Rye and Pear Muffins with Dark Chocolate
Prep time
Cook time
Total time
Serves: 12
  • 1 cup all purpose flour
  • 1 cup rye flour
  • ½ cup packed brown sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 egg
  • ½ cup yogurt
  • ½ cup milk
  • ⅓ cup canola oil
  • ½ tsp vanilla extract
  • 2 medium pears, cut into small dice
  • ½ cup roughly chopped dark chocolate
  • ¼ cup cocoa nibs (optional)
  1. Preheat oven to 350F. Prepare a 12-cup muffin tin with baking liners.
  2. In a large mixing bowl, combine flour, brown sugar, baking powder and salt. Set aside.
  3. In a second bowl, whisk together egg, yogurt, milk, oil and vanilla until blended. Add the dry ingredients and stir until just barely combined. Gently fold in the pears and chocolate.
  4. Spoon the batter into the prepared muffin tin (it's okay if the cups are nearly full). Sprinkle muffins with some cocoa nibs, if desired.
  5. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Allow to cool in the pan for five minutes, then transfer to a wire rack to cool off to room temperature.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/pear-rye-muffins-with-dark-chocolate/