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!



  • Hello friends... I've been meaning to comment ever since I saw these beautiful treats a few days ago. This is truly an inspired recipe. Love everything about it (ok... the chocolate is a huge draw).
    • Right!anything rich and chocolatey and you've got my attention too! Still waiting to hear back on a good glutenfree flour replacement, although I know the rye would be yummy with the chocolate. I'm allergic... someone please help!
      • hello there, hope you don't mind me adding a suggestion. I would try something like half buckwheat flour half besan (chickpea flour) you should end up with a similar texture and flavour to the the rye ie. heavy and wholemeally. I often replace rye flour with that combo or just with straight buckwheat flour. Hope that helps.
        • Yes! Thanks so much that's a great suggestion... Will definitely try that! Much appreciated. :-)
  • I can't wait to try these! They sound absolutely delicious! I am excited I discovered your blog and look forward to exploring it! Have a wonderful day!
  • Vera
    Hi, guys!! I loved the recipe and I'll be trying it myself shortly (took the weekend to get the few missing ingredients in the pantry :)) and loved even more the possibility to meet you in Lisbon. I've asked for info to sign up on the first day, right after reading your post and, up until Saturday, did not have any feedback yet. Hopefully I'll get some news today!! I cannot wait!!
  • Nicky
    Looks delicious! In the Netherlands we have a similar chocolate on bread habit, and it's called "Hagelslag". Also really yummy!
  • I love the idea of the dark chocolate/rye combination, I'll have to keep that in mind when I'm baking this winter! It's not quite as dark in Seattle as in Stockholm, but we've had plenty of completely fogged-in days lately, perfect for a hearty winter recipe like this one. The sea salt flakes on top are pretty on the dark muffins and I'm sure they add a nice crunch of saltiness. Makes me wonder what salted caramel muffins would be like.
  • Emily
    Oh. Good. Grief. I just made these and tried one right out of the oven and it was heavenly. Tender and ridiculously chocolatey, but wholesome enough that I could almost justify having one for breakfast. I love it!
  • nina
    I just bought my fly ticket! and tomorrow i will do the bank transfer! I am so happy to meet you and to share love for food and yoga in lisbon that i don't know for the moment! I can't believe it! have a wonderful night!
  • Alva
    Hej! Hvad er baking soda? Jeg har prøvet at slå det op i alle mulige ordbøger, men jeg kan ikke finde det.
    • Hej Alva, det heter Bikarbonat på svenska och jag tror att det heter Natron på danska. /David
      • Alva
        Godt at vide De smager i øvrigt himmelsk!
  • These look scrumptious and decadent! I LOVE dark Chocolate paired with something with a bit of a savory bite. Any suggestions on a gluten free version? Not sure which flour would work best to replace rye, and I'd love to make these. :)
  • Clemency B-C
    I just finished baking then eating my first (most likely of many!) batch. These are delicious!! The texture, colour and flavour is completely luxurious. I also have to say the cake batter was heaven, perhaps all the maple syrup :). I instagrammed you a photo that does not even nearly do them justice. Thank you gk!
  • Julia
    I tried them today and they tasted d-i-v-i-n-e. Mine rised wonderfully and my kitchen smelled like eggs, even though I didn't used any eggs! I only baked the half and made little adjustments. First I tried using chia instead of eggs. I was afraid of substituting whole honey for maple( not the biggest sweet tooth) and went with using a banana to substitute a big part of the maple syrup and added a bit honey. My chocolate was >80% which made it quite bitter but just the way I love it Mine were less sweet but on purpose! I could taste the nuttyness of the flours and the banana gave it a fruity twidt. I ended up eating three! of them... I regret nothing
  • Such a gorgeous recipe! I am craving chocolate these days and I love the fact that I can bake something that is actually made healthier without tasting like crap. I happened to watch a snippet from a tv show yesterday in which a guest made a 'healthy/light' version of Sacher Torte. It was hideous: she didn't use any fat, except for some soy cream (which I would not label as healthy for the life of me). When they took it out of the oven, it looked so dry and crumpled it almost looked like she was cutting through layers of cardboard. How can you expect people to take 'healthified' desserts seriously if you end up offering them recipes like that one? Thank you for spreading your awesome recipes. I ended up loving desserts like yours way better than regular ones!
