Lebkuchen muffins with spelt and apple

Lebkuchen muffins made with wholemeal spelt flour, ground hazelnuts, grated apple, yoghurt and gingerbread spice, sweetened with honey. Family-friendly desserts for Advent.

At a glance

• Serves 12
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 252 kcal per serving
• Protein: 6 g
• Fat: 13 g
• Carbs: 26 g

Ingredients

• 250g wholemeal spelt flour
• 100g ground hazelnuts
• 80g butter
• 2 eggs
• 120g honey
• 250g yoghurt
• 2 apples
• 2 tsp baking powder
• 1 tbsp cocoa powder
• 3 tsp gingerbread spice
• 1 pinch of salt

Method

You’ll need: oven · muffin tin · baking tray · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with 12 paper cases.
2. Mix the wholemeal spelt flour, ground hazelnuts, baking powder, cocoa, gingerbread spice and salt in a bowl.
3. Melt the butter and whisk it with the eggs, honey and yoghurt.
4. Coarsely grate the apples with the skin on. Stir the apples and egg mixture into the flour mixture until just combined.
5. Divide the batter between the cases and bake the muffins for 22 to 25 minutes, until a wooden skewer comes out clean.
6. Leave the muffins to cool in the tin for 10 minutes and serve them lukewarm or cold.

Good to know

These muffins taste like Lebkuchen but are as soft as a sponge cake. Grated apple keeps them moist for days. You mix the batter in one bowl, no mixer needed.

Swaps

Yoghurt → buttermilk. Hazelnuts → almonds. Honey → maple syrup. Apples → pears.

Cooking tips

Only stir the batter until no more flour is visible, otherwise the muffins turn tough. Fresh from the oven the paper sticks, but once cooled it peels off.

Storage

The muffins keep for 3 days in a tin, or 2 months in the freezer.

Allergens

Contains gluten (spelt), milk, egg and hazelnuts. Suitable for children and during pregnancy.

Frequently asked questions

Can you freeze Lebkuchen muffins?

The muffins keep for 3 days in a tin, or 2 months in the freezer.