Strawberry Jelly Doughnut Muffins
Makes 12
Ingredients
- 1 cup granulated sugar, divided
- ½ cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 6 tablespoons canola oil
- 3 teaspoons vanilla extract
- 1½ cups unbleached all-purpose flour
- 6 tablespoons unbleached cake flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ teaspoons ground cinnamon, divided
- ¾ cup whole milk, room temperature
- 1 cup strawberry preserves, room temperature
Instructions
- Preheat oven to 400°. Spray a 12-cup muffin pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup granulated sugar, brown sugar, and eggs at medium speed until lightened in color and well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add melted butter, oil, and vanilla; beat at medium speed until well combined, 1 to 2 minutes.
- In a small bowl, whisk together flours, baking powder, salt, and ½ teaspoon cinnamon. With mixer on medium-low speed, add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, beating just until smooth and combined after each addition, stopping to scrape sides of bowl.
- Evenly divide batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 14 to 16 minutes. Let cool in pan for 5 minutes.
- In a shallow bowl, combine remaining ½ cup granulated sugar and remaining 1 teaspoon cinnamon. While muffins are still warm, roll each in sugar mixture until well coated. Transfer to a wire rack and let cool completely.
- Using a small knife, make a hole in the side of each cooled muffin and hollow out the inside using a thin wooden spoon handle.
- Spoon strawberry preserves into a piping bag; cut a ¼-inch tip off and pipe preserves evenly into each muffin cavity.
