Moist Chocolate Muffins
These muffins came from a lot of testing. Not for flavour alone, but for texture; how to get a crumb that stays soft, holds together, and doesn’t dry out by the next day, whilst also being incredibly nourishing.
Spelt has a gentler gluten structure than modern wheat, which is what gives these a softer crumb, but it also carries more inherent nutrition when used whole; B vitamins, magnesium, and a slower release of carbohydrates that supports steadier blood glucose. The cacao brings more than depth of flavour; it’s rich in polyphenols and minerals like magnesium.
Coffee is a small addition, but it changes the entire profile. It doesn’t overpower the final result; it amplifies the cacao and brings out a deeper chocolate flavour. If you don’t have it, hot water or a mild brewed herbal tea will work, but the complexity won’t be quite the same.
Extra virgin olive oil provides a stable fat that keeps the crumb soft even once cooled, while also contributing polyphenols that are often lost in refined oils. Greek yoghurt brings acidity, which reacts with the baking soda for lift, but also adds protein and supports the overall digestibility of the crumb.
This is a simple recipe, but it’s been worked enough to make it reliable; soft, cohesive, and still holding its moisture the next day. This recipe will make 1 standard cake or 12 muffins.
Ingredients
250g spelt flour
60g cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
200g coconut sugar (or rapadura / brown sugar if preferred)
2 pasture raised eggs
120ml extra virgin olive oil
180g organic Greek yoghurt
1 teaspoon vanilla extract
240ml fresh coffee
Method
Preheat your oven to 180°C and line a muffin tray.
In a large bowl, whisk together the spelt flour, cacao, baking powder, baking soda and salt.
In a separate bowl, combine the coconut sugar, eggs, olive oil, yoghurt and vanilla. Whisk until smooth and cohesive; you’re looking for the sugar to be well dissolved and the mixture slightly thickened.
Pour the wet ingredients into the dry. Gently fold until just combined; don’t overmix here, spelt will tighten quickly and you’ll lose that soft crumb.
Add the warm coffee last, folding it through carefully until the batter loosens and becomes smooth. It will be a softer batter than a typical muffin mix.
Spoon into your lined tray, filling each about three-quarters full.
Bake for 18–22 minutes, or until the tops are set and a skewer comes out with a few moist crumbs attached. Avoid overbaking; this is what keeps them tender the next day.
Allow to cool in the tray for 5–10 minutes before transferring to a rack.
Enjoy!
