Spelt & Cranberry Breakfast Muffins
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Spelt & Cranberry Breakfast Muffins
Description
Warm, hearty, and naturally sweet — perfect for cold winter mornings.
Ingredients
Scale
Ingredients (Makes 12 muffins):
- 1 ¾ cups spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ½ cup brown sugar or coconut sugar
- 2 large eggs
- ⅓ cup melted coconut oil or butter
- ¾ cup plain yogurt or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh or dried cranberries
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Whisk dry ingredients: In a large bowl, combine spelt flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil (or butter), yogurt (or buttermilk), and vanilla until smooth.
- Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined — don’t overmix.
- Fold in cranberries and nuts, if using.
- Scoop batter evenly into muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes before serving warm.
Notes
Optional Add-Ons:
- Sprinkle tops with turbinado sugar for a sweet crunch.
- Add orange zest for a bright winter flavor.
- Serve with a drizzle of local honey or almond butter.