Spelt Doughnut Muffins with Raspberry Jam
These soft spelt doughnut muffins, with a jam centre, will have you thinking you are biting into your favourite fried doughnut.
I’m in the Amazon Associates program, and some of the links in this post are affiliate links, which means I may earn a small commission if you click and buy. Please read my disclosure and privacy policy for more information.
_____________
I love muffins and I love doughnuts, so what could be better than spelt doughnut muffins? Not a lot, really.
These are so simple to make and are based on a recipe from King Arthur Flour. Of course the regular flour was swapped out for spelt, I halved the original recipe and made six large muffins, and filled the spelt doughnut muffins with dollops of raspberry jam.
Although I used store-bought jam for these muffins, I often make my own filling. One of favourites homemade jams is my healthier maple syrup and chia seed mixed berry jam.
Spelt flour in muffins
As I often say, spelt flour in cakes behaves in a way very similar to all-purpose regular flour (plain flour). These muffins are no exception. Using spelt flour requires nothing more than a straight swop. That’s why my cake recipes are so adaptable. Use spelt, or don’t.
Of course spelt flour is a grain and not gluten free, so is not suitable for people with gluten intolerance issues or more seriously, someone with celiac disease. But if you are looking for something a little gentler on your stomach (especially if you are prone to “gluten belly”), then spelt is an awesome substitute. Try it and see how it goes.
Although this is a super simple recipe to recreate, check out my video (below) to see how it’s done.
Spelt Doughnut Muffins with Raspberry Jam
Ingredients
Muffins:
- 30g (2 tbs) butter (room temperature)
- 2 tbs vegetable oil
- 50g (¼ cup) white sugar
- 35g (2 tbsp + 2 tsp) brown sugar
- 1 egg (medium)
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 150g (1¼ cups) spelt (see note 1)
- 125ml (½ cup) milk
Filling/Cinnamon Coating:
- 6 teaspoons raspberry jam
- 20g (1 tbsp + 1 tsp) butter melted
- 30g (2 tbsp + 1 tsp) brown sugar
- ½ teaspoon cinnamon
Instructions
- Pre-heat the oven to 200°C (400℉), and grease a six-hole muffin tray (or line with cases).
- Beat butter, sugars and oil together, then beat in the egg and vanilla.
- Add the baking powder, baking soda, nutmeg and cinnamon and stir until just combined.
- Stir in half of the flour, then half of the milk. Repeat with the remaining flour and milk.
- Fill the muffin cases (or muffin tin holes) half way up with batter.
- Dollop one teaspoon of jam on top of each.
- Cover the jam with the remaining batter.
- Bake in the lower part of the oven for around 17 minutes. They are ready when an inserted skewer comes out (almost) clean.
- Allow the muffins to cool for around ten minutes (or until you can handle them).
- Melt the butter and brush over the still warm muffins.
- Mix the cinnamon and sugar and dip the muffins in. Roll them about a bit until there is an even coverage. Enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).