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Spelt Doughnut Muffins with Raspberry Jam

Prep Time15 minutes
Cook Time17 minutes
Course: Muffin
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).