chocolate rye muffins

Take a moment and read the ingredients. Really read them. You’ll notice that butter and sugar, the cornerstones of any great muffin, are noticeably missing. Notice that eggs can be replaced with chia seeds. Notice that you can probably get away with using a ripe banana to stand in for 1/3 of the 2/3 cup of maple syrup to deliver sweetness and consistency.

And you’re probably thinking (such as I thought) that this will be a mess of a muffin. A muffin massacre.

Believe me when I say that I’m often skeptical about vegan baking. Part of it has to do with education (and my lack of it, admittedly), and the other has to do with texture. I’ve tried the GOOP cakes and desserts, which were lacking and often gritty, and I always find myself comparing more virtuous muffins to the standard. To beaten butter and sugar — my crystalline fantasties. However, after baking these muffins knowing that they would likely be inferior, I tell you this:

As Biggie once sagely rhymed, I WAS DEAD WRONG. Holy Christ on a kitty, I was wrong. These muffins are spectacular. Not only were they light and moist (I know, I know), but they were intensely flavorful. I wasn’t ready for full-on dark chocolate, so there was a bit of sweetness, but more so, a sweetness that didn’t mask a symphony of ingredients. I’m starting to realize that we tend to add TOO MUCH SUGAR to baked goods instead of relying on flavors to stand on their own.

I invite you to journey out of your comfort zone and bake these yum muffins.

INGREDIENTS: Recipe courtesy of Green Kitchen Stories. Snaps to my friend Courtney for sending me the link to these marvelous muffins!
1 scant cup / 240 ml / 150 g whole grain rye flour {I used dark rye flour}
1 cup / 240 ml / 125 g fine spelt flour
6 tbsp cacao powder {I used cocoa powder, as I don’t tend to have cacao on hand}
2 tsp baking powder
1 tsp baking soda
1 tsp coarse sea salt
3 eggs*
1 cup /240 ml full-fat coconut milk
2/3 cup / 160 ml maple syrup
2/3 cup / 160 ml cold-pressed olive oil
100 g 75% dark chocolate (of your choice), coarsely chopped {I used semi-sweet chips, instead}

*I came up short one egg, so for the third egg, in a small bowl, I mixed 1 tbsp of chia seeds with 3 tbsp of warm water. I let it rest for ten minutes, stirring intermittently, and that’s how I got my third egg.

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners. Sift together all dry ingredients in a large mixing bowl, save half of the sea salt for topping. In a stand mixer fitted with the paddle attachment, add the eggs (I added my two eggs + chia seed mixture) and beat for about a minute. Then add coconut milk, maple syrup and olive oil, mixing all on medium/low. Reduce the speed to low. Add the dry mixture to the wet mixture. Chop the chocolate and add half of it to the batter. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins and top with the rest of the chocolate. Bake for about 18 minutes. Sprinkle with sea salt and serve. Best enjoyed still warm from the oven.


4 thoughts on “chocolate rye muffins

  1. Good things happen in threes. After reading your post about baking with rye, I also bookmarked that rye muffin recipe and am planning to make some to take to work. We have a bag of pluots so I was thinking of subbing those for the extra chocolate on top.


  2. I’ve tried my hands at began baking, mostly to make a shift to healthier lifestyle and to have my cake and eat it too, but so far I’ve only met with disappointment and heartbreak. I couldn’t bribe people enough to eat my cake. Having thrown my hands in the air, your post gives me hope.
    Thanks 🙂


    1. Devz – That’s so great to hear, thank you! When I started baking I was a disaster. It took me years, time and patience — not to mention reading the recipes helped 😉 — to feel really comfortable in the kitchen. I started with easier recipes: cookies, loaves and muffins, and then graduated to the tougher stuff. If you end up making these, let me know how you score!
      Cheers, Felicia


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