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.
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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).
