These muffins taste like jam doughnuts but bake in the oven in under half an hour. The spelt flour gives the crumb a slightly nutty flavour and a softer texture than plain wheat flour.
The trick is hiding a full teaspoon of strawberry jam inside each muffin before baking. It melts into a warm pocket that holds its shape as the muffin cools.
While still warm, you roll each muffin in melted butter and caster sugar. The coating sets into a thin, slightly crisp layer that mimics the sugared shell of a classic fried doughnut.
They work for weekend breakfasts, school bake sales, or afternoon snacks. You can have them on the table in 40 minutes from a single mixing bowl.
Why You’ll Love This Recipe
- One bowl, no mixer, no yeast needed
- Hidden jam centre stays soft after baking
- Spelt flour gives a lighter crumb than wheat
- Ready in 40 minutes including the sugar coating
Ingredient Notes
- White spelt flour: White spelt gives a lighter crumb than wholegrain spelt. You can swap in wholegrain spelt but the muffins will be denser and slightly more earthy.
- Strawberry jam: Use a thick-set jam so it stays in place during baking. Runny jam tends to sink or leak through the batter.
- Whole milk: Full-fat milk keeps the crumb moist. Oat milk works as a dairy-free swap and barely changes the texture.
- Unsalted butter (in batter): Melted butter blends easily into the batter and keeps the muffins moist. You can use a neutral oil such as sunflower oil in the same quantity.
- Unsalted butter (for coating): The warm butter coating is what makes the caster sugar stick. Use it straight from the pan while the muffins are still warm.
- Caster sugar (for coating): Caster sugar gives a fine, even crust. Granulated sugar also works but creates a slightly coarser texture on the outside.
- Baking powder: Check that your baking powder is fresh. Old baking powder gives a flat, dense muffin that doesn’t spring up properly.
Spelt Strawberry Jam Doughnut Muffins
Description
Spelt flour keeps these muffins tender without feeling heavy, and a spoonful of strawberry jam buried in the centre delivers that classic doughnut surprise. They come together in one bowl with no frying and no yeast.
Ingredients
Muffin batter
Sugar coating
Instructions
Prepare
- Heat the oven to 190 C / 375 F. Line a 12-hole muffin tin with paper cases.
- Spoon the strawberry jam into a small bowl and chill in the fridge while you prepare the batter.
Make the batter
- Whisk together the spelt flour, caster sugar, baking powder, and salt in a large mixing bowl until combined.
- In a separate bowl or jug, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir with a spatula until just combined. Stop as soon as no dry streaks remain. The batter will look slightly lumpy and that is correct.
Fill and bake
- Spoon one tablespoon of batter into each muffin case, enough to cover the base by about 1 cm.
- Place 1 level teaspoon of chilled strawberry jam into the centre of each case on top of the batter.
- Divide the remaining batter evenly over the jam, covering it completely. Cases should be about three-quarters full.
- Bake for 20 to 22 minutes until the tops are golden and spring back when lightly pressed. A toothpick inserted into the side of a muffin should come out clean.
Coat
- While the muffins bake, melt the coating butter in a small saucepan over low heat. Pour the caster sugar for coating into a shallow bowl.
- Remove the muffins from the oven and let them sit in the tin for 2 to 3 minutes until just cool enough to handle but still warm.
- Peel off the paper cases. Brush each muffin all over with melted butter, then roll in the caster sugar until evenly coated on all sides.
- Place the coated muffins on a wire rack and leave for 5 minutes until the sugar sets into a thin crust. Serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 52mg18%
- Sodium 95mg4%
- Potassium 85mg3%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 4g8%
- Vitamin A 280 IU
- Vitamin C 1 mg
- Calcium 55 mg
- Iron 1 mg
- Vitamin D 18 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.05 mg
- Folate 12 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 90 mg
- Magnesium 18 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill the jam portions for 30 minutes before baking to keep the filling centred.
- Do not overfill muffin cases - batter should reach three-quarters full maximum.
- Roll muffins in coating within 2 minutes of leaving the oven for best adhesion.
- Rest baked muffins on a wire rack, not in the tin, to prevent soggy bases.
- Check baking powder freshness before starting - test in hot water for bubbles.
