Pastries: Chocolate Muffins

5 from 5 votes
Cook Time 10 minutes
Rest Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 172 kcal


  • 225 g Spelt flour type 630 or wholemeal spelt flour
  • 3 tsp Tartar baking powder
  • 35 g Raw cocoa powder
  • 1 pinch Salt
  • 1 tsp Cinnamon
  • 100 g Neutral baking oil or melted coconut oil
  • 80 g Maple syrup
  • 6 tbsp Milk
  • 2 Pc. Eggs
  • 70 g Chopped chocolate
  • For the cast:
  • 5 tbsp Milk
  • 60 g Chocolate


  • Mix all dry ingredients together. Add the liquid ingredients and use the food processor to make a smooth dough. Pour into prepared muffin molds and bake in a preheated oven at 180 degrees circulating air (or 200 degrees top / bottom heat) for about 18-20 minutes. After baking, let it cool down a bit and cover with a chocolate icing if you like. To do this, heat the milk with the chocolate until the chocolate has melted. Spread over the muffins and let dry.


  • The dough can also be baked in a small rectangular baking pan. The baking time is then around 20-22 minutes. With mini muffins (quantity is sufficient for approx. 24 pieces) the baking time is a maximum of 10 minutes. You get a slightly different consistency if you replace the eggs with flaxseed or chia seeds. To do this, let 1 tablespoon of crushed flax seeds or chia seeds soak with twice the amount of water for 10 minutes until the water is soaked up.


Serving: 100gCalories: 172kcalCarbohydrates: 27gProtein: 3.7gFat: 5.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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