Allergy Friendly Jelly Doughnut Muffins
For quite a few years I was the department chair and taught a 900-hour Professional Baking and Pastry program at a New York State licensed culinary school here on Long Island. It was an amazing school that offered both Professional Cooking and Professional Baking and Pastry, and after 600 hours of in school instruction the students then completed a 300-hour externship before graduating. The program was broken into 4 blocks-Pastry Basics, Cakes, Breads and Advanced Techniques. Of all the classes I taught, one of the students’ favorite 2 days was quick breads and muffins and this recipe for Jelly Doughnut muffins was one that students went BONKERS over. Of course, I had to make them safe now!
Fun fact-the real name for a jelly doughnut is a Bismark. In the old school way, a Bismark is filled with jelly is using a special piping tube in a pastry bag. It has a long nozzle to push into the doughnut so the jelly won’t spill out. Years ago, I got my Bismark tube and other specific kitchen tools at a specialty store in New York City called JB Prince (take allllll my money!) but now you can find anything in 10 seconds on Amazon, including a Bismark tube! Now I know 99.9% of people don’t have one of these at home but that’s fine! I’ll put instructions on how to fill them in the recipe.
These are light and airy muffins (customizable to your safe needs of course) with a “buttery” cinnamon sugar top and filled with sweet/tart jelly. My favorite thing about this recipe is how well they freeze. I prepare batches of muffins, scones, cupcakes, cookies, etc. and freeze so I know there is always a treat at any time. I understand being a working parent and just simply not having enough time. A recipe like this allows you to put a dozen muffins in the freezer, pull one out the night before or pop in a lunchbox to be defrosted by snack time. My boys love these muffins so much and knowing in a few minutes safe snacks are at hand is great piece of mind. Your freezer is your best friend especially when baking for someone with food allergies.
Get the kiddos involved in making these muffins as they’re an easy starter recipe and hard to mess up. Casey always knows it’s his “job” to line the muffin pan with the paper liners and to scoop the batter into the tin. Give them a try! Enjoy, be well and remember…life is short so eat dessert first-safely! 💙👩🏻🍳
**As always, please check which brands are safe for your needs**
Ingredients and Substitutions
Flour – I use gluten free flour here but regular all-purpose is perfectly fine if you don’t need to avoid. I do recommend using a scale to measure because different blends are sensitive to weight. The proportion is 140 g. per 1 cup of flour. An overmeasurement on the flour will cause it to be gummy. If your gluten free flour blend does not contain xanthan gum, add ¼ tsp. per 1 c. of flour. The xanthan gum is necessary to give the muffin structure. I use King Arthur Measure for Measure gluten free flour blend.
Vegan butter and shortening – Again, this is a recipe where any of your safe substitutions will work, whether it’s vegan shortening (I like Spectrum), vegan butter or margarine, or real butter. I do not recommend using coconut oil or vegetable oil for this. You need a solid fat for the and the muffin base is a creamed fat cake method preparation. You’ll also need a small amount for dipping the muffin top and rolling in cinnamon sugar when they’re baked and if you tolerate baked milk but not stovetop, you’ll have to use vegan butter for the top.
Milk/Yogurt – Any safe milk or yogurt will work well here. I have used both Casey’s safe coconut milk and regular milk. For yogurt I use So Delicious unsweetened coconut yogurt, but whatever your safe brand is will be fine. The yogurt works for two reasons. First, it adds moisture, especially when the recipe is done egg free. Second, the acid helps react with the leavening and increases the rise on the muffin, making it taller and not dense if you are using the egg free version.
Egg – Egg substitute can work well in here because there is only one in the recipe and the muffin base is done by creaming the fat with the sugar. During the creaming method, little air pockets are formed inside the fat which helps the cake rise. I have used both egg and egg replacer. I like Ener-G brand, and I always like using a baking powder egg. To make a baking powder egg, mix together 2 Tbls. water, 2 tsp. baking powder and 1 tsp. oil. Don’t prepare until you are ready to use it.
Jelly for filling – Raspberry jelly is traditional for a jelly doughnut but go ahead and use any flavor you like! HOWEVER, you must use jelly. Jam or preserves can have large pieces of fruit which aren’t desirable for this recipe.
