Looking for a homemade muffin that feels like it came straight from your favorite café? These Dark Chocolate Raspberry Muffins combine wholesome spelt flour with juicy raspberries and rich chunks of dark chocolate to create a perfectly tender, flavorful, bakery-style treat. Moist, indulgent, and surprisingly easy, they’re a go-to for cozy breakfasts, weekend baking, or an elegant brunch centerpiece.
💖 Why You’ll Love These Muffins
- Bakery-style muffins made with everyday ingredients
- Ready in under 45 minutes from start to finish
- Tart raspberries + rich dark chocolate = incredible flavor balance
- Freezer-friendly for quick grab-and-go mornings
- More nutritious than most muffins thanks to spelt flour
🛒 Ingredients You’ll Need
Dry Ingredients:
- 150 g wholemeal spelt flour
- 200 g plain flour
- 2 tsp baking powder
- 200 g rapadura sugar (or brown/coconut sugar)
- Raw sugar (for topping)
- Icing sugar (for dusting)
Wet Ingredients:
- 100 g Greek yogurt
- 250 ml water
- 250 g salted butter, melted and cooled
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
Mix-Ins:
- 225 g frozen raspberries
- 200 g dark chocolate, chopped
👩🍳 How to Make Them
- Preheat the oven to 190°C conventional (170°C fan). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together spelt flour, plain flour, baking powder, and rapadura sugar.
- Combine wet ingredients: In another bowl, mix yogurt and water until smooth. Stir in melted butter, eggs, and vanilla until just combined.
- Bring it together: Add the wet mixture to the dry and fold gently with a wooden spoon. Do not overmix! A lumpy batter is ideal.
- Add chocolate & raspberries: Fold in the frozen raspberries and chopped dark chocolate gently.
- Fill & bake: Fill muffin cups 2/3 full, sprinkle tops with raw sugar, and bake for about 25 minutes or until golden with a clean skewer test.
- Cool & dust: Let cool before dusting with icing sugar. Enjoy fresh or store for later!
💡 Tips & Tricks
- Use frozen raspberries straight from the freezer to prevent excess moisture in the batter.
- Don’t overmix the batter—lumps are okay and help keep the muffins tender.
- Reserve a few chocolate pieces to place on top of each muffin for that bakery look.
- Let the melted butter cool before mixing to avoid scrambling the eggs.
📦 Storage Tips
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Store up to 5 days, but note the texture may firm up.
- Freezer: Wrap individually in wax or parchment paper, freeze for up to 1 month. Reheat briefly in the microwave for a fresh-baked feel.
🔄 Seasonal Variations
- Summer: Use fresh raspberries (but fold gently!)
- Autumn: Try half raspberries and half diced pear
- Winter: Swap in dried cranberries soaked in orange juice
- Spring: Add chopped strawberries (diced small)
Dark chocolate remains the heart of this recipe across all variations. Don’t skip it!
🧰 Tools You’ll Need
- Muffin tray (12-cup)
- Mixing bowls
- Wooden spoon
- Whisk
- Paper liners
🎉 Final Thoughts
These Dark Chocolate Raspberry Muffins hit that magical sweet spot between nourishing and indulgent. Whether you’re baking for your family, hosting a brunch, or simply treating yourself on a slow weekend morning, they deliver every time.
Moist, melty, chocolatey, and bursting with berries—this is one muffin recipe you’ll come back to again and again. 🍫🫐