Maple Rye Muffins
These are what I make when I want something not too sweet for breakfast. The key is browning the butter, which adds an incredible nutty depth that works perfectly with the earthy rye flour and maple syrup. Do not overmix the batter; a few lumps are essential for a tender muffin.
Ingredients
For the Streusel Topping
- 4 tablespoons all-purpose flour
- 4 tablespoons dark brown sugar packed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter cubed
For the Muffins
- 1 1/4 cups rye flour
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 10 tablespoons unsalted butter 1 1/4 sticks
- 1 cup buttermilk
- 2 large eggs
- 1 cup Grade A Dark maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup toasted walnuts chopped
Method
- Preheat oven to 400F. Line 12-cup muffin tin with paper liners.
- Mix flour, brown sugar, and cinnamon for streusel. Cut in cold butter until crumbly. Refrigerate.
- Brown 10 tablespoons butter in light-colored pan until deep brown and nutty, 5-8 minutes. Pour into large bowl.
- Whisk browned butter with buttermilk, eggs, maple syrup, and vanilla.
- In separate bowl, whisk flours, baking soda, baking powder, salt, and spices.
- Fold wet ingredients into dry until just combined. Fold in walnuts.
- Fill muffin cups evenly. Top with chilled streusel.
- Bake at 400F for 5 minutes, reduce to 375F, bake 13-15 minutes more until toothpick clean.
- Cool in tin 5 minutes before removing to rack.
Notes
Do not overmix batter - lumps are good.