Double Chocolate Rye Muffins

Chocolate_rye_muffin_01

Days are short and cold and the sun rarely makes an appearance in Stockholm this time of the season. It’s an excuse good as any to indulge in deep and rich dark chocolate treats. These muffins will fill your belly, warm your heart, smudge your fingers with chocolate and put a shining smile on your lips. On a quick glance they look like the naughtiest treats in town, but they are actually not as bad as they seem. Our muffins are stuffed with whole grain rye, coconut milk, natural sweeteners and if you steal one straight from the oven, bitter dark chocolate will still be runny on the top.

Chocolate_rye_muffin_02

All Danish people are familiar with the rye + chocolate combination. Danes have this weird but yummy habit of putting thin pieces of chocolate – pålægschokolade – on a piece of rye bread and call it breakfast. It truly is a delicious combination, the richness and sour tang of the rye goes so well together with the darkness and bitter sweetness of the chocolate. But let’s not fool ourselves – this is by all means a dessert, not breakfast, whatever the Danes might claim.

Chocolate_rye_muffin_03

We often use rye when baking bread, pizza or pancakes, but this was the first time we used it in muffins. It works really well. They rise quite a bit when baked and are less dense than you might expect. But they are not the super airy and light kind of muffins that we usually bake during the summer. No, these are deep and rich. One is enough to fill your belly. They are dairy free and you could probably replace the eggs with chia seeds or some other egg replacer to make them entirely vegan. We haven’t tried it ourselves so please leave a comment if you try it, we’d love to hear your method.

Chocolate_rye_muffin_04

Double Chocolate Rye Muffins
Makes 12 large muffins

This recipe is a bit heavy on maple syrup, but it is needed to balance the bitterness from the rye and chocolate. You could replace some of it with a ripe banana or pear for a healthier and fruitier touch.

Dry ingredients
1 scant cup / 240 ml / 150 g whole grain rye flour
1 cup / 240 ml / 125 g fine spelt flour
6 tbsp cacao powder

2 tsp baking powder
1 tsp baking soda
1 tsp coarse sea salt

Wet ingredients
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

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. Crack the eggs in a separate bowl and beat them for about a minute. Then add coconut milk, maple syrup and olive oil while constantly stirring. Add the dry mixture to the wet mixture. Chop the dark 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 dark chocolate. Bake for about 18 minutes. Sprinkle with sea salt and serve. Best enjoyed still warm from the oven.

Chocolate_rye_muffin_05

***************************************
Dear Friends! We will teach a Nutrition, Cooking & Yoga workshop that will take place in Lisbon, Portugal 5–6 April. We are collaborating with the yoga center Casa Vinyasa in central Lisbon to arrange a weekend workshop where we all will cook and do yoga together. Luise will have a nutrition class before we start cooking together. If there is any interest, David has also agreed to hold a half-day workshop in food photography and styling. Let us know when signing up, if you’d be interested in that and we’ll make room for it. To get more information about the weekend and how to sign up, send an email to: info@casavinyasa.com

Hoping to see you there!

