Simple to bake and full of whole grain flavor these cheddar rye muffins are ideal for any meal plan.
Whether you’re looking to round out dinner or tuck a little something extra into a lunch box, this hearty muffin recipe is one you’ll turn to over and over again.
Full of whole grains, cheese, and seeds these flavorful homemade muffins are sure to please!
Use at Every Meal
These muffins definitely make for an excellent soup side dish. They go great alongside salad meals, too. However, the possibilities don’t end there.
Eat them alongside eggs for breakfast. I quite like to dip them into something soft yolked.
Do tuck them into lunch boxes with some bits of veggies, fresh fruit, and meat leftover from dinner for a filling mid-day meal.
Use them to round out quick meals or leftovers to make it more filling.
Truly, these will go perfectly alongside any of your favorite savory dishes.
The original recipe below uses cheddar cheese because a sharp cheddar can stand up tot he rye and caraway but most any cheese will do – use your favorite.
Olive oil instead of melted butter will work and provide a great flavor as well. Add 1/2 teaspoon salt if using olive oil to make up for the salt in the salted butter.
Don’t have rye? Use whole wheat flour instead for a heartier muffin. Skip the whole grain and use more all-purpose flour instead.
Aren’t a fan of caraway seeds? Skip them or add poppy seeds, sesame seeds, or even sunflower seed instead.
How to Store
The baked and cooled muffins will stay fresh for up to 4 days at room temperature if stored in an airtight container.
For longer term storage, freeze the muffins by wrapping in plastic wrap or placing them in freezer containers or plastic bags.
Thaw frozen muffins on the counter before serving. Eat frozen muffins up within 6 months for best flavor.
These do freeze extremely well so make a double batch and keep them in the freezer. It makes it easy to grab one and tuck into a lunch box on busy days.
Looking for more savory and easy recipes?
Cheddar Rye Muffins
Quick and easy savory muffins perfect for soup season or potlucks, these cheddar caraway muffins are sure to please everyone at the table.
- 1 Cup Unbleached, All-Purpose Flour
- 1 Cup Dark Rye Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoon Ground, Dry Mustard
- 2 teaspoons Caraway Seeds
- 1 Cup Milk
- 1 Egg
- 1/4 Cup Salted Butter, melted
- 1 Cup Shredded Cheddar Cheese
- Place the oven rack in the middle position and preheat oven to 400 degrees Fahrenheit.
- Grease a muffin pan or line with paper liners.
- In a large bowl, combine flours, dry mustard, and baking powder. Whisk in the caraway seeds, set aside.
- Whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a lumpy batter forms.
- Fold in the cheddar cheese.
- Spoon batter into the prepared pan, dividing it evenly amongst 12 muffin cups.
- Bake 15 to 20 minutes in the preheated oven. When done, the edges will be a golden brown and a cake tester inserted into the center of a muffin will come out clean.
- Allow to cool in the pan for 5 minutes, before removing to cool completely on a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 231mgCarbohydrates: 17gFiber: 3gSugar: 0gProtein: 6g
I try but cannot guarantee this nutritional information is 100% accurate.
I made these this morning as a Mother’s Day treat for myself. They’re delicious! Mine only needed to bake for 15 minutes – perhaps altitude makes a difference? We’re at about 2700 feet.
Thanks for this great recipe!
Thanks so much for letting me know – sometimes muffin tins vary too but I’ll double check the time the next time I make them.
These came out looking a little funny, but they were so yummy!