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

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Whisk dry ingredients: In a large bowl, combine spelt flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
  3. Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil (or butter), yogurt (or buttermilk), and vanilla until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined — don’t overmix.
  5. Fold in cranberries and nuts, if using.
  6. Scoop batter evenly into muffin cups, filling about ¾ full.
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.