Wholemeal Spelt Savoury Muffins with Feta and Chives

Wholemeal spelt savoury muffins are a delicious and wholesome twist on your usual muffin, perfect for breakfast, lunch, or a satisfying snack. Packed with flavour from feta and fresh chives, these muffins combine the hearty texture of wholemeal spelt flour with a subtle tang that keeps every bite interesting. This recipe is simple, adaptable, and guaranteed to become a favourite in your kitchen.

If you are new to spelt flour, check out my post: The Beginner’s Guide to Spelt Flour.

Wholemeal spelt savoury muffins with feta and chives 

If you’re anything like me, you probably love a good muffin. Sometimes, though, the sweet ones just don’t cut it. Lately, I’ve been leaning more towards savoury bakes, and these wholemeal spelt savoury muffins with feta and chives have quickly become one of my favourites.

They’re surprisingly moist, full of flavour, and perfect for breakfast, lunchboxes, or a quick snack when you need something a bit more satisfying. The blend of white and wholemeal spelt flour adds a subtle, wholesome depth, while the feta gives a creamy, tangy bite that pairs beautifully with fresh chives. 

One of the best things about this recipe is how simple and approachable it is. No complicated ingredients or long prep times. The batter is a little sticky (as it should be for a soft, tender crumb), but as long as you don’t overmix, you’re guaranteed delicious muffins every time.

Are these wholemeal spelt savoury muffins healthy?

Wondering if these wholemeal spelt savoury muffins are a healthy choice? Generally, yes. Especially compared to typical white flour muffins or processed snacks.

Wholemeal spelt flour brings extra fibre, vitamins, and minerals, supporting digestion and keeping you feeling fuller for longer. The mix with white spelt flour balances nutrition and texture, keeping muffins satisfying but not overly dense.

The feta provides protein and calcium, while fresh chives add flavour without extra calories or salt. With just 50g (about ¼ cup) of butter spread over six large muffins, and no added sugar, these muffins are lower in fat and sugar than many savoury or sweet options.

Still, remember these muffins are a treat best enjoyed in moderation as part of a balanced diet. They’re perfect for a wholesome breakfast, snack, or light lunch that feels indulgent without the guilt.

How wholemeal spelt flour affects savoury muffins

Using wholemeal spelt flour gives these savoury muffins a hearty texture and subtle, wholesome flavour that white flour alone can’t provide. Because wholemeal spelt is less refined, it retains more fibre and nutrients, making the muffins feel more satisfying.

That said, muffins made with wholemeal spelt will always be slightly denser than those made with only white flour. This recipe combines wholemeal and white spelt flour to avoid some of the heaviness while maintaining a substantial, pleasant bite.

Wholemeal spelt also absorbs more liquid, so the batter feels thicker and stickier. Exactly what helps keep the muffins moist with a soft, tender crumb.

If you’re new to baking with wholemeal spelt, these muffins offer a delicious, rustic introduction that’s both filling and easy to enjoy.

Adapting the flour for these spelt muffins

This recipe is flexible when it comes to flour, with the wholemeal and white spelt blend balancing flavour and texture. But you can adjust depending on your preference or what you have available.

All wholemeal spelt: Expect denser, more robust muffins with a richer, nuttier taste due to the full grain content. Muffins may be less fluffy but more nutritious.

All white spelt: Lighter, softer muffins with a milder flavour and more delicate crumb. Less fibre but a more tender texture.

Other Flours:

• Whole wheat: Similar to wholemeal spelt but with stronger gluten; might make muffins chewier. Adjust liquid as needed.
• Rye: Adds earthiness but can be dense; best mixed with lighter flours.
• Gluten-Free blends: Use blends designed for baking. Texture and rise differ; a binder like xanthan gum may be necessary.

Tips:

Keep batter sticky but not too wet or dry. Expect some texture and rise differences. Adjust baking time if muffins brown too quickly or stay undercooked. Experiment to find your perfect flour mix.

Spelt muffin batter: Why full muffin pans are perfect

We all know the cardinal rule about not over-filling your sweet muffins, right? So, it’s no surprise that when I first made these and filled the muffin pan, I panicked. The pans looked so full, I thought the batter would overflow everywhere. But don’t worry. Because the batter is thick and firm, it won’t spill over.

The muffins rise gently with a lovely domed top, achieving that perfect bakery look without any mess. Thanks to wholemeal spelt flour, the rise is more subtle than with white flour alone, so filling the pans to the top is just right. You will end up with six large, generously sized muffins per batch.

Choosing the best pan for wholemeal savoury muffins

With just 50g (about ¼ cup) of butter total for six large muffins and no sugar, these muffins are prone to sticking, especially in paper cases.

For best results, use a good-quality non-stick muffin pan lightly greased with butter (or oil). This ensures the muffins release easily and keep their delicate edges intact. And if you’re unsure what to buy, Serious Eats have taken out the hard work, with a helpful guide on how (and what) to choose.

If you do prefer paper cases, brush them lightly with melted butter or oil to reduce sticking. However, baking directly in a greased pan gives these muffins a crisper base and nicer golden crust.

Customising your wholemeal spelt savoury muffins

This recipe is wonderfully adaptable, with many alternatives, such as:

• Cheese: Replace feta with goat cheese, ricotta salata, shredded cheddar, or grated parmesan for different creamy flavours.
• Herbs: Swap chives for fresh parsley, dill, or spring onions. Dried herbs work too, just use a bit less to avoid overpowering.
• Spices: Paprika adds subtle warmth. Try smoked paprika for more smokiness, cayenne for heat, cumin for earthiness, or black pepper for a gentler touch.

Feel free to experiment with bold flavours while keeping the batter balanced to maintain a moist, tender muffin.

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Wholemeal Spelt Savoury Muffins with Feta and Chives

Servings 6 muffins

Ingredients

• 55g (¼ cup) butter, melted (reserve about 5g for greasing the muffin pan)
• 125g (1 cup) white spelt flour (see note 1)
• 125g (1 cup) wholemeal spelt flour (see note 1)
• 1½ tsp baking powder
• ½ tsp baking soda (bicarbonate of soda)
• 1 tsp paprika
• 2 tbsp fresh chives (finely chopped)
• 55g (2 oz) feta cheese (crumbled)
• 185ml (¾ cup) milk (see note 2)
• 1 egg (medium)

Instructions

• Preheat your oven to 175°C (350°F).
• Melt the butter and use about 5g to generously grease your muffin pan.
• In a large bowl, combine the white spelt flour, wholemeal spelt flour, baking powder, baking soda, paprika, chives, and crumbled feta. Mix well.
• In a separate bowl, whisk together the egg, milk, and the remaining melted butter.
• Pour the wet ingredients into the dry ingredients and gently combine until just mixed. The batter will be thick and sticky—do not overmix.
• Divide the batter evenly between six muffin pan holes. It’s fine for the batter to come right up to the top.
• Bake for 20–22 minutes, or until the muffins are golden and a skewer inserted in the centre comes out clean.
• Allow to cool slightly before serving.

Notes

 

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 this recipe using imperial measurements.

 

1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified. Please read for more information.

2. For a slight tang and softer crumb, you can add ½ tsp lemon juice or vinegar to the milk and let it sit for 5 minutes before mixing it in. Alternatively, buttermilk works well too.