanilla extract
1/3 c plain coconut yogurt (unsweetened)
bluebbery jam (no sugar added)
extra coconut sugar for rolling or powdered coconut (optional)
Method
- Preheat oven to 350F. Lightly grease muffin tin.
- Sift together dry ingredients in a large bowl.
- In a separate bowl whisk together all wet ingredients except butter.
- Fold wet ingredients into dry ingredients then also fold in butter until well combined.
- Take 2 tablespoons of batter and put into each muffin tin.
- Take 1 teaspoon of blubbery jam and place in center of muffins.
- Top muffins with remainder of batter. About 1 tablespoon.
- Bake for 20-25 minutes and when sides are a nice golden brown.
- Let cool 5 minutes in muffin tin before removing and rolling in sugar (optional).
- Makes 12 large doughnut muffins. Enjoy!
Jenn’s Note*** Delicious served warm!
What egg replacer did you use when testing this recipe, and how did you prepare it? One of your comment replies didn’t answer the commenter’s inquiry about what egg replacer you used, you just asked them if they made their flax eggs “correctly”, which is a definition that varies from baker to baker even if the standard is 1Tb ground flax + 3Tb water. So I’m unclear on which type you tested, and what you consider is the “correct” composition and preparation of that egg sub. I’d like mine to come out right the first time, and clarity on this should help significantly.
Hi, I used flax eggs as my egg replacer for almost everything including these! Keep me posted. Enjoy!
These were an absolute disaster using flax egg. A hard, lumpy mess that was impossible to stir. Thicker than bread dough. Did you use Ener-G when you tested this? They look beautiful and I wanted to make these for my son’s birthday party, but I’ll have to try again at another time since I used the last of my plain yogurt and coconut butter on my failed batch.
Hi April Sorry to hear these didn’t turn out for you. They were a hard lumpy mess? Not sure what went wrong. Did you make the flax eggs correctly?
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How do you keep the jam in the center when u cut into it? Mine ended up spilling out and just oozing all over the top and sides. I only used 1/2 tablespoon too. I also covered the top of the muffin well, making sure the jam wasnt peaking out before baking.
Ooooh silly me… I thought it was 1 tablespoon of jam, but it was 1 teaspoon 🙁 my fault, I put too much jam. Thanks for the recipe. It was still pretty tasty
Is it okay i can use plain sugar? and plain butter?
Yes and Yes =)
These look great. Just want to double check, though, that you do mean coconut butter and not coconut oil. I also wonder if I can use homemade vegan “butter” (Myoko Schinner’s artisan vegan butter recipe).
Hi! Yes!I do mean coconut butter. I use Earths Balance coconut spread. It’s my fave. I’m sure homemade vegan butter would be awesome too! Keep me posted.
Thanks, JenniferRose. I do have coconut butter in the house, but have never used it, before. I stopped using Earth Balance some time ago, as it contains palm oil, which causes such destruction to the environment and animals, which is why I started making my own vegan butter. Miyoko’s recipe is SO easy and tastes way better, anyway. I will let you know when I make the muffins. Right now, I am trying to not eat desserts (sad face), but as soon as I take a dessert break, I will make these. Can’t wait.
I’m steering clear of desserts too for now so we are in the same boat! Uuugh how I miss them. LOL and Yes I will definitely check out that recipe. Sounds awesome. I didn’t know that about Earths Balance. Good to know thanks!
Here’s a link to a site about palm oil: http://www.saynotopalmoil.com/Whats_the_issue.php
Here is the artisan vegan butter recipe (as I said, it is soooo easy to make and better-tasting than commercial vegan margarine):
http://luminousvegans.com/2013/11/12/homemade-vegan-butter-miyoko/
I actually use avocado oil, in this recipe, as canola oil is not healthy.
I so wanted to make your donut muffins tonight, sigh….
I’m not following this fully. Coconut oil is the oil extracted from coconut. Coconut butter is ground coconut meat–like how peanut butter is ground peanuts. You sound like you’re describing a margarine-type butter product that uses oils (the Earth Balance Coconut spread product you’re referring to is primarily made with oils, not nut/seed butters).
So a buttery spread is what youre recipe is calling for. Not actual coconut butter, but coconut-oil-based buttery spread. Yeah?
When I write coconut butter it’s actual coconut butter I use in this recipe as I described it. Earth’s Balance is coconut spread is exactly what I use in this.