Soft Baked Spelt Cherry Chocolate Breakfast Muffins

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

Close-up of hands folding fresh cherries and chopped dark chocolate into thick spelt muffin batter in a glass bowl

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.

Linen-covered breakfast table with a split spelt cherry chocolate muffin, a mug of coffee, and scattered cherries in soft light

Prep Time 15 mins

Cook Time 21 mins

Total Time 36 mins

Cooking Method: Oven

Cuisine: American

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 190 C

Servings: 12

Estimated Cost: 0.65

Calories: 197

Best Season: Summer

Dietary: Contains Dairy, Contains gluten, contains-eggs, Nut-free, Vegetarian

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

280 g spelt flour (wholegrain or light)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients

2 eggs (large; room temperature)
100 g light brown sugar
80 ml neutral oil (sunflower or light olive oil)
100 g plain yogurt
100 ml whole milk
1 tsp vanilla extract

Fruit and chocolate

200 g fresh cherries, pitted and halved (or frozen, unthawed)
100 g dark chocolate, chopped (70% cacao)

Instructions

1
Heat the oven to 190C / 375F and line a 12-cup muffin tin (7 cm cups) with paper liners.
2
Whisk the spelt flour, baking powder, baking soda, and salt together in a large bowl.
3
In a separate bowl, whisk the eggs, brown sugar, oil, yogurt, milk, and vanilla until smooth and slightly foamy.
4
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.
5
Fold in the cherries and chopped chocolate, reserving a small handful of each for topping.
6
Divide the batter evenly among the muffin cups using a scoop, filling each about three-quarters full.
7
Press the reserved cherries and chocolate pieces into the tops of the muffins.
8
Bake for 20 to 22 minutes, until the tops spring back when pressed and a toothpick comes out clean of batter.
9
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.

Keywords: spelt cherry chocolate muffins, spelt breakfast muffins, cherry chocolate muffins, spelt flour muffins

Equipment

12-cup muffin tin, 7 cm cups
mixing bowls
whisk
ice-cream scoop or 1/4 cup measure
wire cooling rack

Tips

Weigh the spelt flour instead of using cups for a more consistent crumb.
Toss frozen cherries in a spoonful of the dry flour mix before folding them in.
Fold wet and dry ingredients together only until the flour disappears, no more.
Fill muffin cups three-quarters full only, since the batter rises quickly in the oven.
Cool muffins fully on a rack before storing or freezing to stop condensation.

Variations

Swap cherries for raspberries or blueberries, keeping the same weight for the same batter texture.
Use white chocolate chunks instead of dark for a sweeter, milder muffin overall.
Fold in 50g chopped toasted almonds along with the cherries for extra crunch.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for 3 to 4 days. The oil in the batter keeps the crumb soft, so they won't dry out fast.

Freeze baked muffins in a single layer for up to 3 months. Thaw at room temperature for an hour, or warm a frozen muffin in a 160C / 320F oven for 8 to 10 minutes.

Serving Suggestions

Serve spelt cherry chocolate breakfast muffins warm from the oven, split in half with a little butter melting into the crumb.

They pair well with a milky coffee or black tea, and a side of plain yogurt turns them into a fuller breakfast.

For an afternoon snack, pack one with a piece of fruit for a lunchbox that stays interesting past Monday.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-cherry-chocolate-muffins/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!