Decadent Chocolate Spelt Muffins: A Healthier Indulgence

Craving a chocolatey treat without the guilt? These **Chocolate Spelt Muffins** are the answer! They’re rich, moist, and intensely chocolatey, yet made with wholesome spelt flour for a slightly nutty flavor and added nutritional benefits. This recipe strikes the perfect balance between indulgence and health, making it a great option for breakfast, snacks, or even a lighter dessert. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and yields consistently delicious results.

## Why Spelt Flour?

Spelt flour is an ancient grain that offers a delicious alternative to traditional all-purpose flour. Here’s why I love using it in these muffins:

* **Nutty Flavor:** Spelt has a subtle nutty and slightly sweet flavor that complements the chocolate beautifully, adding depth and complexity to the muffins.
* **Higher in Fiber:** Compared to all-purpose flour, spelt flour is significantly higher in fiber. This contributes to a more satisfying muffin that will keep you feeling fuller for longer.
* **Easier to Digest (for some):** Some people find spelt flour easier to digest than wheat flour. While it does contain gluten, the gluten structure in spelt is different and may be tolerated better by individuals with mild sensitivities.
* **Nutrient-Rich:** Spelt flour contains a good amount of iron, magnesium, zinc, and other essential nutrients.

Of course, if you prefer to use all-purpose flour, you can easily substitute it in this recipe. However, I highly recommend giving spelt a try!

## The Perfect Chocolate Spelt Muffin Recipe

This recipe uses a combination of cocoa powder and melted chocolate to achieve an intensely chocolatey flavor. The buttermilk helps to create a tender and moist crumb, while the spelt flour adds a subtle nutty undertone.

**Yields:** 12 muffins
**Prep time:** 15 minutes
**Cook time:** 20-25 minutes

### Ingredients:

* 1 ½ cups (180g) spelt flour
* ½ cup (50g) unsweetened cocoa powder
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ¼ teaspoon salt
* ¾ cup (150g) granulated sugar
* ½ cup (100g) packed light brown sugar
* ½ cup (120ml) vegetable oil (or melted coconut oil)
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk
* 4 ounces (115g) bittersweet chocolate, melted and slightly cooled
* Optional: Chocolate chips for topping

### Equipment

* 12-cup muffin tin
* Muffin liners (optional, but recommended)
* Two large mixing bowls
* Whisk
* Rubber spatula
* Measuring cups and spoons

### Instructions

1. **Preheat and Prepare:** Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease the tin well with cooking spray. Using muffin liners makes cleanup much easier.

2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the spelt flour, cocoa powder, baking soda, baking powder, and salt. Make sure to whisk thoroughly to ensure even distribution of the leavening agents and cocoa powder.

3. **Combine Wet Ingredients:** In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil (or melted coconut oil), egg, and vanilla extract until well combined. The mixture should be smooth and slightly thickened.

4. **Melt Chocolate:** Melt the bittersweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, as it can seize. Alternatively, you can melt the chocolate over a double boiler.

5. **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a rubber spatula) until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay at this point.

6. **Add Buttermilk and Melted Chocolate:** Gradually add the buttermilk to the batter, mixing on low speed (or by hand with a rubber spatula) until just combined. Then, gently fold in the melted chocolate until evenly distributed throughout the batter. The batter will be relatively thin.

7. **Fill Muffin Cups:** Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full. Filling them more can cause overflow and misshapen muffins.

8. **Add Toppings (Optional):** If desired, sprinkle chocolate chips over the tops of the muffins before baking. You can also add other toppings like chopped nuts or a sprinkle of coarse sugar.

9. **Bake:** Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs attached. Start checking for doneness around 20 minutes, as baking times can vary depending on your oven.

10. **Cool:** Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the tin.

## Tips for Perfect Chocolate Spelt Muffins

* **Don’t Overmix:** Overmixing the batter develops the gluten in the spelt flour, resulting in tough muffins. Mix until just combined, leaving a few streaks of flour if necessary.
* **Use Room Temperature Ingredients:** Room temperature ingredients combine more easily and create a more even batter. If your egg or buttermilk is cold, let them sit at room temperature for about 30 minutes before using.
* **Measure Flour Accurately:** Spoon the spelt flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in the recipe.
* **Use Good Quality Chocolate:** Using high-quality bittersweet chocolate will enhance the flavor of the muffins. I recommend using chocolate with at least 60% cocoa content.
* **Adjust Sweetness to Taste:** If you prefer a less sweet muffin, you can reduce the amount of sugar slightly. However, keep in mind that sugar also contributes to the moisture and texture of the muffins.
* **Add Coffee for Extra Richness:** For an even deeper chocolate flavor, you can add a tablespoon or two of brewed coffee to the batter along with the buttermilk.
* **Don’t Overbake:** Overbaked muffins will be dry and crumbly. Check for doneness frequently towards the end of the baking time.