Allergy Friendly Jelly Doughnut Muffins
Author: Katie Martino Lopez
Prep Time: 15 minutes for batter, 5 for topping
Cook Time: about 25 minutes
Total Time: about 45 minutes
Yield: 12 muffins
- ¾ c. (6 oz.) sugar
- 2 oz. (1/4 c.) vegan shortening, safe or regular butter, room temperature
- ¾ c. (6 oz.) safe milk, room temperature
- 1 egg, room temperature (or: 1 Ener-G egg, 1 baking powder egg- 2 Tbls. water, 2 tsp. baking powder, 1 tsp. oil)
- 1 Tbls. yogurt, room temperature
- 1 tsp. vanilla
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 c. (10 oz. 280 g.) gluten free flour blend (with xanthan gum) or all-purpose flour
- ½ tsp. salt
- ½ c. raspberry or other jelly flavor of choice (NOT preserves or jam)
½ safe butter, melted and in a small deep bowl for dunking muffins tops
1/3 c. granulated sugar
2 tsp. cinnamon
Dash nutmeg (optional, but we like it-and nutmeg is NOT a tree nut!)
- Preheat oven to 350° and line a muffin pan with paper liners or grease and flour very well.
- Whisk dry ingredients together and set aside.
- Using a mixer, cream together sugar and fat until lighter in color. Do not overmix or the fat (especially butter) will soften too much. Scrape down the sides and bottom of the mixing bowl. You might have to add a drop of the milk to help the mixture come together to blend properly.
- Blend in egg or egg replacer, milk, yogurt and vanilla. Note: If using a baking powder egg, don’t make it until the last minute. Don’t panic if it looks watery and broken, almost like scrambled eggs-it is a lot of liquid for the small amount of fat to absorb and it won’t. It will come together when you add the flour mixture.
- Add dry ingredients and mix by hand until blended.
- Pan out batter to evenly between the muffin molds, about ¼ c. per muffin cup.
- Bake immediately for approximately 25 minutes, checking about 5 minutes before timer stops. A toothpick or paring knife will come out clean when done.
- When the muffins are done, cool the muffin pan on a wire rack before adding the topping. Flip the muffins up on their sides but still keep in the cup. This is important (ESPECIALLY if gluten free!) because the muffin’s structure will continue to set as it cools, and you don’t want them to fall apart when you do the topping and pulling them muffins up and keeping them on the rack ensures better air flow so the bottoms will not be soggy from condensation as it cools.
- To fill with jelly: Option 1: Using a small knife tip or skewer, make a hole diagonally into the center of the muffin from the side, right under the top. Rotate slightly to open up a hole. Place the jelly in a piping bag or a stiff zip top bag and pipe into the hole. DO NOT overfill or it will ooze out. Option 2: In a pastry bag, place a Bismark or small round piping tube. Fold collar of the bag over and fill with jelly. Make hole in the muffin as noted above and pipe into the hole. DO NOT overfill or it will ooze out.
- For the topping: When the muffins have cooled, melt the ½ c. safe butter and keep warm (not hot) in a small, deep bowl. Whisk the jelly in small bowl to break up any lump. Whisk together the cinnamon, sugar and optional nutmeg in a small, deep bowl and set aside. Hold one muffin upside down from the paper liner and dunk the muffin top to the edge of the liner in the melted safe butter. IMMEDIATELY roll the buttered muffin top in the cinnamon sugar mixture. Take out the butter lumps from the sugar as you go along. Continue to do the topping on the rest of the muffins.
- Store at room temperature in a very airtight container for up to 3 days, the sugar will begin to melt fairly quickly as it absorbs any moisture. Muffins will freeze well, individually wrapped for a month.
- As stated earlier, this recipe freezes wonderfully for at least a month. Cool completely and either wrap individually or place all in a freezer safe zip top or container.
- The cooling process is critical! It’s so important to let this cool completely when using gluten free flour. It is very delicate, and it needs the time to let the cake set and the crumbs firm up again. Flip the muffins on their side in the pan while cooling so condensation doesn’t build up.
- Although a pastry bag or piping tube is not necessary to get the jelly in the muffin, it does make things easier! They can both be bought very inexpensively on Amazon and are multipurpose!
As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…
Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.
And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!