Chocolate Spelt Muffins (with White Chocolate Chunks)

picture of chocolate muffins


These chocolate spelt muffins are rich, soft and peppered with white chocolate chunks. They are also super simple to make.

You can’t beat a good muffin. I am not going to lie, for the most part, you simply can’t beat a bakery house muffin. However, you can come pretty close when making them at home. 


picture of chocolate muffins


The trick for making me feel I am scoffing a bakery style cake is to make them a good size (even with a classic “muffin top” on occasion). A muffin so big that you can’t quite get your mouth around it. It doesn’t matter what flavour, but chocolate chip is one of my favourites. 

The quota of chocolate in these chocolate spelt muffins is inched up a notch by including white chocolate chunks. I’ve mentioned in previous recipes that chocolate chips are a little harder to come by in Sweden, so I just chop up regular bars of chocolate. You use whatever you find easiest.


picture of chocolate muffins


If you like white chocolate, check out my white chocolate cake with white chocolate frosting.


Chocolate Spelt Muffins (with White Chocolate Chunks)

Course Muffin
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 11 muffins


  • 115g butter (melted)
  • 170g sugar
  • 2 eggs
  • 3 tablespoons strong brewed coffee (cold)
  • 180g spelt flour
  • 35g cocoa powder
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 100ml Greek yoghurt
  • 150ml milk
  • 100g white chocolate


  • Melt the butter and set to one side. Pre-heat the oven to 175ºC and prepare a muffin tin by greasing or using muffin cases.
  • Add the butter, sugar, eggs and coffee to a large bowl and whisk until everything is combined. 
  • Mix the flour, cocoa, baking soda, baking powder and vanilla. Gradually add around a third of the dry ingredients to the wet and stir to combine. Mix the milk and Greek yoghurt together then add around a third to the other ingredients. Repeat until you have used all the ingredients. Finally, chop the white chocolate into chunks and stir in half.
  • Pour or spoon into the muffin cases and top with the remaining chocolate. Bake for 20-25 minutes (depending on the size of the muffins). They are ready when an inserted skewer comes out clean. Allow to cool for a while before eating warm.


You can make these muffins as large or small as you like. Mine were bakery size and I achieved 11 with the ingredients. Please note that baking time will vary depending on how big the muffins are.
  1. If you would prefer to use regular (plain) flour, use 200g.
  2. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
Chocolate Spelt Muffins (with White Chocolate Chunks)

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