chocolate chunk raspberry spelt muffins
Prep time
Cook time
Total time
Serves: 12
  • ¾ c. whole spelt flour
  • ½ c. all purpose flour
  • ¼ c. good quality cocoa powder, unsweetened*
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of fine grain sea salt
  • 2 eggs
  • ⅓ c. vegetable or coconut oil
  • ⅔ c. sugar (I use rapadura)
  • ¾ c. warm brewed coffee
  • 1 tsp. vanilla extract
  • 2 oz. dark chocolate, chopped
  • 36 raspberries, frozen
  • 2 oz. dark chocolate, chopped
*Ghirardelli unsweetened cocoa powder (not Dutch process)
  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 ⅔'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.
Recipe by The Clever Carrot at