Chocolate Spelt Muffins (with White Chocolate Chunks)
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.
- 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.
- You can use spelt or regular flour for this recipe (just use the same amount).
