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Rye Apple Muffins


Rye Apple Muffins

Servings 8 Muffins


For the Muffins:

  • 2 Golden Apples (peeled, cored and chopped)
  • 2 eggs (medium size)
  • 150 g Whole Rye flour
  • 150 g all purpose flour
  • 250 g milk
  • 100 g brown sugar
  • 100 g butter softened
  • 100 g raisins
  • 8 g baking powder
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 orange zest

For the Topping:

  • 1 Golden Apple (cored and sliced)
  • brown sugar (for sprinkling)


  1. Preheat the oven to 180°C and line 8 muffin molds with foil.

  2. In a large bowl cream together butter, sugar and orange zests with a wooden spoon. Add in the eggs and salt and keep stirring. 

    Sift in the flour and the baking powder, then add the milk. Stir until just combined: you will get a pretty thick batter.

  3. In a small bowl combine the Apples and the raisins with 1 Tbsp of flour and add this mixture to the batter: this prevents them from sinking during the baking process.

  4. Fill the Muffins cases 2/3 full, add the toppings (apple slices and brown sugar) and bake for about 30 minutes, or until the tops are light golden and a skewer inserted in the middle comes out clean.