Rye Raisin Muffins Recipe – a delicious recipe with dark rye flour, whole wheat flour, baking powder, baking soda, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 400u00b0F. Line 12 muffin cups with paper liners or grease with butter. In a medium bowl, whisk together rye flour, whole wheat flour, baking powder, baking soda, and salt; set aside.
2
In a large bowl, whisk eggs until lightly beaten. Whisk in milk, oil, and molasses. Add dry ingredients and stir until just combined. Stir in raisins. Spoon batter into prepared muffin tins. Sprinkle top of each muffin with sugar. Bake until puffed and golden and a cake tester inserted into the middle of a muffin comes out clean, about 15 minutes.
3
Let cool 10 minutes in pan then transfer to a wire rack to finish cooling. Muffins will keep in an airtight container for up to three days.
513
kcal
Calories
28
g
Fat
52
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup (about 5 1/2 ounces) dark rye flour, 1 cup (about 5 1/2 ounces) whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.
Yes, Rye Raisin Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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