Maple Rye Muffins Recipe

Ingredients

• 1 1/4 cups rye flour
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup buttermilk
• 2 large eggs
• 1 cup pure maple syrup (preferably Grade A Dark Color)
• 3 tablespoons turbinado sugar, for topping

Prep the Oven and Combine Dry Ingredients

Preheat your oven to 375F. Line a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk together the rye flour, all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon. Whisking ensures the leaveners are evenly distributed, which helps the muffins rise properly.

Mix the Wet Ingredients

In a separate medium bowl or large measuring cup, whisk together the buttermilk and the eggs. Slowly drizzle in the melted and slightly cooled butter while whisking continuously. Finally, whisk in the maple syrup. It is important that the butter isn’t hot, or it can curdle the buttermilk or scramble the eggs.

Gently Fold the Batter

Pour the wet ingredients all at once over the dry ingredients. Using a rubber spatula, fold the batter together until it is just barely combined. A few lumps and streaks of flour are perfectly fine. Overmixing will develop gluten and result in tough, dense, rubbery muffins.

Fill and Top the Muffins

Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full.

Sprinkle the tops of the batter generously with the turbinado sugar. This is what creates that signature crunchy top.

Bake and Cool

Bake for ~18-22 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean or with a few moist crumbs attached. The tops should be domed and golden brown.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool further. They are best eaten warm, but will keep in an airtight container for a few days.

Maple Rye Muffins

The rye flour in these muffins gives them a complex, nutty flavor that you won't find in a standard all-purpose flour muffin. The key to their tender, moist crumb is a gentle hand; the moment you stop seeing streaks of dry flour, you must stop mixing. A generous sprinkle of turbinado sugar on top before baking is not optional; it creates the crunchy, bakery-style crown.

Prep Time15 minutes mins

Active Time18 minutes mins

Cooling Time15 minutes mins

Total Time48 minutes mins

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Ingredients

• 1 1/4 cups rye flour
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup 1 stick unsalted butter, melted and slightly cooled
• 1 cup buttermilk
• 2 large eggs
• 1 cup pure maple syrup preferably Grade A Dark Color
• 3 tablespoons turbinado sugar for topping

Instructions

• Preheat the oven to 375F and line a standard 12-cup muffin tin with the paper liners.
• In a large bowl, whisk together the rye flour, all-purpose flour, baking soda, baking powder, the kosher salt, and the ground cinnamon.
• In a medium bowl, whisk together the buttermilk and the eggs.
• Slowly drizzle in the melted butter while whisking continuously, then whisk in the maple syrup.
• Pour the wet ingredients over the dry ingredients and fold with a rubber spatula just until barely combined, leaving a few lumps.
• Divide the batter evenly among the prepared muffin cups.
• Sprinkle the tops with the turbinado sugar.
• Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown.
• Let the muffins cool in the tin for 5 minutes.
• Transfer to a wire rack to cool completely.

Notes

The muffins are best eaten warm but will keep in an airtight container for a few days.