Spelt cherry chocolate breakfast muffins bake up soft, with juicy cherries and dark chocolate chunks folded through a wholegrain spelt crumb. The batter comes together in one bowl and bakes at 190C / 375F in about 20 minutes.
Spelt flour gives the crumb a nutty base and a tender bite, lighter than a muffin made with plain wheat flour. The texture stays soft, not gummy, and holds its shape once cooled.
Fresh or frozen cherries both work here, and the dark chocolate melts into soft pockets rather than a swirl. One thing to watch: overmixing the batter once the wet and dry ingredients meet will make the crumb tough, so fold just until the flour disappears.
You can mix the batter the night before and bake in the morning, or freeze the baked muffins for a busy week. The steps stay simple enough for a first-time baker.
Why You’ll Love This Recipe
- One-bowl batter mixes in under 15 minutes
- Wholegrain spelt gives a soft, nutty crumb
- Cherries and chocolate stay juicy after baking
- Freezes well for grab-and-go breakfasts
Ingredient Notes
- Spelt flour: Light or wholegrain spelt both work here. Wholegrain gives a denser, nuttier crumb, while light spelt bakes closer to a standard muffin.
- Fresh cherries: Pit and halve fresh sweet cherries, or use frozen ones straight from the freezer without thawing. Frozen cherries release more juice, so toss them in a spoonful of flour first.
- Dark chocolate: Chop a bar into chunks rather than using chips. Chunks melt into soft pockets and hold their shape better than store-bought chips.
- Plain yogurt: Adds moisture and a light tang. Sour cream works as a straight swap if that’s what you have.
- Neutral oil: Keeps the crumb soft the next day, unlike butter which firms up as it cools. Sunflower or light olive oil both work.
Soft Baked Spelt Cherry Chocolate Breakfast Muffins
Description
These spelt cherry chocolate breakfast muffins mix in one bowl and bake in about 20 minutes, with a soft, nutty crumb from wholegrain spelt flour.
Ingredients
Dry ingredients
Wet ingredients
Fruit and chocolate
Instructions
- Heat the oven to 190C / 375F and line a 12-cup muffin tin (7 cm cups) with paper liners.
- Whisk the spelt flour, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the eggs, brown sugar, oil, yogurt, milk, and vanilla until smooth and slightly foamy.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, stopping while a few streaks of flour remain. Overmixing here is the main way these muffins turn dense.
- Fold in the cherries and chopped chocolate, reserving a small handful of each for topping.
- Divide the batter evenly among the muffin cups using a scoop, filling each about three-quarters full.
- Press the reserved cherries and chocolate pieces into the tops of the muffins.
- Bake for 20 to 22 minutes, until the tops spring back when pressed and a toothpick comes out clean of batter.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 197kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 3g15%
- Cholesterol 33mg11%
- Sodium 160mg7%
- Potassium 165mg5%
- Total Carbohydrate 33g11%
- Dietary Fiber 3g12%
- Sugars 14g
- Protein 5g10%
- Vitamin A 60 IU
- Vitamin C 1 mg
- Calcium 56 mg
- Iron 1 mg
- Vitamin D 10 IU
- Vitamin E 0.3 mg
- Vitamin K 3 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.1 mg
- Folate 11 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 100 mg
- Magnesium 26 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Weigh the spelt flour for the most consistent crumb.
- Toss frozen cherries in flour before folding in to stop bleeding.
- Don't overmix once wet and dry ingredients combine.
- Fill cups three-quarters full only, batter rises fast.
- Cool muffins fully before freezing to avoid condensation.