Casa_Vinyasa_event_poster

165 Comments

  • I would love to go. Emailded right Aaah!
    • oh wow. such a weird message: my laptop crashed. I emailed right away, that's what I meant. SORRY!
  • Julie
    This looks yummy, I will try to make it this week-end. I am always on the lookout for vegan recipes, i have never succeeded in making anything good with chia seeds or egg replacer. Would you know what qty of chia seeds i should use to replace 3 eggs? Will they still rise properly? Thanks, and I love your blog, i am on it EVERYDAY!
    • Kathrine
      Hey. Never used chia seeds but I always use 1 tablespoon of ground flax seed to 2-3 tablespoons of water per egg required. Mix it up and let it go gelatinous then add as you would the egg. Works just like egg, but waaaay better for you!
    • Kathrine
      Have never used chia seeds before but I always use 1tablespoon of ground flax seed to 2-3 tablespoons of water per egg required. Mix together, wait to go gelatinous then used as the eggs. Works just as well as egg but waaaay better for you!
    • Kathrine
      And I just read that you should use 1 tablespoon of chia seeds to three tablespoons of water per egg required, mix, let them go gelatinous and then use as an egg.
  • These muffins will fill your belly, warm your heart, smudge your fingers with chocolate and put a shining smile on your lips. What a beautiful line. Interesting use of rye flour - has made me want to experiment.
  • Hello David and Luise, As a long time reader, I am reaching out to see if you know of any volunteer or internship opportunities in Scandanavia? I will be finishing my undergraduate degree in Southern California and am so inspired by the work you two do. I am hoping to pursue a natural chef certification in the autumn of 2014, but would like to gain more experience in Europe before I begin my masters program. I have spent extensive time in Italy, and would love to explore options in Northern Europe. I figured you both must have an extensive network of like-minded gastronomes, creatives, and health gurus. Do you know of any places or people that are in need of an intern or volunteer for the summer/fall of 2014? Any suggestions or ideas would be so helpful. Green Kitchen Stories has played such an instrumental role in the trajectory of my health, my passion, and now my career. Sending love and light. Warmly, Tawney
  • These look absolutely amazing! Definitely pinning this recipe to try soon!
  • how awesome for you guys teaching that class! Sounds awesome. I love the look of these muffins and will be making them for a quick weekend trip to the mountains. Something rich but not entirely heavy is just the thing I need. Beautiful photos too. Hope you all are well, sending hugs.
  • I need to try rye flour soon. Loving the dark color and YUMMY on the double chocolate!
  • Michaela
    Can't wait to try these out! Do you think subbing coconut oil for the olive oil will work?
  • Lauren
    Hi David and Luise, these muffins look delicious! Could you perhaps suggest a gluten-free alternative? Do you think buckwheat/brown rice flour combo would work? Many thanks!
    • Hi Lauren, We often use an almond/buckwheat flour mixture (and sometimes oat flour) when making gluten free muffins. Let us know if you try it. /David
      • Hi David, I just wanted to let you know that I tried a gluten-free version of your muffins using a mixture of buckwheat flour (1 cup) and oat flour (1 cup), which turned out really well. I used 1/2 cup olive oil and 1/2 cup maple syrup and 1 banana. They could have been a touch sweeter so will use more maple syrup next time. The mixture was very runny (my eggs were extremely large) so I added a bit more buckwheat flour at the end. After filling a tray of 12 muffins I had extra batter left over so I poured it into a cake tin and once cool I cut into brownie sized squares. Very delicious, thank you! All the best.
  • Kelly
    They sound delicious, can I also replace the rye flour for more spelt flour?
    • Hi kelly, yes you can skip the rye flour. You will probably end up with a slightly lighter and less decadent muffin. But good nevertheless. /David
  • Lisbon? I leave in Porto, the second largest city in Portugal and nearly 400km away from Lisbon. I'll see if I can go, it would be fab :)
  • Jayme
    Can whole milk be substituted for coconut milk? Thanks!
    • Hi Jayme, I would rather replace the coconut milk with yogurt or buttermilk. Good luck! /David
  • These look DIVINE! I actually have never baked with rye flour but I happen to have some on the pantry right now. Can't wait to try them! ❤️
  • OMG I'm soooooo excited :))))) your coming to my yoga shala, and i´ll be there yeahhhhhhhh
  • Look absolutely delicious! I'd love to go to Lisboa, I hope I'll have the time and money...I'll do my best! I would love the food photography and styling workshop in addition to nutrition and yoga - wow that sounds like a holistic experience!
