Dark Chocolate Raspberry Muffins (Print Version)
Bakery-style muffins combining wholesome spelt flour with chunks of dark chocolate and tart raspberries for a delightful breakfast treat.
# Ingredients:
→ Dry Ingredients
01 -
150 g wholemeal spelt flour
02 -
200 g plain flour
03 -
2 teaspoons baking powder
04 -
200 g rapadura sugar
05 -
Raw sugar for sprinkling
06 -
Icing sugar for dusting
→ Wet Ingredients
07 -
100 g Greek yoghurt
08 -
250 ml water
09 -
250 g salted butter, melted and cooled
10 -
2 eggs, lightly beaten
11 -
1 teaspoon vanilla extract
→ Mix-ins
12 -
225 g frozen raspberries
13 -
200 g dark chocolate, roughly chopped
# Instructions:
01 -
Pre-heat oven to 190°C (convection) or 170°C (fan-forced). Line a 12-hole muffin tray with baking paper cups.
02 -
Place spelt flour, plain flour, baking powder and rapadura sugar in a large mixing bowl. Toss to combine thoroughly.
03 -
In a smaller bowl, place yoghurt and water. Mix lightly using a fork until smooth. Add melted butter, beaten eggs, and vanilla extract. Stir once or twice to just combine without overmixing.
04 -
Pour the wet mixture over the dry mixture in the larger bowl. Using a wooden spoon, mix gently with a light hand until the batter is just combined.
05 -
Gently fold through the frozen raspberries and chopped dark chocolate until all the dry flour bits are wet and the batter is still lumpy.
06 -
Scoop batter into the muffin cups until each is two-thirds full. Sprinkle tops with raw sugar. Bake in the pre-heated oven for approximately 25 minutes until cooked through and golden on top.
07 -
Remove from the oven. Once cooled, dust with icing sugar. Enjoy warm or cool completely and store. Muffins will keep in the refrigerator for up to five days and in the freezer for up to a month.
# Notes:
01 -
For best results, avoid overmixing the batter as this will create dense, tough muffins.
02 -
For on-the-go breakfast, freeze cooled muffins in individual ziplock bags.