Chocolate Spelt Muffins (with White Chocolate Chunks)

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. 

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.

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

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Chocolate Spelt Muffins (with White Chocolate Chunks)

Course Muffin

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 11 muffins

Ingredients

• 115g (½ cup) butter (melted)
• 170g (¾ cups) sugar
• 2 eggs
• 3 tablespoons strong brewed coffee (cold)
• 1 teaspoon vanilla extract
• 180g (1½ cups) spelt flour (see note 2)
• 35g (⅓ cup) cocoa powder
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• 100ml (⅜ cup) Greek yoghurt
• 150ml (⅔ cup) milk
• 100g (3½ oz) white chocolate

Instructions

• Melt the butter and set to one side.
• Pre-heat the oven to 175ºC / 350℉ and prepare a muffin tin by greasing or using muffin cases (see note 1)
• Add the butter, sugar, eggs, coffee and vanilla extract to a large bowl and whisk until everything is combined (you can use a stand mixer).
• In a separate bowl, mix the flour, cocoa, baking soda, and baking powder together.
• In a third bowl, mix the milk and Greek yoghurt together.
• Gradually add around a third of the dry ingredients to the butter mixture, stir until just combined, and then a third of the Greek yoghurt mixture, again stirring to combine.
• 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 sprinkle over 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.

Notes

 

1. 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.
2. You can use spelt or regular flour for this recipe (just use the same amount).

 

DISCLAIMER:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.