Chocolate Spelt Muffins With Berry Jam

Name: Chocolate Spelt Muffins With Berry Jam
Prep time: 5 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 1/2 cups spelt flour (225 grams); 1/3 cup cacao powder (35 grams); 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs at room temperature; 2/3 cup raw turbinado sugar (150 grams); 1/3 cup olive oil (79 ml ); 1/2 cup unsweetened berry jam (150 grams); 1 teaspoon vanilla bean paste; 1/2 cup unsweetened plant milk (120 ml); 2 ounces fresh berries (optional) (about 60 grams); 2 ounces chopped or shaved dark chocolate (about 55 grams)

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These Chocolate Spelt Muffins with Berry Jam are soft, moist, dairy-free, and full of rich chocolate flavor with a hint of berry sweetness. Made with organic spelt flour, olive oil, and simple pantry staples, they bake up tender with a slightly crisp top.

Chocolate berry jam muffins on a cooling rack.

This is the kind of simple recipe I love keeping on hand: easy to mix in a large mixing bowl, flexible enough for small swaps, and special enough to feel like more than an everyday muffin, similar to my pumpkin muffins.

The berry jam adds moisture and a subtle fruity depth, while the spelt flour brings a subtle nuttiness that makes homemade baked goods feel extra satisfying. If you’re craving something chocolatey, soft, and just a little different, these muffins are a simple and satisfying bake to try.

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Why You'll Love This Recipe
Ingredients & Notes
How To Make It
Top Tips
Variations & Substitutions
Storage
Recipe FAQs
More Chocolate-Flavored Baked Goods To Try Next
📖 Recipe

Why You'll Love This Recipe

Rich, Chocolatey + Fruity Twist: Dark chocolate and berry jam create a perfectly balanced, decadent chocolate muffin that’s not overly sweet.
Wholesome Ingredients: Organic spelt flour adds a subtle sweetness and a more satisfying texture than white flour.
Simple & Fuss-Free: This recipe comes together easily, with no complicated steps.
Perfect For Meal Prep: Store in an airtight container for 3–4 days for an easy grab-and-go healthy snack.
Easy to Customize: Add extra chocolate chips, swap berries, this recipe is flexible and forgiving.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

Ingredients to make chocolate berry jam muffins.

Organic Spelt Flour: Adds a lovely soft texture and a mildly sweet flavor similar to my Orange Loaf Cake.
Cacao Powder: Gives the muffins a rich, deep chocolate flavor.
Baking Powder & Baking Soda: Help the muffins rise and stay light.
Salt: Balances and enhances the chocolate flavor.
Eggs (Room Temperature): Help bind the batter and create structure.
Raw Turbinado Sugar: Adds a light caramel-like sweetness.
Olive Oil: Keeps the muffins moist and tender without butter or any dairy, similar to my Lemon Ginger Olive Oil Cookies With Blueberries.
Berry Jam: Adds moisture and a fruity depth of flavor.
Vanilla Bean Paste: Brings a warm, rich flavor.
Plant Milk: Keeps the batter smooth and dairy-free. Oat milk or any nut milk will do.
Fresh Berries: A nice addition for extra bursts of flavor.
Dark Chocolate: Use chopped chocolate or dark chocolate chips. Add extra on top for a more indulgent finish.

How To Make It

See the full recipe with measurements in the recipe card.

Step One (Picture 1 above) - Mix the Dry Ingredients: In a large mixing bowl, whisk together the spelt flour, cacao powder, baking powder, baking soda, and salt until well combined.

Step Two (Picture 2 above) - Combine the Wet Ingredients: In a separate bowl, lightly beat the eggs, then whisk in the sugar and olive oil. Stir in the berry jam, vanilla, and plant milk until smooth.

Step Three (Picture 3 above) - Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be thick but scoopable. Gently fold in the fresh berries and dark chocolate, saving a little to sprinkle on top if desired.

Step Four (Picture 4 above) - Fill and Bake: Divide the batter into the muffin cups, filling each about ¾ full. Top with the reserved berries and shaved dark chocolate. Bake for 30–35 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

Top Tips

Don’t Overmix the Batter: Mix just until the wet and dry ingredients are combined. Overmixing can lead to dense muffins instead of a soft, tender texture.
Use Room Temperature Ingredients: This helps everything blend more smoothly and evenly.
Let Them Cool Properly: Allow the muffins to rest in the pan for a few minutes before transferring to a wire rack to prevent them from breaking.
Fill Evenly for Consistent Baking: Use a scoop to divide the batter evenly so all muffins bake at the same rate.

Variations & Substitutions

Try Different Sweeteners: Substitute raw turbinado sugar with brown sugar or coconut sugar for a slightly different flavor, especially if you have leftovers from making my Rhubarb Cookie Bars.
Add More Chocolate: Stir in extra chocolate chips or try flavored dark chocolate for a different twist.
Use Cocoa Powder: If you don’t have cacao powder, cocoa powder works just as well.
Change the Jam: Use raspberry, strawberry, or blueberry jam depending on what you have on hand. You can even experiment with my Spiced Apricot Jam.
Adjust the Oil: Olive oil works beautifully, but you can also use another neutral oil if preferred.

Storage

Store the muffins in an airtight container at room temperature for up to 3–4 days.

A bite taken out of a chocolate berry muffin.

Recipe FAQs

What kind of jam works best to make these jam-filled spelt muffins?

Any berry jam works well, such as raspberry, strawberry, or blueberry. Choose unsweetened jam and one you enjoy for the best flavor. I love blueberry jam from St. Dalfour.