These Double Chocolate and Walnut Rye Muffins are easy to make, moist, and bursting with chocolate flavor. With an added hint of nuttiness and crunch from the toasted walnuts folded throughout, these muffins are just so good. Simple, delicious, and quick to throw together–it doesn’t get much better.
So far, I’ve been having fun with the free-for-all of making whatever I want to post this year. Of course, that means that when I’m craving chocolate–which to be honest is most of the time–you’re going to get chocolate.
These Double Chocolate and Walnut Rye Muffins have been doing just the trick. They’re quick and easy to make, require just two bowls, a whisk, and a spatula or wooden spoon, and they’re delicious. It’s simple as that. Maybe it’s just me, but there’s something about biting into a chocolate chip when it’s in a chocolate muffin that just makes it feel incredibly indulgent and satisfying.
To start, preheat the oven and line your muffin tin. Whisk together the dry ingredients (leaving the walnuts and chocolate chips for the end), whisk together the wet ingredients, pour the wet into the dry, pour in the melted chocolate (melted chocolate & cocoa powder give these muffins that deep, rich chocolate flavor!) and begin to mix with a wooden spoon or a spatula. Before you get too far, add in the walnuts and the chocolate chips and continue stirring until you can see just a little dusting of flour over the batter–this will keep you from over-mixing. The olive oil, Greek yogurt, and brown sugar keeps these muffins moist and delicious.
This recipe easily doubles for a batch of 18-20 if you want to wrap some muffins up and pop them in the freezer for another day.
| Prep Time | 10 minutes |
| Cook Time | 17-20 minutes |
| Servings |
muffins
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- 25 grams all purpose flour
- 100 grams dark rye flour
- 110 grams light brown sugar
- 30 grams dutch-process cocoa powder
- 1/4 tsp salt
- 1/2 Tbsp baking powder
- 60 mL extra virgin olive oil
- 1/2 Tbsp vanilla extract
- 1 egg room temp
- 125 grams nonfat Greek yogurt room temp
- 50 mL milk
- 60 grams dark chocolate melted and cooled
- 75 grams walnuts toasted and chopped*
- 75 grams dark or bittersweet chocolate chips
Ingredients
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- Preheat the oven to 425°F and line a muffin tin with liners.
- In a large bowl, whisk together the flours, brown sugar, cocoa powder, salt, and baking powder. Set aside.
- In a medium bowl, whisk together the oil, vanilla, egg, Greek yogurt, and milk until it comes together into a smooth liquid. Pour over the dry ingredients. Add the melted and cooled chocolate (melt according to package instructions if using chocolate chips). Using a wooden spoon or a rubber spatula, begin to mix the wet and dry ingredients together. When the batter just starts to come together, add in the toasted walnuts and the chocolate chips. Continue to mix until a you see just a light dusting of flour, being careful not to over stir.
- Spoon or scoop the muffin batter into the prepared tin, filling each well 3/4 of the way up. Lower the oven temperature to 375°F. Bake one the center rack for 17-20 minutes. A toothpick stuck into the center should come out with just a couple of crumbs (and maybe some chocolate). Let the muffins cool in the tin for 5 minutes. Remove the muffins from the tin and let them finish cooling on a wire rack.
*Toast the walnuts in an oven or toaster oven set to 350°F for about 8-10 minutes until lightly browned. You can also toast them in a skillet over medium heat on the stove, stirring occasionally to evenly distribute the heat. You should be able to smell the nuttiness but be careful not to burn them.