Spelt Chocolate Chip Muffins
This sprouted spelt chocolate chip muffins recipe is outstanding. The muffins are delicious, lower in carbs and have a lower glycemic index than regular flour muffins.
These muffins are so delicious. I love the flavor and how chock-full of chocolate chips they are. They are definitely not like the muffins you buy at a doughnut shop or supermarket.
I have a tendency to use this sprouted spelt flour over regular whole grain or all purpose white flour. Partly because spelt flour is low glycemic, easier to digest, higher in protein and fiber and frankly, in my opinion, healthier.
It bakes like all purpose flour but tastes more substantial and doesn’t feel as heavy on the stomach as whole wheat flour.
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Helpful tips
- If you don’t have spelt flour, a good substitute is all purpose, white flour.
- I usually use brown sugar but I only had really dark sugar so I used cane sugar. Use whichever sugar you prefer.
- I don’t like to sift my dry ingredients together unless I really have to. Instead, I use a pastry blender to break up any chunks and to mix them together.
- You don’t have to use two different kinds of chocolate chips, but I love combining big 60% cocoa Ghirardelli chips and chocolate chunks.
- Be careful not to over mix the batter. I mix just until almost combined before I fold in the chocolate chips.
How to make spelt chocolate chip muffins
Pre-step
Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with baking cups and get a mixing bowl, pastry blender and rubber spatula.
Step one
Gather the dry ingredients – flour, sugar, baking soda and salt. (A)
Step two
Add the flour, sugar, salt and baking soda in the mixing bowl and use the pastry blender to mix the ingredients together.
Step three
Gather the wet ingredients – sour cream, milk, an egg and olive oil. (C)
Step four
Add the wet ingredients in with the dry ingredients. (D)
Use a rubber spatula to mix the ingredients until almost combined. You don’t want to over mix.
Step five
Gather the chocolate chips. I love to use Ghirardelli 60% cocoa chocolate chips and bittersweet chocolate chunks.
Step six
Add to the muffin batter and fold in the chocolate chips.
Step seven
Take a large tablespoon and spoon the batter into as many baking cups as you like. I rarely make 12 muffins out of a batch, but these muffins spread.
I place a few chocolate chips on each muffin because in my opinion, you can never have enough.
😉
Step eight
Bake for 20 minutes.
Let the muffins cool in the pan for at least 5 minutes before taking them out to cool on a wire rack.
I love arranging them on plates.
It’s an obsession especially when there are chocolate chips in the muffins.
Time to plate a muffin.
And take a bite.
I hope you enjoyed this spelt chocolate chip muffins recipe!
Other delicious muffin recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Sprouted Spelt Chocolate Chip Muffins
Ingredients
- 2 cups spelt flour (sprouted – or all purpose white)
- 1 cup cane sugar (or brown sugar – not packed)
- 1 teaspoon baking soda
- .50 teaspoon salt
- 1 egg
- .50 cup milk
- .50 cup Greek yogurt (plain)
- .50 cup olive oil
- 1 cup chocolate chips (I use both large chocolate chips and chocolate chunks)
Instructions
- Preheat oven 400 degrees Fahrenheit
- In a large mixing bowl, add the spelt flour, brown sugar, salt and baking soda. Mix ingredients with a dough cutter
- Add the egg, milk, yogurt and olive oil. Mix with rubber spatula until just combined.
- Add chocolate chips and fold in with a spatula. Be careful not to overmix
- Line muffin pan with parchment paper cups
- Spoon the dough into the cups. I fill the cups to the top
- Place muffin pan into the oven and bake for 20 minutes until the tester comes out clean
- Let muffins cool in pan for 5 minutes before removing them and placing them on a wire rack
- Either eat one right away for the chocolate gooeyness or eat one later
- Smile
- Enjoy
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- If you don’t have spelt flour, a good substitute is all purpose, white flour.
- I usually use brown sugar but I only had really dark sugar so I used cane sugar. Use whichever sugar you prefer.
- I don’t like to sift my dry ingredients together unless I really have to. Instead, I use a pastry blender to break up any chunks and to mix them together.
- You don’t have to use two different kinds of chocolate chips, but I love combining big 60% cocoa Ghirardelli chips and chocolate chunks.
- Be careful not to over mix the batter. I mix just until almost combined before I fold in the chocolate chips.
Nutrition
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Something about spelt makes me happy. I love the flavor and it tastes lighter than regular wheat flour.
I’m so happy that you like them Chris! Because I make them a lot. 😉
What a wonderful way to begin the day with these yummy muffins!
Thanks so much Gail and I couldn’t agree more. Thanks for letting me know.
I love cooking with other healthier flours, and this recipe is a winner! Even the kids love these muffins which is a win for me!
Yay! I’m happy to hear that Jenn! I’m glad you liked them.
I actually have all the ingredients including spelt flour. Giving these a try so my hubby can have a sweet treat tonight.
Yay. I hope he enjoys them, Jere!
A hit with the adults and kids alike! I have been using an all-purpose spelt flour as I didn’t have any sprouted. It’s worked just fine. I also added a bit of vanilla to the recipe. I think it adds just a little more decadence to the flavour. Thanks for posting, Elaine!
Thanks Eddie. I’m so glad you liked it. And I love to hear other peoples variations to recipes! 🙂
I just love that you put yogurt in it! My kids and I love chocolate chip. I think I am going to double the batch!
Woohoo! Hubby is always asking me for these muffins. I love putting yogurt in baked goods! Thanks Rika.
I have everything I need for this dish, can’t wait to make it this weekend!
Thanks Shadi! I hope you enjoy it.
Delicious! I used butter, added vanilla, and mine took 25 minutes to bake.
Yay, great additions. Thanks for letting me know what you thought as I appreciate it.
What am I doing wrong that these yummy muffins are perfectly moist the first day but dry out in subsequent days?
How are you storing them? I put them in a cake server. But I’ve also stored them in the fridge in an airtight container. I haven’t encountered dryness. Let me know, Meni and I’ll troubleshoot with you.
What can I use instead of a pastry blender? Thanks!
I sometimes use a whisk to make sure the dry ingredients are all mixed together. Thanks for the question, Lina!