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These spelt chocolate raspberry muffins I grabbed from Bourke Street Bakery have turned into my go-to for lazy weekend mornings and fancy breakfasts. I love how the hearty spelt flour works with rich dark chocolate - it's that perfect middle ground between healthy and treat-yourself goodness.
I stumbled on this gem during a really tough week when I needed some kitchen therapy. There's something almost calming about mixing those plump icy raspberries and chocolate chunks into the spelt mixture - and wow, these muffins quickly became a household hit.
Ingredients
- Wholemeal spelt flour: Adds a lovely earthy flavor and packs more good stuff than regular flour
- Plain flour: Gives these muffins that perfect bakery-style feel
- Rapadura sugar: Brings warm, toasty notes you just can't get from white sugar
- Greek yoghurt: Makes everything moist and adds a nice tang against the sweet bits
- Salted butter: Makes every flavor pop, especially the chocolate
- Frozen raspberries: Actually work better than fresh ones and don't fall apart while baking
- Dark chocolate: Go for 70% cocoa or higher for the best taste contrast
Making These Muffins
- Get Your Stuff Ready:
- Heat your oven to exactly 190°C regular or 170°C fan. Getting the temperature right helps them rise properly. Use paper cups in your muffin tin since the sticky berries and melty chocolate tend to make a mess.
- Mix Your Dry Stuff:
- Toss together the spelt flour, plain flour, baking powder and rapadura sugar with a light touch. Don't pack down the flour - you want to keep everything fluffy. I like using a whisk here to get some air in there.
- Sort Out The Wet Stuff:
- The order matters here. First, stir the yoghurt and water until smooth, then add your cooled melted butter and eggs. Doing it this way stops eggs from cooking in hot butter or butter going lumpy in cold yoghurt. Just mix lightly.
- Make Your Batter:
- When you put wet and dry together, grab a wooden spoon and use big scooping motions from bottom to top. Stop as soon as everything's wet. Don't worry about lumps - they'll bake out fine, and too much mixing makes tough muffins.
- Add The Good Stuff:
- Gently fold in your raspberries and chocolate chunks. Try not to break them up - you want those yummy pockets in your finished muffins. The frozen berries actually help keep the chocolate from sinking to the bottom.
- Bake Them Up:
- Fill each cup about two-thirds full so they can rise without spilling over. That raw sugar on top makes an amazing crunchy crust that's totally different from the soft inside. Look for golden tops and use a toothpick test before pulling them out.
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The dark chocolate really makes these special. It's worth spending a bit more on good quality chocolate - it changes everything. Once I made a batch with fancy Madagascar single-origin chocolate and my family still won't stop talking about them.
Why Spelt Flour Works So Well
If you haven't tried spelt flour yet, you're missing out. This old-school grain has this awesome nutty taste that goes perfectly with chocolate and raspberries. It's naturally a bit sweet, so you can actually cut back on sugar if you want. Nutrition-wise, spelt's got more protein and fiber than regular flour, so these muffins fill you up better. Can't find spelt? Whole wheat pastry flour works okay too, but it won't taste quite the same.
Keeping Them Fresh
These muffins can be stored in so many ways. Keep them in a sealed container on your counter for a couple days if they'll be eaten quickly. Pop them in the fridge and they'll stay good for about five days, though they get a bit denser. My favorite way? Freeze them! Wrap each one in wax paper first, then stick them in freezer bags with all the air squeezed out. This stops ice crystals from forming and keeps that nice contrast between soft muffin and chocolate chunks. Let them thaw in the fridge overnight or zap them in the microwave when you need a quick treat.
Switching Things Up By Season
Frozen raspberries work great all year, but you can switch things up based on what's in season. During summer, fresh raspberries work too, but they'll make your batter a bit wetter. In fall, try swapping half the raspberries for chopped pears for a fancy twist. Winter? Grab some dried cranberries, soak them in orange juice first, then toss them in. Spring calls for strawberries, but chop them up instead of using them whole. The dark chocolate stays the same through all the seasons, giving that rich depth no matter what fruit you pick.
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These muffins bring together good-for-you ingredients with totally indulgent flavors to make something worth sitting down and enjoying anytime.
Frequently Asked Questions
- → Can I swap spelt flour for something else?
Yes! You can use regular whole wheat flour instead of spelt. The flavor will shift slightly because spelt has a lighter, nuttier taste, but they'll still be tasty.
- → What is rapadura sugar, and can I use something else?
Rapadura sugar is an unprocessed cane sugar with a molasses-like flavor. You can swap it for coconut sugar or brown sugar in equal amounts. White sugar works too but slightly changes the flavor.
- → Are fresh raspberries okay to use?
Fresh raspberries are fine, but they do break down more when stirred into the batter. Frozen ones hold their shape better, making tasty flavor pockets. Be gentle if using fresh ones to avoid overly squashing them.
- → How do I know when the muffins are ready?
They're done baking when the tops are golden and a toothpick poked in the center comes out mostly clean, with only a crumb or two. If the batter looks shiny or wet, they need more time. Gently press the tops—they should spring back.
- → What's the best type of dark chocolate for this?
Chocolate with 60-70% cocoa works great, giving richness without overpowering sweetness. Chips work fine, but chopping up a bar gives fun texture with varied chocolate bits.
- → Why does overmixing ruin the muffins?
If you overmix, the gluten in the flour gets overworked, turning the muffins dense and chewy. Mix gently and stop as soon as the dry bits disappear—it’s okay if there are lumps!