Jelly Donut Muffins

In a large mixing bowl, whisk together the flour, sugar, nutmeg, baking powder, baking soda, and salt.

In a medium bowl, whisk together the melted butter, oil, eggs, sour cream, and vanilla.

Once smooth, whisk in the buttermilk.

Pour the wet ingredients into the bowl of dry ingredients and mix to combine.

Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour. This will fluff up the batter, helping produce really tall muffins.

Close to that hour mark, preheat the oven to 425F and butter the insides and top rims of a muffin pan to make 10 muffins.

Using a large scoop (I use an ice cream scoop), gently scoop out heaping portions of the batter and distribute between the 10 cavities. When scooping, be careful not to disrupt all the fluffy texture that we built up over the hour.

Once all 10 are filled to the brim, bake for 8 minutes. Then turn the oven temperature down to 350F and bake for another 6-8 minutes. (No need to wait for the temp to drop, just change the temperature to 350F and set the timer for 6-8 minutes).

Allow the muffins to cool in the pan for about 5 minutes, then very carefully release them from the pan and place onto a cooling rack.

Using a skewer or chopstick (or something of similar shape and size), poke a hole in the muffin top and gently wiggle and whirl the stick around to create a cavity on the inside of each muffin.

Once all the muffins are hollowed out, fill a bowl with 2 cups of powdered sugar. Then individually toss the warm muffins in the sugar, coating the entire outside.

Fit a piping bag with a narrow tip that’s wide enough to push the jam through. Fill the bag with the jam and inject each muffin. You can tell they’re filled when the jam starts to push itself out of the hole.

Once all the muffins are filled, split one open and enjoy! Just like a donut, they’re best served fresh.