Double Chocolate Rye Muffins


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.


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.


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.


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.


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:

Hoping to see you there!



  • 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: /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 //
    • 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!

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