## Variations and Adaptations

* **Double Chocolate:** Add ½ cup of chocolate chips to the batter for even more chocolatey goodness.
* **Nutty:** Add ½ cup of chopped walnuts, pecans, or almonds to the batter.
* **Espresso:** Add 1-2 teaspoons of instant espresso powder to the dry ingredients for a mocha flavor.
* **Orange Zest:** Add 1 tablespoon of orange zest to the wet ingredients for a bright and citrusy twist.
* **Gluten-Free:** While this recipe is specifically designed for spelt flour, you can experiment with gluten-free flour blends. However, you may need to adjust the liquid in the recipe to achieve the desired consistency.
* **Vegan:** Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use plant-based milk instead of buttermilk and ensure the chocolate is dairy-free. Use melted coconut oil instead of vegetable oil.
* **Mini Muffins:** Bake in mini muffin tins for approximately 12-15 minutes.

## Serving Suggestions

These Chocolate Spelt Muffins are delicious on their own, but here are a few serving suggestions to elevate your experience:

* **Warm with Butter:** Serve warm with a pat of butter for a simple and comforting treat.
* **With a Glass of Milk:** Pair with a cold glass of milk (dairy or non-dairy) for a classic combination.
* **With Coffee or Tea:** Enjoy with a cup of your favorite coffee or tea.
* **As a Dessert:** Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
* **In a Lunchbox:** These muffins are a great addition to a lunchbox as a healthy and satisfying snack.

## Storage Instructions

* **Room Temperature:** Store the muffins in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the muffins in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving.
* **Freezer:** Freeze the muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

## Nutritional Information (per muffin, approximate)

* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 5-7g
* Cholesterol: 20-30mg
* Sodium: 150-200mg
* Carbohydrates: 30-35g
* Fiber: 2-3g
* Sugar: 15-20g
* Protein: 3-4g

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Enjoy Your Healthier Chocolate Indulgence!

These Chocolate Spelt Muffins are a delightful way to enjoy a chocolatey treat without sacrificing your health goals. The combination of spelt flour, cocoa powder, and melted chocolate creates a truly irresistible muffin that you can feel good about eating. So, bake a batch today and enjoy the perfect balance of indulgence and nutrition!

## FAQ about Chocolate Spelt Muffins

**Can I use all-purpose flour instead of spelt flour?**
Yes, you can substitute all-purpose flour for spelt flour in this recipe. However, the muffins may have a slightly different texture and flavor.

**Can I use a different type of chocolate?**
Yes, you can use milk chocolate, semi-sweet chocolate, or even dark chocolate, depending on your preference. Just keep in mind that the sweetness of the muffin will be affected by the type of chocolate you choose.

**Can I make these muffins vegan?**
Yes, you can make these muffins vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), using plant-based milk instead of buttermilk, and ensuring the chocolate is dairy-free.

**Can I add nuts to these muffins?**
Yes, you can add ½ cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter.

**How do I prevent my muffins from sticking to the muffin tin?**
To prevent your muffins from sticking, use paper liners or grease the muffin tin well with cooking spray.

**How do I store these muffins?**
You can store the muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

**Why are my muffins dry?**
Dry muffins can be caused by overbaking, using too much flour, or not enough liquid. Make sure to measure the flour accurately, don’t overbake the muffins, and add more liquid if necessary.

**Why are my muffins flat?**
Flat muffins can be caused by using old baking powder or baking soda, overmixing the batter, or using too much liquid. Make sure your leavening agents are fresh, don’t overmix the batter, and reduce the amount of liquid if necessary.

**What can I substitute for buttermilk?**
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

**Can I make these muffins in a different size?**
Yes, you can make these muffins in mini muffin tins or as a loaf cake. Adjust the baking time accordingly.