Monday, 13 August 2012

Chocolate rye muffins

These chocolate muffins are delicious and tasty, and the best of all - There is a little touch of rye flour and rue flakes, that gives them a bit chunchy consistence and a nice flavor!

We use a lot of rye flour and spelt flour in Scandinavia. If you're interested in reading a bit more of the way we use them, here's a link to Chad Robertsons article Baker in the Rye in Foodarts (April 2012), where he describes his culinary excursion Scandinavia and Eastern-Europe.

I have done some changes to the original recipe, which can be found in Alt for Damerne-magazine (2 august 2012). I found the original muffins a bit heavy and dry, so I replaced a half of the rye flour mix with spelt flour, and added some sugar and margarine / butter ... with these changes the chocolate rye muffins turned out as luscious and tasty, with a touch of rye-taste!

Rye chocolate muffins are not too sweet, making them a perfect sidedish for a packed lunch or a picnic, or just a healthy semi-sweet bite to an afternoon tea or a  coffee break.

You will get about 15-18 muffins.

25 gr of yeast
½ liter of lukewarm water
200 gr  ryebread mix (consists of coarse- and fine rye flour & rye flakes)
200 gr of fine spelt flour
125 gr durum wheat flour 
150 g of dark chocolate
1 dl sugar
100 g butter or margarine

• Dissolve the yeast in lukewarm water.
• Stir sugar, rye flour blend, spelled flour and durum wheat in water. Stir well, I've used at mixer for a few minutes.
• Add the melted margarine / butter, mix well.
• Finally, add the chocolate pieces and mix them carefully into the dough.

The dough is thick, somewhat like a porridge in consistence.

  • Spoon the dought to a muffin mold.  
  • Let the muffins rise about 50 minutes, covered with a cloth.

  • Bake the rye chocolate muffins at 200 degrees for about 15 - 20 minutes. 
  • Let them cool down before serving them.
These chocolate rye muffins can be stored in an airtight container for a few days. You can also freeze them.

... I hope you enjoy baking and serving
these Chocolate rye muffins!


  1. Wow, these looks delicious. I usually bake with all-purpose flour. I would like to try some breads using different flour.

  2. Thank you Dawn!
    Rye flour gives a bit extra to the taste and consistence. I often use spelt, barley and oats when baking bread or rolls, together with all-purpose flour.

  3. Yum, thanks for linking this one in, too. Cheers


Thank you so much for taking time to leave a comment! I read and enjoy them all and I'll do my best to to hop on over to your blog for a visit.

Related Posts Plugin for WordPress, Blogger...