Epic Chocolate Raspberry Muffins

I've fallen in love with these dark chocolate raspberry muffins adapted from Bourke Street Bakery. They've become my go-to for lazy weekend mornings and fancy breakfast gatherings. There's something magical about combining hearty spelt flour with rich dark chocolate—it hits that sweet spot between nutritious and downright delicious.

I stumbled on this gem during a rough patch when I badly needed some kitchen therapy. There's something almost peaceful about mixing those plump icy raspberries and chunks of dark chocolate into the spelt mixture. The first batch made everyone in my house ask for seconds right away.

What You'll Need

• Wholemeal spelt flour: Adds earthy flavor and bonus nutrients to your muffins
• Plain flour: Creates that perfect bakery-style crumb we all want
• Rapadura sugar: Brings warm, molasses-like sweetness regular sugar can't touch
• Greek yoghurt: Makes everything moist while cutting through the sweetness
• Salted butter: Boosts every taste, particularly the chocolate notes
• Frozen raspberries: Hold up better than fresh ones during baking
• Dark chocolate: Go for 70% cocoa or higher for the most amazing flavor punch

Making Your Muffins

Get Everything Ready:

Heat your oven to exactly 190°C standard or 170°C fan. This temperature isn't just a suggestion—it's crucial for the right texture. Don't just grease your muffin tin; use paper liners since the gooey chocolate and juicy berries tend to stick.

Mix Dry Stuff:

Toss together the spelt flour, plain flour, baking powder and rapadura sugar with a light touch. You want everything mixed but not packed down, so your muffins stay fluffy. A whisk works great here—it mixes and adds air at the same time.

Deal With Wet Ingredients:

There's a trick here. First blend the yoghurt and water until smooth, then add your cooled melted butter and eggs. Doing it this way stops eggs from cooking in hot butter or butter from getting chunky in cold yoghurt. Just stir gently to combine.

Put It All Together:

When you mix wet and dry ingredients, grab a wooden spoon and use big scooping motions from the bottom up. Stop as soon as everything looks wet. Don't worry about lumps—they'll bake out fine, and overmixing makes tough muffins nobody wants.

Add The Good Stuff:

Now comes the fun part—adding raspberries and chocolate chunks. Be super gentle so they don't break up too much. Using frozen berries actually helps keep the chocolate bits from sinking while baking.

Bake Them Up:

Fill each muffin cup about two-thirds full so they rise properly without spilling over. Sprinkle raw sugar on top for an amazing crispy crust that makes each bite more interesting. Look for golden tops and check with a toothpick before pulling them out.

Pin it

Don't skimp on the dark chocolate—it's really the star of the show. I always buy the best quality I can find because it truly transforms the final result. One time I splurged on fancy single-origin chocolate from Madagascar, and my family hasn't stopped talking about that batch.

Why Spelt Works Wonders

Many folks haven't tried spelt flour yet, but it deserves some space in your kitchen. This old-world grain brings a lovely nutty taste that works beautifully with the chocolate and berries. It's naturally sweet too, so you can cut back on sugar if you want. From a health angle, spelt packs more protein and fiber than regular wheat flour, so these muffins keep you full longer. Can't find spelt? Whole wheat pastry flour works okay too, though they'll taste a bit different.

Keeping Them Fresh

These treats can be stored several ways depending on your plans. For eating within a day or two, just pop them in an airtight container on your counter. Need them to last longer? The fridge keeps them good for about five days, though they'll get a bit denser. My favorite method is freezing—wrap each one in wax paper, then tuck them into freezer bags with as much air squeezed out as possible. This stops ice crystals from forming and keeps that amazing texture intact. Thaw overnight in your fridge or use the defrost setting on your microwave when you want one right away.

Change With The Seasons

While frozen raspberries work great all year, you can switch things up based on what's in season. During summer, you can use fresh raspberries, but your batter might end up a bit wetter. In fall, try swapping half the berries for chopped pear for a fancy twist. Winter calls for dried cranberries—just soak them briefly in orange juice first. Spring is perfect for strawberries, but cut them into small pieces rather than using them whole. No matter what fruit you choose, keep the dark chocolate constant—it's what gives these muffins their rich backbone through every season.

Pin it

These muffins bring together good-for-you ingredients with totally crave-worthy flavors—making them perfect for practically any occasion.

Frequently Asked Questions

→ Can I replace spelt flour in this recipe?

Absolutely! Swap the wholemeal spelt flour for regular whole wheat flour using the same measurement. The muffins may taste slightly different, as spelt has that unique nutty, light flavor, but they'll still be fantastic.

→ What’s rapadura sugar, and are there other options?

Rapadura sugar is a minimally processed cane sugar with a molasses-like richness. Feel free to switch it out for coconut sugar or brown sugar, cup for cup. Don't have those? White sugar works too, though it has a milder taste.

→ Can fresh raspberries be used instead of frozen?

Sure thing, but they’re more delicate than frozen ones. Fresh raspberries can make the batter a bit pink and might not hold their shape as well. Be super gentle when folding them in!

→ How do I know when the muffins are baked enough?

They’re ready when the tops are golden, and a toothpick in the center comes out mostly clean—just a few crumbles, no wet batter. When you press the top lightly, it should bounce back.

→ What’s the best dark chocolate for these muffins?

Dark chocolate with 60-70% cocoa is your best bet—it’s rich without being too bitter. Chopped bars are awesome because they melt unevenly, but chips also work if that’s what you have!

→ Why shouldn’t I overmix the batter?

Overmixing gets gluten going, which makes muffins chewy and heavy. Stir just until things look combined, even if it’s a bit lumpy. That’s what keeps the texture soft and airy!