Scandinavian Rye Muffins
Discover the earthy charm of Scandinavian Rye Muffins, a wholesome baked treat that blends the nutty richness of rye flour with the softness of all-purpose flour. Subtly sweetened with honey and infused with the rustic aroma of optional caraway seeds, these muffins have a hearty yet delicate texture that's perfect for breakfast or an afternoon snack. Quick and easy to prepare, they come together in just 35 minutes, making them an ideal choice for busy mornings or impromptu gatherings. Topped with crunchy sunflower or pumpkin seeds, these muffins are a visual and flavorful delight, offering a satisfying blend of savory and sweet. Serve them warm or at room temperature with your favorite spread—think creamy butter, zesty cheese, or homemade jam—for a cozy Scandinavian-inspired experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rye flour
- 100 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Caraway seeds (optional)
- 2 large Eggs
- 240 milliliters Plain yogurt
- 3 tablespoons Honey
- 60 milliliters Milk
- 2 tablespoons Sunflower seeds or pumpkin seeds (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the rye flour, all-purpose flour, baking powder, baking soda, salt, and caraway seeds (if using). Set aside.
In another bowl, beat the eggs lightly. Add the yogurt, honey, and milk, and whisk until smooth and fully combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops with sunflower seeds or pumpkin seeds for added texture and flavor.
Bake in the preheated oven for 18 to 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 tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins taste great on their own or paired with butter, cheese, or a dollop of jam.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 75.1 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2094 mg | 45% | |
*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.
