Get ready to transform your breakfast or snack time with these irresistible Chocolate Chunk Raspberry Spelt Muffins that are about to become your new obsession! Imagine biting into a tender, slightly nutty spelt muffin studded with bursts of juicy raspberries and rich chocolate chunks - a combination so divine it'll make your taste buds dance with joy. These aren't just ordinary muffins; they're a gourmet experience that bridges health-conscious baking with pure indulgence.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups spelt flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh raspberries
- 1/2 cup chocolate chunks
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the spelt flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk the milk, vegetable oil, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold using a spatula, mixing just until the batter is combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the fresh raspberries and chocolate chunks, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a few extra chocolate chunks or raspberries on top of each muffin for visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Be extremely gentle when folding in raspberries to prevent them from breaking and turning the batter pink.
- Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins.
- For extra moisture, you can substitute some vegetable oil with Greek yogurt.
- If using frozen raspberries, do not thaw them first to prevent color bleeding.
- For a more intense chocolate flavor, use high-quality dark chocolate chunks.
- Check muffins a few minutes early - oven temperatures can vary slightly.
- Let muffins cool completely before storing to prevent condensation and sogginess.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 25mg
