Chocolate Spelt Muffins (with White Chocolate Chunks)

These easy to make chocolate spelt muffins will rival any fancy bakery house. Soft and moist, they are peppered with white chocolate chunks. The recipe can be adapted to use either spelt or regular flour.

Bakery style muffins

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 yourself.

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. 

White chocolate in muffins

The quota of chocolate in these chocolate spelt muffins has been taken 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. Of course, you could completely forget about white chocolate and use regular milk chocolate chips, too. 

Use all-purpose (plain) flour

The recipe can easily be adapted to use all-purpose (plain) flour if you don’t have any spelt flour. If you’ve never used spelt in baking yet, I highly recommend it. Goodness, I’ve created a whole blog talking about (and showing) everyone just how great it is. If you would like to try spelt, but you are not yet convinced, have a read of my spelt vs plain flour: which makes the best cupcake, and see if that might help you make up your mind!

More muffin recipes

If you have reached this far, you obviously love to stuff your face with muffins as much as I do. Here are some of my favourite simple muffin recipes:

• Cinnamon spelt muffins
• Vanilla muffins with dark chocolate
• Spelt doughnut muffins with raspberry jam
• Healthier wholemeal strawberry muffins
• Whole orange and raisin spelt muffins
• Brown sugar blueberry muffins
• Triple chocolate kladdkaka muffins

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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 tbs strong brewed coffee (cold)
• 1 tsp vanilla extract
• 180g (1½ cups) spelt flour (see note 2)
• 35g (⅓ cup) cocoa powder
• ¾ tsp baking soda
• 1 tsp 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

 

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 with imperial measurements.

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).