Vern’s Sourdough Rye Muffins

Vern’s Sourdough Rye Muffins

Print Friendly and PDF

This is one of my all-time favorite recipes of my dad's. He came up with this recipe several years back when he first started experimenting with recipes that would have a lower gluten content. This recipe was one of the delicious results of that experiment! Rye flour does have gluten, but not nearly as much as wheat flour. 

I'd never had rye in anything but rye bread, so initially, I was a bit skeptical. I clearly remember the first time I tried these several years back in my dad's kitchen.  My first bite melted in my mouth! The white chocolate chips half melted into the muffin and the cinnamon sugar topping were definitely a winning combination! My kid's always look forward to when I make these!

To begin with, you will need the following:

Ingredients

  • 1 cup rye flour
  • ¼ cup sourdough starter
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons sugar
  • 1/4 teaspoon salt (I use pink Himalayan)
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 cup white chocolate chips
  • ¼ cup chopped pecans

*Side note: The pictures are a doubled recipe. This recipe on its own makes 6-7 muffins. If you have kid's at home, you will definitely want to double the recipe if you want to have any left for the next day!

Step 1: Take all random pans out of your oven. Then preheat your oven to 400 degrees F.

Step 2In a large bowl, combine the flour, baking powder, and salt.

Step 3In a separate bowl, combine the milk, sourdough starter, egg, honey and oil.

Step 4: Stir your wet mixture into dry ingredients just until moistened. Fold in nuts and chocolate chips.

Step 5: Divide batter among six (or 12 if doubled) standard sized muffin cups coated with nonstick cooking spray. In the photo below I used silicone baking cups, which worked great!

Step 6: Combine the cinnamon and sugar and sprinkle it all on top of the muffins. (As seen above)

Step 7: Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm and enjoy!

-------------------------------------------------------------------------------------------

Ingredients

  • 1 cup rye flour
  • ¼ cup sourdough starter
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 cup white chocolate chips
  • ¼ cup chopped pecans

Directions

In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, combine the milk, sourdough starter, egg, honey and oil; stir into dry ingredients just until moistened. Fold in nuts and chips. Divide batter among six standard sized muffin cups coated with nonstick cooking spray. Combine the cinnamon and sugar and sprinkle it all on top of the muffins. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.