Spelt Doughnut Muffins with Raspberry Jam

overhead picture of four muffins on a tray


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.


a picture of four muffins on a cake stand


This time I used a lovely organic raspberry jam, but more often than not make my own jam filling. One of favourites is a healthier maple syrup and chia seed mixed berry jam

As I bang on about frequently, switching regular flour for spelt makes no difference in cakes. They are not denser at all. Sometimes you need a little more liquid (or, what I usually do, is reduce the amount of normal flour in recipe by around 10g).


a close up of a doughnut muffin with a bite taken out and raspberry jam showing in the middle


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!


Spelt Doughnut Muffins with Raspberry Jam

Course Muffin
Prep Time 15 minutes
Cook Time 17 minutes
Servings 6 muffins



  • 30g butter (room temperature)
  • 2 tablespoons vegetable oil
  • 50g white sugar
  • 35g brown sugar
  • 1 egg
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ½ teasp cinnamon
  • 1 teaspoon vanilla extract
  • 150g spelt (see notes)
  • 125ml milk


  • 6 teaspoons raspberry jam
  • 20g butter melted
  • 30g brown sugar
  • ½ teaspoon cinnamon


  • Pre-heat the oven to 200°C and grease a six-hole muffin tray (or line with cases).
  • Beat butter, sugars and oil together. Beat in the egg. Then add the baking powder, baking soda, vanilla, nutmeg and cinnamon and stir until just combined.
  • Stir in half of the flour, then half of the milk. Repeat. I used my KitchenAid on the lowest setting just until everything came together.
  • Fill the muffin cases (or tin) half way up with batter. Dollop one teaspoon of jam on top. Cover with remaining batter. Bake for around 17 minutes.
  • Allow the muffins to cool a little. Then, melt the butter and brush over the still warm muffins. Mix the cinnamon and sugar and dip the muffins in and roll them about a bit until there is an even coverage. Enjoy!


  • The majority of my readers are based in Europe, so I use metric measurements in my recipes. I believe that weighing ingredients proves to be the most reliable.
  • You can use plain (all purpose flour) if you prefer. Just use 10g more (so 160g and not the 150g mentioned).

Spelt Doughnut Muffins with Raspberry JamSpelt Doughnut Muffins with Raspberry Jam

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