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    Home » dessert » chocolate » Catcher in the Rye: Pear and Rye Muffins with Dark Chocolate

    Catcher in the Rye: Pear and Rye Muffins with Dark Chocolate

    Nov 10, 2015 · 13 Comments

    Jump to Recipe·Print Recipe

    I am many things - a compulsive stress-baker, a coffee fiend, a obsessive reader, a herder of cats, and a wearer of colourful tights.

    Rye Muffins with Pear and Dark Chocolate

    One thing I am not, however, is a morning person.

    Most days, it's a major achievement to make it out the door in time to catch the bus with matching socks and a semi-presentable hairdo. Let's just say that I'm about as elegant and organized as this cat falling down a set of stairs.

    Rye Muffins with Pear and Dark Chocolate

    As a result, my breakfast usually consists of whatever I can grab on my way out the door, or one of the emergency rations I've got stashed in my desk at work.

    With such limited options, it's not unusual for me to get stuck in a rut. (See: That one month I ate instant maple-brown sugar oatmeal for breakfast pretty much every day.)

    I like to think of these pear and rye muffins as the antidote to the sad desk breakfast. Instant oatmeal blues, begone!

    Rye Muffins with Pear and Dark Chocolate

    As far as ruts go, these babies are downright habit-forming, but it's for all the right reasons. Seriously. They're freaking delicious.

    They get their nutty flavour and hearty texture from rye flour (which really deserves to make its way into your baking more often... trust me on this), and their indulgent sweetness from big chunks of fresh pear and melty bits of dark chocolate.

    They're equal parts healthy and delicious, which is just how a proper breakfast ought to be.

    Rye Muffins with Pear and Dark Chocolate

    The crowning touch is the sprinkling of cocoa nibs. The muffins are delicious as-is, but the cocoa nibs add an extra burst of bittersweet chocolate flavour and toothsome crunch.

    I've marked them down as optional, since I know they're kind of hard to find, but they're most definitely mandatory in my books. A girl's got to get her antioxidants somehow, right? Forget nuts. Cocoa nibs is where it's at.

    Rye Muffins with Pear and Dark Chocolate

    I may suck at waking up in the morning (and at doing pretty much anything else in the morning, for that matter).

    But bake a badass muffin? Yes sirree, that I most definitely can do.

    //

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    Rye Muffins with Pear and Dark Chocolate

    Rye and Pear Muffins with Dark Chocolate


    • Author: Isabelle Boucher
    • Total Time: 35 mins
    • Yield: 12 1x
    Print Recipe
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    Description

    These muffins pair a nutty rye base with chunks of pear and cocoa nibs for a delicious start to your day.


    Ingredients

    Scale
    • 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)

    Instructions

    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.
    • Prep Time: 10 mins
    • Cook Time: 25 mins
    • Category: Breakfast
    • Method: Baked
    • Cuisine: Canadian

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    Comments

    1. Sarah Walker Caron (Sarah's Cucina Bella) says

      November 17, 2015 at 6:25 am

      I've never used rye flour before, but now I want to locate some. These muffins sound delightful -- especially with the cocoa nibs!

      Reply
    2. Lauren Kelly Nutrition says

      November 16, 2015 at 7:59 am

      I am a morning person and I love breakfast so of course I am all over these muffins!

      Reply
    3. Paula - bell'alimento says

      November 15, 2015 at 9:59 pm

      Not a morning person either ; ) These look amazing.

      Reply
    4. Renee - Kudos Kitchen says

      November 15, 2015 at 5:05 pm

      I'll bet the rye flour adds a great flavor along with the chocolate. I really like the looks of these muffins, too. Great recipe!

      Reply
    5. Carolyn says

      November 15, 2015 at 9:48 am

      I never would have thought of using rye in a sweeter muffin like this. But I can totally dig it!

      Reply
    6. Nikki @ Nik Snacks says

      November 15, 2015 at 4:16 am

      You're a cat wrangler, too? A woman after my own heart. You've also just given me life with a new breakfast idea in muffins like yours. Score! Choc & rye? I'm in.

      Reply
    7. Nutmeg Nanny says

      November 14, 2015 at 11:52 pm

      I'm the worst at eating breakfast and HATE cooking right away in the morning. Usually I wake up and eat something quick and then find the energy to cook around 10am. These muffins look perfect for morning snacking plus I get an excuse to eat chocolate in the morning.

      Reply
    8. Sofia | From the Land we Live on says

      November 14, 2015 at 11:48 am

      HA matching socks are totally overrated. Sometimes matching happens by accident but I don't remember the last time I tried. Love these muffins, especially the chocolate + pear combination...SO good.

      Reply
    9. Heather | All Roads Lead to the Kitchen says

      November 14, 2015 at 11:47 am

      Loving the rye flour in here, and the cocoa nibs sound like perfection against the pears. Plus - hellllo beautiful!

      Reply
    10. Kimberly @ The Daring Gourmet says

      November 14, 2015 at 2:12 am

      What a delicious flavor combination, I've no doubt I would love these!

      Reply
    11. Lora @cakeduchess says

      November 13, 2015 at 10:28 pm

      I am also a compulsive stress-baker, a coffee fiend, and an obsessive reader! I wish I could say that I wear colorful tights, but it's way too hot here all year in FL:) Lovely muffins and a way to use rye flour that I normally wouldn't consider!

      Reply
    12. The Food Hunter says

      November 13, 2015 at 5:25 pm

      I love the flavor combination of these muffins

      Reply
    13. suki says

      November 13, 2015 at 1:52 pm

      That looks perfectly neat :) and delicious!

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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