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.
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.