Jam Doughnut Muffins

A delightful mix between a powdered sugar doughnut and a tender muffin, these sweet treats are perfect for breakfast or dessert. Each muffin is filled with blueberry jam, adding a tart, slightly floral surprise in every bite. While still warm, they’re rolled in melted butter and orange-scented sugar for a lightly crisp, sweet coating. Feel free to treat these muffins as a blank canvas — swap in your favorite homemade or store-bought fruit jam for a personal touch.

What other jam flavors work well in this recipe besides blueberry?

Strawberry or raspberry jam would work well in these doughnut muffins. For a more tart option, a blackberry jam filling would also work.

Notes from the Food & Wine Test Kitchen

Sifting and folding in the dry ingredients is key to keeping these muffins tender. Sifting — passing the dry ingredients through a fine-mesh sieve to break up any clumps — not only improves texture but also evenly distributes and aerates the ingredients. Gently folding the dry mixture into the wet ingredients prevents overmixing, which can lead to a tougher, chewier doughnut muffin. 

Make ahead

Store cooled muffins in an airtight container at room temperature for up to two days.