Best 9 Rye And Cornmeal Muffins With Caraway Recipes

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Discover the delightful flavors of rye and cornmeal muffins infused with caraway seeds, taking your taste buds on a savory journey. These muffins offer a unique combination of textures and aromas, featuring a crispy exterior and a soft, moist interior. Baked to perfection, each bite reveals a harmonious balance of rye's nutty flavor, cornmeal's subtle sweetness, and caraway's distinct earthy notes. Accompanying these delectable muffins are two equally enticing variations: one studded with tart cranberries and walnuts, and the other bursting with the tangy goodness of lemon and poppy seeds. Whether you prefer a classic flavor profile or crave something more adventurous, these rye and cornmeal muffins promise an unforgettable culinary experience.

Let's cook with our recipes!

RYE AND CORNMEAL MUFFINS WITH CARAWAY



Rye and Cornmeal Muffins With Caraway image

I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 11

1 cup rye flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cornmeal
2 teaspoons caraway seeds
2 eggs
1/4 cup canola oil
2 tablespoons blackstrap molasses
1 1/2 cups buttermilk

Steps:

  • Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
  • In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

SCANDINAVIAN RYE MUFFINS



Scandinavian Rye Muffins image

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

Categories     Spring     Rye     Muffin     Bread     Spice     Caraway     Orange     Anise     Cumin     Molasses     Peanut Free     Soy Free     Vegetarian     Easter

Yield Makes 24 small muffins

Number Of Ingredients 17

1½ teaspoons active dry yeast (from a ¼-oz package)
1½ teaspoons packed light brown sugar
1 cup warm water (105-115°F)
⅔ cup rye flour
1¾ cups plus 1 tablespoon all-purpose flour
1½ teaspoons finely grated fresh orange zest
¾ teaspoon salt
¼ teaspoon anise seeds
¼ teaspoon ground cumin
¾ teaspoon caraway seeds
2 tablespoons unsalted butter, melted and cooled, plus additional for greasing
2 tablespoons molasses (not blackstrap)
Vegetable oil for greasing
1 large egg, lightly beaten, for egg wash
½ teaspoon flaky sea salt such as Maldon
Special Equipment
an instant-read thermometer; 2 nonstick mini-muffin pans with 12 (1¾-inch-wide) muffin cups

Steps:

  • Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.
  • Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
  • Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.
  • Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
  • Cooks' Notes:
  • Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
  • Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
  • Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.

CARAWAY SEED RYE BREAD



Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

RYE OAT MUFFINS WITH CRANBERRIES



Rye Oat Muffins With Cranberries image

These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.

Provided by WizzyTheStick

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup oats
1/2 cup flour
1 cup wholemeal rye flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons brown sugar
2 eggs (slightly beaten)
1 cup skim milk
4 tablespoons vegetable oil
1/2 cup dried cranberries
1/2 cup chocolate chips (optional)

Steps:

  • Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
  • In another bowl blend eggs, milk and oil.
  • Add the cranberries to the egg mixture.
  • Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
  • Fill 12 non stick muffin pans 2/3 full with batter.
  • Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.

Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5

CORNMEAL RYE MUFFINS



Cornmeal Rye Muffins image

Make and share this Cornmeal Rye Muffins recipe from Food.com.

Provided by mammamia 2

Categories     Quick Breads

Time 30m

Yield 10-12 muffins, 10-12 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 cup rye flour
2 1/2 teaspoons baking powder
1 egg, beaten
1/4 cup cooking oil, such as wesson
1/4 cup pure maple syrup
1 1/2 cups milk

Steps:

  • Combine dry ingredients.
  • Combine wet ingredients.
  • Mix all.
  • Bake in greased muffin tins at 400F for 20 minutes.

Nutrition Facts : Calories 180.8, Fat 7.9, SaturatedFat 1.8, Cholesterol 26.3, Sodium 121, Carbohydrate 24.7, Fiber 2.4, Sugar 5, Protein 3.8

SWEDISH RYE MUFFINS WITH CARAWAY BUTTER



Swedish Rye Muffins With Caraway Butter image

Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hardy Farmers cheese slice; wrap in foil and bake about 15-18 minutes to slightly melt cheese.

