Deeply spiced Maple Apple Rye Muffins with a hint of molasses are perfect to pair with your morning coffee or for an afternoon treat. Healthy, easy and delicious!
I have this problem between the hours of 2 and 4am. Not every morning, but usually at least once a week. Sometimes more, sometimes less. Depending on how much I have going on, how much wine I drank the night before ;), if I fell asleep too early or if my body just feels like acting like a toddler who refuses to settle down. I lay there, tossing and turning, contemplating life, working problems out and then, pretty much always, coming up with recipes.
That last one’s the real problem. The second I start thinking of recipes or flavor combinations that I want to try, the harder it is to resist getting up and making it right then and there. This, of course just makes me excited for 6am to roll around which means there’s no way I’ll get back to sleep that night. I’ll jump out of bed at 6am, make whatever it was and then by 11am I’ll be a zombie. It’s a problem.
A problem that makes things like these muffins possible.
So maybe it’s not such a problem afterall.
In my excitement for all things fall and obsession with dark rye flour, I started dreaming of spiced, richly flavored baked treats to accompany my morning coffee(s). Did I mention I’ve somehow managed to start a habit of having a ‘pre-latte americano’ in the mornings now? Yeah. I did. And it’s because of those coffees that I needed to make these muffins. I wanted maple, I wanted molasses and apple and all the spices I could cram in there without them overpowering it. I wanted fall in a muffin wrapper so that’s what I made.
It took a few tries to get the recipe right which meant a lot of money spent on maple syrup, a lot of buttermilk down the drain and more than one trip to the store for rye flour. These maple apple rye muffins cost me a pretty penny but it was completely worth it. They’re soft, tender, sweet and buttery. They’re made for morning coffee(s), afternoon treats and late night snacks. They’re the answer to all of your coffee pairing and breakfast-on-the-go needs.
Happy apple season!
- 6 TBSP melted butter
- Scant ½ cup pure maple syrup
- 2 TBSP molasses (fancy or barbados, NOT blackstrap)
- ½ TBSP ground cinnamon, less if you're not crazy about cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp ground cardamom
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 2 cups shredded apple from about 1 large apple
- ¾ cup full fat buttermilk
- 1¼ cup light rye flour
- ½ cup dark rye flour
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- Preheat oven to 425F
- Grease and line 12 muffin cups with paper liners.
- In a large bowl, whisk together melted butter, maple syrup, molasses and spices.
- Add egg and whisk vigorously until smooth and creamy.
- In another bowl, sift together flours, baking powder, soda and salt.
- Add flour and buttermilk to the wet mixture, in 3 additions, beginning and ending with the flour. Do not over mix- there should still be some visible flour.
- Fold in grated apple until just combined.
- Fill muffin cups to the top and allow batter to sit for at least 5 minutes and up to 10 to give the fours time to absorb the liquid.
- Bake at 425F for 5 minutes then reduce the temperature to 350F.
- Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cook in the pan on a wire rack for 3-5 minutes then remove muffins from the pan and allow to cool completely on the rack.
- Store in an airtight container for up to 5 days.
Use your favorite sweet apple. Peeling is optional, I don't generally do it if I'm using organic apples.
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