Double Chocolate and Walnut Rye Muffins
With chunks of walnut and chocolate chips, these Double Chocolate and Walnut Rye Muffins are a perfect go-to for a slightly nutty, super quick, and moist chocolate treat. Yields: 10-12 muffins
Servings Prep Time
10-12muffins 10minutes
Cook Time
17-20minutes
Servings Prep Time
10-12muffins 10minutes
Cook Time
17-20minutes
Ingredients
Instructions
  1. Preheat the oven to 425°F and line a muffin tin with liners.
  2. In a large bowl, whisk together the flours, brown sugar, cocoa powder, salt, and baking powder. Set aside.
  3. 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.
  4. 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.
Recipe Notes

*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.

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