Raisin Rye Muffins
Start your morning on a hearty and wholesome note with these irresistible Raisin Rye Muffins! Brimming with the earthy richness of rye flour, the warm spice of cinnamon and nutmeg, and the natural sweetness of plump raisins, these muffins offer a delightful twist on traditional baked goods. A hint of molasses adds depth and complexity, while tangy buttermilk ensures a tender, moist crumb. Perfectly balanced between sweet and savory, these muffins are quick to prepare, taking just 15 minutes of prep time, and bake up golden and aromatic in under 20 minutes. Enjoy them warm from the oven for breakfast or as a satisfying afternoon snack! Whether you’re looking for a unique addition to your baking repertoire or a delicious way to showcase rye flour, this recipe is sure to become a staple.
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Recipe Information
Ingredients
- 1.5 cups Rye flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 large Egg
- 0.5 cups Brown sugar
- 0.25 cups Molasses
- 0.25 cups Vegetable oil
- 1 cups Buttermilk
- 1 teaspoons Vanilla extract
- 0.75 cups Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together rye flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a separate medium bowl, beat the egg and mix in the brown sugar, molasses, and vegetable oil until smooth.
Add the buttermilk and vanilla extract to the wet ingredients and mix until fully incorporated.
Slowly add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the raisins into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these Raisin Rye Muffins fresh or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 222.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 684 mg | 53% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3562 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
