Best 4 Pumpernickel Muffins Recipes
**Pumpernickel Muffins: A Taste of German Goodness**
Indulge in the hearty and flavorful world of German baking with our delectable pumpernickel muffins. These wholesome muffins, crafted with the goodness of whole-wheat flour and rye flour, offer a unique taste and texture that will tantalize your taste buds. Discover a symphony of flavors as you bite into these muffins, perfectly complemented by the nutty sweetness of molasses and the subtle tang of sourdough. Each bite promises a satisfying experience, making them an ideal accompaniment to your morning coffee or a delightful snack throughout the day. Our collection of pumpernickel muffin recipes offers a variety of options to suit your preferences, from classic to modern variations. Explore the richness of traditional German pumpernickel muffins, or venture into creative flavor combinations like pumpernickel muffins with cranberries and walnuts or pumpernickel muffins swirled with chocolate. With easy-to-follow instructions and helpful tips, our recipes ensure that every baker, from novice to experienced, can create a batch of perfect pumpernickel muffins to savor and share.
BAKERY STYLE PUMPERNICKEL ROLLS
These buns are great for pastrami and Swiss cheese sandwiches, and anything else that tastes great with pumpernickel.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
- Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
- Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
- Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
- Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
- Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.
Nutrition Facts : ServingSize 1 Roll, TransFat 0 g
HOMEMADE PUMPERNICKEL BREAD
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (4 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
Nutrition Facts :
PUMPERNICKEL BREAD II
This may not be New York Pumpernickel, but it is the one we use at home.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 15
Number Of Ingredients 10
Steps:
- Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
- Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
PUMPKIN PIE MUFFINS
I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes.
Provided by PChicki
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 46.1 g, Cholesterol 31 mg, Fat 5.7 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 336.4 mg, Sugar 25.1 g
Tips:
- Measure your ingredients accurately. This is especially important for baking, as the proportions of ingredients need to be precise in order for the recipe to turn out well.
- Use fresh, high-quality ingredients. The better the ingredients you use, the better your muffins will taste.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at the correct temperature and for the correct amount of time. Check the recipe carefully for the specific instructions.
Conclusion:
Pumpernickel muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a variety of recipes to choose from, you can find the perfect pumpernickel muffin recipe for your taste. So next time you are looking for a tasty and satisfying snack, give pumpernickel muffins a try!
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