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Vegan Jelly-Filled Muffins Recipe

Vegan Jelly-Filled Muffins
Difficulty: Easy | Total Time: About 50 mins | Makes: 12 muffins

Jelly doughnuts meet berry muffins in these subtly sweet vegan morning pastries. Choose whichever jam strikes your fancy for the filling, or try adding some chocolate or mashed bananas.

Special equipment: Be sure to use standard (2-1/2-inch diameter) muffin liners. If you bake these without liners, the jelly will leak out and stick to the pan.

This recipe was featured as part of our Vegan Comfort Food photo gallery.

INGREDIENTS
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1 cup plain soy or rice milk
  • 1 teaspoon cider vinegar
  • 2 tablespoons cornstarch
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry, strawberry, or grape jam or preserves
  • Powdered sugar, for dusting
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the middle. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
  2. Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
  3. In a medium, nonreactive bowl, whisk together the soy or rice milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
  4. Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
  5. Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.
    Write a review | 2 Reviews
  • Vegan Jelly-Filled Muffins Recipe
    4

    These taste great! This recipe made 11 smallish-med muffins-so next time I might amp up the baking soda and combine it to make only 10. Changes I made included; half whole meal flour and half all purpose, vanilla soy milk instead of plain soy milk, 1/2 tsp of organic vanilla extract instead 2 tsp, cinnamon instead of plain nutmeg, and reduced the sugar to 1/2 cup due to the sugar in the vanilla milk. I also sprinkled white sugar mixed with cinnamon on top of the muffins to add a nice crunch. I will definitely bake these again!

  • Vegan Jelly-Filled Muffins Recipe
    4

    Lovely muffins and relatively quick and easy recipe. Actually made half with jam and the other half with peanut butter and choc chips. Only managed to make 11 but generous mixture

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