Provided by Caroline Cooks

Categories     Yeast Breads

Time 2h40m

Yield 24 muffins

Number Of Ingredients 18

1 1/2 teaspoons active dry yeast
1 1/2 teaspoons packed light brown sugar
1 cup warm water (105-115 F)
2/3 cup rye flour
1 3/4 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1 1/2 teaspoons finely grated fresh orange zest
3/4 teaspoon salt
1/4 teaspoon anise seed
1/4 teaspoon ground cumin
3/4 teaspoon caraway seed
2 tablespoons unsalted butter, melted and cooled, plus additional for greasing
2 tablespoons molasses (not blackstrap)
vegetable oil, for greasing
1 large egg, lightly beaten, for egg wash
1/2 teaspoon flaky sea salt
4 ounces unsalted butter
1 tablespoon caraway seed

Steps:

  • Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
  • Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
  • Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
  • Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.
  • Reduce speed to low and add 1/2 cup white flour, beating until combined.
  • Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
  • Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
  • Put oven rack in middle position and preheat oven to 350°F
  • Butter muffin pans.
  • Stir down dough (it will be too sticky to punch down).
  • Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
  • Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
  • Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
  • Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
  • Turn out muffins onto a rack and cool to warm or room temperature.
  • Serve with Caraway Butter or as suggested in description.

Nutrition Facts : Calories 97.9, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 126.1, Carbohydrate 11.2, Fiber 0.9, Sugar 1.3, Protein 1.7

CARAWAY CHEESE MUFFINS



Caraway Cheese Muffins image

Categories     Bread     Bake     Quick & Easy     Cheddar     Spice     Gourmet

Yield Makes 12 muffins

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons sugar
1 1/4 teaspoons salt
1/4 teaspoon English-style dry mustard
1 cup coarsely grated sharp Cheddar
1 large egg
1 cup milk
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 teaspoons caraway seeds

Steps:

  • Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.

CARAWAY RYE MUFFINS



Caraway Rye Muffins image

MY FAMILY enjoys the distinctive taste of caraway, and it abounds in these muffins, which use rye flour for a change of pace. I serve them for brunch, lunch or dinner. I often try new recipes, but it's especially gratifying when a new dish is requested over and over again. -Jean Tyner, Darlington, South Carolina

Provided by Allrecipes Member

Time 30m

Yield 10

Number Of Ingredients 10

1 cup rye flour
¾ cup all-purpose flour
¼ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon caraway seeds
¾ cup shredded Cheddar cheese
1 egg, beaten
¾ cup milk
⅓ cup vegetable oil

Steps:

  • In a large bowl, combine the flours, sugar, baking powder, salt and caraway seeds. Stir in cheese. Combine the egg, milk and oil; stir into the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-23 minutes or a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 21.7 g, Cholesterol 29 mg, Fat 11.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 286.7 mg, Sugar 6.1 g

SCANDINAVIAN RYE MUFFINS



Scandinavian Rye Muffins image

Make and share this Scandinavian Rye Muffins recipe from Food.com.

Provided by Boo Chef in West Te

Categories     For Large Groups

Time 4h25m

Yield 24 small muffins, 24 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1 1/2 teaspoons packed light brown sugar
1 cup warm water (105-115 F)
2/3 cup rye flour
1 3/4 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons finely grated fresh orange zest
3/4 teaspoon salt
1/4 teaspoon anise seed
1/4 teaspoon ground cumin
3/4 teaspoon caraway seed
2 tablespoons unsalted butter, melted and cooled, plus additional for greasing
2 tablespoons molasses (not blackstrap)
vegetable oil, for greasing
1 large egg, lightly beaten, for egg wash
1/2 teaspoon flaky sea salt

Steps:

  • Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
  • Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
  • Put oven rack in middle position and preheat oven to 350°F Butter muffin pans.
  • Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
  • Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.

Nutrition Facts : Calories 61.9, Fat 1.3, SaturatedFat 0.7, Cholesterol 11.4, Sodium 125.5, Carbohydrate 10.9, Fiber 0.8, Sugar 1.3, Protein 1.6

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to measure your ingredients accurately. This will help ensure that your muffins turn out perfectly.
  • Mix the batter just until it is combined. Overmixing can result in tough muffins.
  • Fill the muffin cups about 2/3 full. This will help prevent the muffins from overflowing.
  • Bake the muffins in a preheated oven. This will help ensure that they rise evenly.
  • Let the muffins cool slightly before serving. This will help them hold their shape.

Conclusion:

These rye and cornmeal muffins with caraway are a delicious and easy-to-make breakfast or snack. They are perfect for a quick grab-and-go meal or for packing in a lunchbox. The combination of rye and cornmeal gives the muffins a unique flavor and texture, while the caraway seeds add a subtle hint of spice. These muffins are sure to be a hit with everyone who tries them!

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