These Double Chocolate Rye Muffins are rich and decadent, but healthy enough to tuck into a lunch box or have for breakfast. Sweetened with honey and full of protein from Greek yogurt, this recipe is a keeper.
I absolutely love muffins.
I could go on and on.
Apparently my kids inherited this love, because this morning at 6am my 2 year old ran into our room, jumped on the bed and said at the top of her lungs…
“I’m hungry! Wanna make muffins!”
So… Muffin we made. And since these are one of our favorites, I decided to photograph them for the blog already.
Double Chocolate Rye Muffins
This recipe makes decadent and rich muffins full of chocolate chunks.
But it’s also a really healthy recipe:
- made with 100% whole grains
- sweetened with honey
- with protein from Greek yogurt
Some muffins I would never serve for breakfast (looking at you, sweet and cake-like Blueberry Muffins).
But these Chocolate Rye Muffins? Totally breakfast material that doesn’t feel like deprivation at all.
My best tips to make amazing muffins:
Make sure you’re not mixing hot melted butter with the eggs.
Because that will scramble them.
Let the melted butter cool for a few minutes, then mix it with the milk and yogurt first before whisking in the eggs.
Do not, I repeat, do not overmix the batter.
Especially in baked goods with 100% wholegrain flour, it’s detrimental to overmix the batter.
When combining the wet and dry ingredients, always use a spatula or wooden spoon (NEVER a whisk!) and stir no more than 10 times.
It’s fine if the batter is lumpy and looks weird. That’s what makes like and nicely risen muffins.
Fill the muffin cups right to the top.
This recipe really does make 12 muffins. You’ll want to fill the muffin cups to the top for those gorgeous, domed and big bakery-style muffins.
If you’re concerned about batter spilling into your oven, place the muffin pan on a lined baking sheet instead of an oven rack.
This recipe is really simple though if you follow these small tips.
In fact, it’s easy enough to make with a 2 and 4 year old at 6am without losing your mind. And that’s quite something 😉
Get the printable recipe here:
- 1 cup wholegrain rye flour
- 1 cup wholegrain spelt flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1/2 cup melted butter, slightly cooled
- 3/4 cup yogurt
- 1/2 cup buttermilk
- 1/2 cup honey
- 3 large eggs
- 1/2 cup chopped dark chocolate
- Prep: Preheat the oven to 400°F and line a 12 cup muffin pan with muffin liners.
- Make batter: Mix all dry ingredients in a large bowl. Set aside. Whisk together all wet ingredients in a large measuring jug until smooth, making sure to add the eggs last so they don't cook in the warm butter. Add wet to dry ingredients and stir with a spoon or spatula JUST until combined. Do NOT overmix! Fold in the chocolate with 2-3 stirs.
- Bake: Divide the batter between the prepared muffin cups (I like using a cookie scoop for mess-free working). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out mostly clean. Cool in the pan for 10 minutes, then remove to a cooling rack.
Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
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If You Care Unbleached Large Baking Cups, 60 ct, 6 pk
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