Description
Indulge in a delicious treat with these Double Chocolate Rye Muffins, combining rich chocolate flavor with the unique taste of rye flour.
Ingredients
Scale
- 1 cup rye flour
- 1 cup plain flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour milk
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tray with liners or a light coating of oil.
- In a sizable bowl, combine the rye flour, plain flour, cocoa powder, baking soda, baking powder, and sea salt, mixing them thoroughly.
- In a separate bowl, whisk the sugar and eggs until they become fluffy and pale.
- Stir in the sour milk, canola oil, and vanilla extract until everything is well blended.
- Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined.
- Carefully fold in the dark chocolate chunks.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
- For an added depth of flavor, consider swapping half of the dark chocolate chunks with milk chocolate.
- Mix in a tablespoon of instant coffee granules with the dry ingredients for a delightful mocha twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 22g
- Sodium: Not specified
- Fat: 8g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 22g
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified
Keywords: Double Chocolate Rye Muffins, Choco-Rye Delight Muffins