Spelt Muffins with Raisins

Spelt Muffin With Raisins made using light brown sugar and dark brown spelt flour.

Updated 2026 · Now with printable sheet

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Muffins are something I bash out quickly… rather like this blog post! The boys have both been poorly this week and the lack of time to myself is beginning to pall.

I actually made these three times in one month as things didn’t always go to plan.

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First time I had a brainstorm and only put the oven on way too low, they cooked eventually but refused to rise.

So I made them again that afternoon and burnt them.

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This is what happens when you try to do too much at once. I’ve decided to only work on one project in the kitchen at a time, although when you’re required to make three meals a day that don’t coincide with the baking blog, the windows to face baking, as well as the household chores, are narrow enough to induce multi-tasking in the best of people.

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I was using paper cases from Squires’ Kitchen that I received via their fabulous sugarcraft show.

I like using them because they’re a good size, they keep their shape and do not go greasy on baking. The only other muffin case I can say that about is Lakeland however the Lakeland muffin cases mostly come in plain white (although they do a rainbow selection sometimes which I grab!).

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Back to the mix…. what I liked about this batter was how the bicarb of soda seemed to fizz up more than usual. I don’t know if that was down to the combination of yogurt.

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So here we are – brown sugar raisin spelt muffins, third time lucky!

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The brown sugar gives them a deep golden colour.

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Print Recipe

Spelt Muffins With Raisins

Makes 10-12 depending how big you want them.

Equipment

• 12 hole muffin tin lined with paper cases

Ingredients

• 100 g white spelt flour
• 75 g brown spelt flour (brown by itself is a bit heavy so I mix the two)
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 100 g sultanas
• pinch salt
• 150 g soft light brown sugar
• 1 tbsp groundnut oil
• 1 egg large
• 140 ml yogurt I used a vanilla flavoured one but plain is fine

Instructions

• Preheat the oven to 200c / Gas 6.
• Mix the dry ingredients into a bowl; flours, cinnamon, baking powder, bicarbonate of soda and salt. Stir together.
• In a separate bowl mix the egg, yogurt and oil. Fold the two sets of ingredients together until almost combined then add the sultanas and fold in again until just combined.
• Spoon into paper cases, bake for around 15 minutes. Allow to cool slightly before transferring to wire rack to cool completely.

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