  • Zulejka
    They were so hauntingly gorgeous I had to bake them right after I got home from work. I love their texture, it's like velvet, and the honey-like taste of rye (maybe it's just me tasting that?:)), but I do find the soda flavour quite overpowering (but again, it may be just me with my pregnant tastebuds) - or is it possible soda doesn't match with raw cocoa?
    • Zulejka
      Oh, and I made them with chia seeds instead of eggs, I think they work really well as a substitute.
  • Lisa
    Just ate one warm out of the over. Delicious! Not nearly as rich as they look. I might even have a second...Thanks for the recipe.
  • They look amazing! One question, may I replace the maple syrup with... honey? or something else? Maybe organic brown sugar? Maple syrup is so expensive In Chile.
    • Hi, yes you can replace the maple with honey if you prefer. I imagine any type of sugar would work fine as well. /David
  • I love the idea of rye with dark chocolate - can't wait to try it. Looks mouth-watering tasty!
  • These muffins look so tempting! Love the combination of rye & chocolate. I made the salted chocolate rye cookies from Tartine Book No. 3 last Tuesday and totally fell in love with them (recipe can be found on the Apt. 2B Baking Co. blog: Stay warm, Sini
  • Jen
    I'm trying to use up the contents of my pantry in anticipation of a move so I was thrilled to see that these use whole grain rye flour, because I've got a LOT. But I don't have spelt flour - would wheat (or whole wheat) flour be acceptable substitutes? Thanks for a delicious-looking recipe! -Jen
    • Hi Jen, yes you could easily replace the spelt with wheat or whole wheat. Happy baking! /David
  • Oh boy these muffins of yours look moist and scrumptious!!! I cannot wait to give them a try soon. Any suggestions for a GF version with a similar hearty bite besides almond/coconut/teff flour? Any plans in giving a workshop here in the US sometime down the road? I would love to attend it if I was living closer. Thank you!
  • Sara
    hej! as a dane i do love the combination of chocolate and rye and look forward to try this recipe. i have a couple of nerdy questions, though, that i would love to have your answer on: 1. in sake of using local ingredients i tend to prefer real milk products to coconut products. how fat is the coconut milk you use, so i have an idea of how fat the milk product should be? 2. why do you use both baking powder AND baking soda? as far as i understand baking powder is basically baking soda + some acidity to activate the soda, so normally you use baking soda in a recipe where there is plenty of acidity (e.g. from buttermilk) or you use only baking powder. i really don't understand the need to use both? thanks for the inspiration sara
    • Hi Sara, If you don't like using coconut milk, you could replace it with buttermilk or yogurt. It will give them a rich flavor with a tangy twist. About the baking soda. I'm not a scientist, but in my experience a mixture of both baking powder and soda helps the muffins to rise more. I should add that I have used buttermilk in most of my muffin recipes. I didn't even reflect about the baking soda when we used coconut milk this time (old habits). Especially not since they turned out so good and high. But you might have a point. Perhaps the baking soda isn't really needed. Do let me know if you try the recipe without it! /David
  • wow. the pictures look fantastic! :)
  • These look spectacular, and SO unusual! What enviably clever people you are for coming up with such a gorgeous recipe and taking such beautiful photos :D
  • These look utterly scrumptious! So lovely to see that they are full of good things too. Definitely going to bake some.
  • Soooo gorgeous! Might have to make these today on this very grey day over here! Need a little chocolate in my life and this recipe looks like the way to do it! YUM! Will email for more info about the weekend, very interested! Thanks, as always, for all that you do! x
  • Yum, these look heavenly. I love the richness coconut milk adds to baked goods. And your cooking and yoga retreat sounds amazing. Thanks for continuing to inspire us all with your recipes and retreats!
  • Oh wow! How could anybody stop at one of those!! Some recipes you just know are going to be winners, and this definitely looks like one of them. Rye and chocolate sounds like the perfect combination too. Thanks for this great post :)
  • I keep seeing recipes for rye chocolate cookies so I love how you've turned this amazing combination into a muffin. The texture looks perfect and I can imagine the coconut milk gives them a beautiful creamy moistness.
  • I was very excited to see the recipe for these muffins when I first saw their picture on instagram. I really enjoy baking with rye flour and agree that chocolate and rye is a wonderful combination. Can I also just say that I love that these muffins look like really good muffins? So often when I see recipes for muffins that combine wholemeal or ancient grains, use alternative sweeteners and plant-based milk products the muffins come out flat and dense-looking and not at all like the well-risen muffins we all love so much!

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