Strawberry Jelly Muffins

These Strawberry Jelly Muffins are a healthier take on a jelly-filled donut! They are made with whole wheat flour, coconut oil, almond milk, turbinado sugar, and natural strawberry jelly. When you bite into them, you get nice moist outside and a sweet jelly-filled center. Since they are healthier, you can eat them at any time of the day. Whether it be breakfast, lunch, or snack time! Another great thing about these muffins is that they are dairy-free and vegan.

Jelly Muffin Recipe Inspiration

Who doesn’t love donuts?! I used to love eating donuts and I still do occasionally, but I don’t really like how I feel afterward. Obviously, they are filled with fat and sugar and fried in more fat. As much as they may taste good, it’s not the most healthy option. So, I figured why not make a healthier muffin with a jelly-filled center. I also took inspiration from a recipe on Chowhound and adapted the recipe to my needs.

If you have been following my blog for a while, you know that I am always trying out new muffin recipes and flavors, especially healthy ones. So, I hope you try out my new concoction and enjoy it as much as I do.

Muffin Ingredients

• Unbleached all-purpose flour
• Whole wheat flour
• Baking powder
• Baking soda
• Ground nutmeg
• Turbinado sugar
• Fine sea salt
• Unsweetened almond milk
• Apple cider vinegar
• Cornstarch
• Coconut oil
• Vanilla extract
• Natural strawberry jelly

Ingredient Notes

For the flour, I used a combination of all-purpose flour and whole wheat. I wanted to have a light texture in these muffins, so I didn’t use as much whole wheat. However, if you want to, you could use only all-purpose.

If you want to try a gluten-free version, you could use Pamela’s All-Purpose Blend. You’ll measure the same amount as the flours in this recipe, and it should turn out fine!

Turbinado sugar is my sweetener of choice for these muffins, but coconut sugar or brown sugar could be used as well.

I added a teaspoon of apple cider vinegar because it aid’s in the rise of these muffins and keeps them light without adding eggs. Plain vinegar can be used instead of cider vinegar, though. The cornstarch also helps keep them together, so make sure to add that. Or arrowroot starch for another alternative.

For anyone with a nut allergy, almond milk can be replaced with oat milk, coconut milk, or rice milk.

For the natural strawberry jelly, a great option is Smucker’s Natural Strawberry Spread, but you can use any brand you prefer.

Recipe Equipment

• 2 large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Muffin Tin

The equipment is simple for this recipe. The only other thing you may want is paper liners for your muffins. Instead of using liners, I spray my Wilton muffin tin with non-stick baking spray. I don’t have any issues with sticking, and less paper waste too!

Recipe Notes

• This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
• Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
• The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags and put them in the freezer until ready to be eaten.

I hope you love these Strawberry Jelly Muffins! When you try them out, I’d love for you to comment below to let me know how you like them. Or you can also tag me on Instagram!

Strawberry Jelly Muffins

Alyssa

These Strawberry Jelly Muffins are a healthier take on a jelly-filled donut. They are made with whole wheat, coconut oil, turbinado sugar, and almond milk. The center is natural strawberry jelly, so they aren't overly sweet.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 150 kcal

Equipment

• 2 Large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Muffin Tin

Ingredients

  

• 1 cup Unbleached all-purpose flour
• ¾ Cup Whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• ½ cup Turbinado sugar plus extra for sprinkling
• ¼ teaspoon fine salt
• 1 cup Unsweetened almond milk
• 1 teaspoon cider vinegar
• 2 tablespoons cornstarch
• ¼ cup Coconut oil
• 2 teaspoons vanilla extract
• ¼ cup Natural strawberry jelly

Instructions

 

• Heat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or spray with non-stick baking spray.
• Measure the flour, baking powder, baking soda, nutmeg, sugar, and salt into a large bowl. Whisk together, and make a well in the center of the mixture; set aside.
• In a medium bowl, whisk together the milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the oil, and vanilla and stir with a rubber spatula until combined.
• Using a measuring cup, fill each muffin cup about ⅓ full. Measure 1 teaspoon of jam or jelly and place it in the center of each muffin.
• Measure out the remaining batter on top of each muffin. Then sprinkle the batter with extra turbinado sugar.
• Bake in a preheated oven for 14-16 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack.

Notes

• This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
• Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
• The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags and put them in the freezer until ready to be eaten.