Description
Delight in these moist and rich Double Chocolate Rye Muffins, combining the nutty flavor of rye flour with the classic indulgence of cocoa and chocolate chips. Perfectly balanced sweetness and texture make these muffins a great treat for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 cup rye flour
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together rye flour, all-purpose flour, cocoa powder, sugar, baking powder, and salt until well combined to create an even base for your batter.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract, stirring until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips, distributing them evenly through the batter for pockets of melty chocolate in each muffin.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use room temperature eggs and milk for better batter incorporation.
- Rye flour adds a distinctive flavor; if unavailable, whole wheat flour can be substituted but flavor will differ.
- Do not overmix the batter to avoid dense muffins.
- Chocolate chips can be replaced with chunks or nuts for variation.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