  • Ingrid
    Hi David & Luise! These muffins look great. Will try to make them soon. How long do they stay well, and how do you store them? And one other question. Will you by any chance also come to Amsterdam this year for a workshop. I would love that!
    • Hi Ingrid, we might actually come to Amsterdam for a workshop by the end of February as our book will be released in Dutch then. The program for the book launch isn't entirely decided yet, but we'll announce it on the blog once it is. /David
      • Ingrid
        That would be awesome! I really want to purchase the book!
  • Hi there! Amazing once again. A question about Lisbon. Could we sign up for only the nutritional workshop? Or can we only submit on the whole weekend?
    • Hi Charlotte, I don't think you can take the nutritional class without the cooking workshop. You can however choose to only sign up for the first day, which is a 4 hour program that includes a nutritional class and a cooking workshop where we prepare a big lunch together. You can email Casa Vinyasa for a more detailed program and prices: info@casavinyasa.com /Luise
      • Charlotte
        Thats what I meant! Thank you! Hope that my exam schedule will allow me to go, if so I will be there!
  • The combination rye - chocolate is to die for! I want one of those muffins now!! Juliette
  • Alice
    Oh, I forgot to comment on this strange habit of Danes ;) when I was a child I often had (semi-dark) bread with chocolate as an afternoon snack, and nothing could make us happier. Unfortunately nowadays I have to note that many kids receive (in day-care or holidays centers) all kinds of sophisticatedd unhealthy super-sweet industrial pastries instead of this easy und savoury snack. It makes me a bit sad... Well sometimes I still eat whole grain bread with dark chocolate as a snack between two lectures. One of my colleagues remarked once that it was actually quite typical for us Swiss. Now I know that we are not the only ones to have this (and the rye bread as well ^^)
  • It's definitely a good time for a chocolate treat like this!! YUM!
  • Melissa
    These muffins look so extraordinately delicious that I would love to bake them just right at this moment, but unfortunately I have to wait until the supermarkets reopen! I love your recipes. Can't you come over to Germany for another yoga and cooking week-end? That would be gigantic! Please! :)
  • This both looks and sounds amazing! Thank you so much for sharing and being the most beautiful and inspiring blog ever! I really love your style and philosophy. All of your recipes and pictures are just absolutely fantastic! Thanks for being such great inspiration! PS: The yoga and health cooking course sounds just perfect and amazing. Do you have any thoughts on what the prise will be? Hanna // happyfoodstories.blogspot.com
    • Hi Hanna! We just need to double check the prices, but we can honestly say that it will be a very affordable event. Probably the least expensive that we will do this year. The cooking workshops will be approx 4 hours long and include lunch. I promise to get back to you with more specific prices soon. /Luise
  • Even your muffin pictures gives me a sugar high! Absolutely gorgeous pictures again! The workshop sounds exciting - Good luck!
  • Marie
    They look so so so delicious. Can't wait to make them this weekend. All of your recipes are just gorgeous and an amazing inspiration for a new born vegetarian. Was lucky enough to get your book for Christmas, it's my new favourite book! Your photos are outstanding and super inspiring. Keep up the good work!! Giv Elsa et kram fra mig og sig hun har nogle meget dygtige og beundringsværdige forældre :)
  • looks tasty! and such amazing photos!
  • Alice
    Oh my God, they look so mouth-watering, I can't wait to try them! Or I should maybe wait for the end of my exams and then indulge myself in such a sweet and rich treat ;) (And I am already jealous of all the people who will attend your course =P Well I don't feel that I will manage to come but one never knows... but nevertheless enjoy preparing und doing it!)
  • This looks delicious! I look forward to trying these--dark chocolate is perfect at any time of year... And I wish I was still living in Europe -- I would have signed up for that weekend in a heartbeat!! Hope you have a wonderful time in Lisbon:)
  • looks so rich and heavenly. I have never tried rye flour, will be interesting here.
  • very special and delicious - but 1 cup flour = 240 ml? warm regards Susanne
    • Hi Suzanne, 1 US cup flour = 240 ml flour. I have now also added the weight to give a more exact measurement. /David
      • thanks David thats more familiar for me! enjoy your evening
  • Covadonga
    Truly gorgeous and I bet delicious too. I can't wait to try them!

Leave a comment