Spelt Strawberry Jam Doughnut Muffins

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

Warm spelt muffin being rolled in caster sugar in a shallow bowl, butter coating visible on the surface

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.

Three spelt jam doughnut muffins on a white plate beside a mug of tea and a jar of strawberry jam

Prep Time 15 mins

Cook Time 22 mins

Rest Time 3 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: Dessert

Difficulty: Easy

Cooking Temp: 190 C

Servings: 12

Estimated Cost: 0.45

Calories: 228

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), No Yeast Required, Nut-free, Vegetarian

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

280 g white spelt flour
100 g caster sugar
2 tsp baking powder
0.25 tsp fine sea salt
200 ml whole milk
80 g unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
12 tsp (approx 120 g) thick-set strawberry jam (1 tsp per muffin)

Sugar coating

50 g unsalted butter, melted
80 g caster sugar

Instructions

Prepare

1
Heat the oven to 190 C / 375 F. Line a 12-hole muffin tin with paper cases.
2
Spoon the strawberry jam into a small bowl and chill in the fridge while you prepare the batter.

Make the batter

3
Whisk together the spelt flour, caster sugar, baking powder, and salt in a large mixing bowl until combined.
4
In a separate bowl or jug, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
5
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

6
Spoon one tablespoon of batter into each muffin case, enough to cover the base by about 1 cm.
7
Place 1 level teaspoon of chilled strawberry jam into the centre of each case on top of the batter.
8
Divide the remaining batter evenly over the jam, covering it completely. Cases should be about three-quarters full.
9
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

10
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.
11
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.
12
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.
13
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.

Keywords: spelt strawberry jam doughnut muffins, baked jam doughnut muffins, spelt muffin recipe, jam filled muffins, sugar coated muffins, easy spelt baking

Equipment

12-hole standard muffin tin
12 paper muffin cases
large mixing bowl
wire cooling rack
small saucepan
tablespoon or piping bag for jam

Tips

Fill each muffin case only halfway before adding jam, then cover completely with batter so the jam stays sealed inside.
Chill the jam in the fridge for 30 minutes before baking so it holds its position rather than spreading through the batter.
Do not overmix the batter once the flour goes in - stir just until no dry streaks remain, or the muffins turn tough.
Roll muffins in butter and sugar while still warm from the oven so the coating bonds to the surface as it cools.
Use a toothpick to check doneness in the edge of the muffin, not the centre, to avoid hitting the jam pocket.

Variations

Swap strawberry jam for raspberry jam and add 1 tsp vanilla extract to the batter for a sharper fruit flavour.
Use wholegrain spelt flour and reduce milk by 2 tbsp for a denser, more nutty muffin with higher fibre.
Replace the caster sugar coating with a mix of icing sugar and ground cinnamon for a churro-style finish.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. The sugar coating softens slightly by day two but the texture stays good.

For longer storage, freeze the muffins before adding the butter and sugar coating. Wrap individually in cling film and freeze for up to 2 months. Thaw at room temperature for 1 hour, then warm briefly in a 160 C / 320 F oven for 5 minutes and coat while warm.

Avoid refrigerating these muffins. The cold dries out spelt bakes faster than wheat-based ones.

Serving Suggestions

Serve warm, about 10 minutes out of the oven, when the jam centre is still soft and the sugar crust is at its crispest. A small pot of extra strawberry jam on the side gives people the option to add more.

They pair well with a cup of strong black tea or a flat white. The sugar coating is sweet enough that they don't need any additional spread or cream.

For a bake sale or kids' gathering, stack them in a paper-lined tin and dust with a little extra caster sugar just before serving to refresh the coating.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-strawberry-jam-doughnut-muffins/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!