Raspberry Spelt Muffins

These raspberry spelt muffins have a tender, light crumb. You can swap out the raspberries and use blueberries, blackberries, strawberries or a mix instead.

I’ve been pretty much stuffing my face with berries ever since the beginning of the summer.

A pint or even a quart is no problem for me to polish off in a single sitting. Lately, I’ve been on a raspberry kick.

I can’t get enough of those sweet, tart berries with their tiny seeds.

Usually I don’t do anything special to them, but last weekend I baked raspberry spelt muffins.

There is a partial bag of spelt flour in my pantry, so whenever I have the opportunity to whittle it down,

I take it. This muffin recipe starts out by creaming the butter and sugar, just like a cupcake. The result is an extra light and tender crumb.

You don’t have to use raspberries.

Blueberries, blackberries, strawberries or even a mix would work well, too.

Raspberry Spelt Muffins

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 32-25 minutes
• Total Time: 22-25 minutes
• Yield: 12 muffins 1x

These raspberry spelt muffins have a tender, light crumb. You can swap out the raspberries and use blueberries, blackberries, strawberries or a mix instead.

Ingredients

• 1 cup all-purpose flour
• 1 cup spelt flour
• 1–1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup Greek yogurt
• 1–1/2 cups raspberries
• 1 teaspoon turbinado sugar
• 1 tablespoon old-fashioned oats

Instructions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, combine the all-purpose flour, spelt flour, baking powder, baking soda and salt.
3. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, 1 at a time, and then the vanilla extract and yogurt until fully combined.
4. Fold the dry ingredients into the wet ingredients followed by the raspberries. Divide the batter into the prepared muffin pan. Sprinkle the tops with turbinado sugar and oats. Bake for 22-25 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool the muffins for 5-10 minutes and then transfer to a wire rack to cool completely.

Notes

Adapted from Ripe by Nigel Slater