Rye Muffins

January 7th, 2012 by Erin Gennow
Rye Muffin with Butter

Rye Muffin with Butter

Rye Muffins

Adapted from a Bob’s Red Mill recipe

In this recipe I used graham flour in place of whole wheat flour.  I could definitely taste the rye, but it also had a hint of graham flavor, as well.  These muffins do crumble a bit, but the brown sugar helps keep them moist and fluffy, even with all the whole grains in this muffin.

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 12 muffins


1 cup graham flour (or whole wheat flour)

1 cup dark rye flour

¼ cup dark brown sugar

1 teaspoon fine sea salt

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons caraway seeds

1 cup milk

1 large egg, beaten

½ cup vegetable oil

Oil or butter for greasing the muffin tin


12 cup muffin tin


Large mixing bowl

Medium mixing bowl


Preheat the oven to 400 degrees Fahrenheit.

Grease the muffin cups with butter.

In a large mixing bowl add 1 cup dark rye flour, 1 cup graham flour (or whole wheat flour), ¼ cup dark brown sugar, 1 teaspoon fine sea salt, 1 teaspoon baking powder, ½ teaspoon baking soda, and 2 teaspoons caraway seeds.  Whisk to combine.

In a medium mixing bowl add 1 cup milk, 1 large beaten egg, and ½ cup vegetable oil.  Whisk vigorously to combine.

Add the wet ingredients to the dry ingredients and stir with a spoon just until combined.

Spoon the muffin batter into the greased muffin pan.  Bake in a 400 degree Fahrenheit oven for about 15 minutes.


Rye Muffins

Rye Muffins

A year ago on The Daily Morsel


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