Spelt Doughnut Muffins
These soft spelt doughnut muffins, with a jam centre, will have you thinking you’re biting into your favourite fried doughnut—but without the frying. The spelt flour gives them a wonderfully fluffy texture, while the cinnamon and nutmeg add that classic doughnut flavour.
Filled with jam of your choice: raspberry, strawberry, or even lemon curd, each bite is a sweet surprise. Plus, these muffins are versatile and easy to adapt, whether you’re looking for a dairy-free option or simply love the unique taste of spelt. Perfect for any occasion, these muffins are as delightful as they are simple to make.
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| Spelt doughnut muffins: The perfect fusion |
| What kind of jam works best? |
| Spelt flour in muffins |
| Can I make these muffins dairy-free? |
| Final thoughts |
| More spelt flour muffin recipes |
Spelt doughnut muffins: The perfect fusion
I’ve always had a soft spot for both muffins and doughnuts, and each has its own special charm. Muffins are wonderfully soft and comforting, while doughnuts offer that sweet, indulgent coating we can’t resist. So what could be better than combining the two? Nothing, that’s what. Spelt doughnut muffins include the best parts of both treats, making for a perfect breakfast or snack.
Based on the recipe from King Arthur Flour, these doughnut muffins are gloriously soft, are covered in cinnamon sugar, and feature a delightful surprise in the centre: a dollop of raspberry jam. It adds a lovely burst of sweetness and tang. The jam makes each muffin feel a little bit like a jam doughnut (or, as my American friends would say, jelly donut), but without the deep frying. It’s that combination of textures, soft and fluffy on the outside, gooey and sweet on the inside, that makes these muffins so irresistible.
What kind of jam works best?
Raspberry is my go-to because it cuts through the sweetness and gives you that classic doughnut flavour. But honestly, you can use whatever you like.
Strawberry, blueberry, apricot, or even a spoonful of lemon curd if you’re feeling fancy. They’ll all work beautifully. Just make sure the jam isn’t too runny, or it might leak out during baking. If you’ve got a homemade jam that’s a bit thicker, that tends to stay put a little better. Although I used store-bought jam for these muffins, I often make my own, and my chia seed mixed berry jam would be perfect for this recipe. It’s naturally sweetened, thickens quickly, and adds a lovely burst of flavour without being overly sugary.
Spelt flour in muffins
If you’ve baked with spelt before, you’ll know just how wonderfully versatile it is. And if you haven’t, these muffins are a great place to start.
Spelt flour behaves very similarly to all-purpose (plain) flour in cakes and muffins, so there’s no need for complicated substitutions or adjustments. It’s simply a straight swap. These cakes are exactly what I expected: soft, fluffy, and delicious. If you’re curious (or even a little doubtful) about my claim that spelt flour can be swapped in so easily, you might find my post, spelt vs. plain flour: which makes the best cupcake? a useful read.
There are countless reasons why I’m a huge advocate for spelt flour. It’s not a trendy ingredient; it’s a staple in my life that I can’t praise enough. I sometimes worry that my blog might be a bit niche, but spelt flour shouldn’t be tucked away in a corner; it should be celebrated. With every recipe, I try to show just how great it is.
Spelt is a type of wheat, so it does contain gluten. This means it’s not suitable for anyone with coeliac disease or serious gluten intolerance. But if you find regular flour a bit heavy, or if you’ve ever experienced bloating or discomfort after eating wheat-based products, spelt might be worth a try. Many people find it easier to digest, thanks to its simpler gluten structure and the fact that it’s often less processed.
Of course, everyone’s palate is different, so what works for me might not work for you, but I always encourage people to experiment and see how their bodies respond. Spelt has been a game-changer for me in baking, and these muffins are the perfect example of how easy it can be to make the switch.
Can I make these muffins dairy-free?
Yes, absolutely! You can easily swap the butter for a dairy-free alternative, like a vegan block butter or even coconut oil. Then, just use your favourite plant-based milk, such as oat, almond, soy, or whatever you’ve got in the fridge.
If you’re looking for alternative recipes that are naturally dairy-free, you might be interested to know that many traditional Swedish cake recipes don’t include fat at all. These cakes, often referred to as “tårtbotten” (sponge cakes), typically focus on the natural sweetness of the ingredients, with no butter or oil involved. You might be surprised at how delicious they can be without any fat: it’s certainly a discovery I made myself. My delicious cream cardamom cake and fun glazed doughnut cake are made without butter or oil. They do contain milk, but that can easily be substituted for your preferred plant-based alternative.
I’ve tried these muffins with oat milk before, and they turned out beautifully soft and just as delicious. So if you’re avoiding dairy, you absolutely won’t miss out on the tasty goodness of these muffins. Just keep in mind that different plant milks can slightly alter the flavour, but it won’t be in a bad way.
I always aim to be inclusive with my recipes, and I love how adaptable these muffins are. Whether you’re choosing spelt flour or going dairy-free, it’s all about making things work for you and your needs. That’s the beauty of these bakes: they can be tailored to fit different dietary preferences without sacrificing flavour or texture.
Final thoughts
Whether you enjoy these warm from the oven, when the jam is still just a little gooey, or save them for the next day with a cup of tea, these spelt doughnut muffins hold up beautifully. They’re soft and tender, with just the right hint of spice, and that jammy centre never fails to deliver a little moment of joy. There’s something undeniably nostalgic about the flavour. It’s like a comforting throwback to bakery doughnuts, only homemade and much easier to whip up.
This recipe is super simple to recreate at home, but if you’d like a visual walkthrough, check out the video I’ve shared below. Sometimes it’s just nice to see things in action, especially when it comes to jam-filling and cinnamon-coating.
I’ll be adding more simple recipe videos to my YouTube over the summer, so feel free to subscribe if you’d like to follow along and see what’s coming next.
Let me know if you give these a try. I’d love to hear if you used a homemade jam, went classic with raspberry, or experimented with something unexpected. Either way, I hope these bring a little extra joy to your day.
Classic blueberry spelt muffins
Triple chocolate kladdkaka muffins
Chocolate muffins with white chocolate chunks
Vanilla muffins with dark chocolate
Spelt Doughnut Muffins with Raspberry Jam
Ingredients
Muffins:
- 30g (2 tbs) butter (room temperature)
- 2 tbsp 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 tsp raspberry jam
- 20g (1 tbsp + 1 tsp) butter (melted)
- 30g (2 tbsp + 1 tsp) brown sugar
- ½ tsp 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
