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chocolate chunk raspberry spelt muffins | The Clever Carrot

chocolate chunk raspberry spelt muffins

  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12

Ingredients

Dry

  • 3/4 c. whole spelt flour
  • 1/2 c. all purpose flour
  • 1/4 c. good quality cocoa powder, unsweetened*
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of fine grain sea salt

Wet

  • 2 eggs
  • 1/3 c. vegetable or coconut oil
  • 2/3 c. sugar (I use rapadura)
  • 3/4 c. warm brewed coffee
  • 1 tsp. vanilla extract

Filling

  • 2 oz. dark chocolate, chopped

Garnish

  • 36 raspberries, frozen
  • 2 oz. dark chocolate, chopped

*Ghirardelli unsweetened cocoa powder (not Dutch process)


Instructions

  1. Preheat your oven to 375 F. Line a muffin tin with 12 paper cases.
  2. In a large bowl, sift the dry ingredients together.
  3. In another bowl, whisk the wet ingredients until well blended.
  4. Combine the dry and wet ingredients; do not over mix.
  5. Fold in the dark chocolate, making sure to reserve the rest for garnish.
  6. Pour the batter into the the prepared muffin tin about 2/3’s full.
  7. Garnish with frozen raspberries (about 3 per muffin) and the remaining chopped chocolate by gently tucking everything into the batter.
  8. Bake for about 20-25 minutes. They are ready when a toothpick comes out clean when inserted.
  9. Remove the muffins and let them sit in the pan for about 5 minutes.
  10. Transfer to a wire rack to cool.