Rye and Cornmeal Muffins With Caraway Recipe (2024)

Excellent muffins that keep well for an extra day or two. Strange though, that the recipe calls for whole wheat and rye flours. Not until you get to step 2 do you find that pastry flour is called for. I happened to have whole wheat pastry flour on hand and used it. Not sure if there is such a thing as pastry rye flour. Not really clear from step 2.

The dry ingredient weights, according to the KAF chart:106g rye flour96g whole wheat pastry flour54g cornmeal

Didn't have buttermilk or much flour, so I ground up some wheat berries, mixed with what little (mystery) flour I did have, and thinned some yogurt with milk. Also used corn instead of canola oil. Came out really well. Great flavor. I think it's the perfect hint of caraway, unless you're an exceptionally big fan. I happen to be one, so maybe next time I'll try 1 Tbsp. Also might try adding 1/2 tsp of black pepper, or for a real twist, some finely chopped sauteed onion.

These muffins are delicious. I love that they’re not sweet. I upped the cornmeal to 1/2 cup and reduced the flours accordingly. Next time I’m going to add some berries. I think these muffins (minus the berries) would go really well with lox.

Wonderfully textured and flavored. Adapting to what I had on hand, they worked beautifully with buckwheat instead of rye flour and cumin instead of caraway seeds. Baked for about 20 mins.

My alteration: used half cup each whole wheat and AP flour as I did not have whole wheat pastry flour. Simple, good nutty flavor with a little molasses note. Would have loved more of a crunchy crust or crunchy mix in. Next time!

These muffins were delicious with a breakfast of eggs and smoked fish. I had to use medium grind whole wheat bread flour and medium grind rye, and my muffins came out of the oven too soft too pull out of the tin without crumbling. Allowing them to cool in the tin remedied this entirely, and might be useful for other home bakers as well. Also, if you a home mill you can grind whole wheat pastry flour from soft wheat berries, which are often sold in groceries by weight. Grind them fine.

The dry ingredient weights, according to the KAF chart:106g rye flour96g whole wheat pastry flour54g cornmeal

I started off unsure whether I liked this, but next day, toasted with butter completely won me over. Next time I might try baking at a higher heat and/or a preheated pan because I prefer this kind of muffin to have almost a crunchy exterior. It needed several minutes resting before removing from the pan.

Perfect combination with the beet and mushroom borscht.

These came out very well - baked in about 16 mins as other commenters have said. I substituted coconut milk and lemon juice for the buttermilk.

I used whole wheat and pumpernickel (not the pastry variety) for these muffins and they came out beautifully, but did shorten the baking time by about 10 mins, even though I divided them into 6 extra large muffin cups. My oven waa broken and I used my toaster oven to bake these, so the more direct heat might have been a factor. Topped them with extra caraway and crumbled fried onions before baking, then ate them with a little pat of butter and some red onion jam. Perfect sweet savory combo!

Had no caraway so used ajwain, an Indian spice sometimes used in batters, with a little pepper and chilly. I'm not a baker but they came out beautifully and I enjoyed my spices.My spice packet said ajwain was lovage, but I'm not sure of that is accurate.

I absolutely do not like caraway seeds. Curious if anyone made them with any other seeds that worked?

these we’re good along side a plate of collards and poached eggs. I used 4 TBSP melted butter in lieu of oil. To half of the batter, I stirred in a big handful of raisins. I used a tbsp of caraway. Next time I will add toasted pecans or walnuts in addition to or perhaps instead of the raisins,and serve with either caraway butter or chive butter.

I am pregnant in the time of covid and ran out of rye bread. Also have no yeast to make bread with. Found this recipe and my god. It is amazing. Best muffins I have ever made. And now I can get my rye fix!

Great muffins. Add more caraway (esp if you love the flavor, as written you'll get a hint), and we added currants for a touch of sweetness to offset the savory (for breakfast, anyway).

I've never seen rye pastry flour in stores. How does it differ from rye flour?