These muffins are adapted from the cookbook, Better Baking, by Genevieve Ko. The book features recipes made with natural sweeteners and a variety of wholesome ingredients like rye flour, ancient grains, and nuts. I love the concept of creating healthier baked goods that do not sacrifice flavour – especially for muffins, which I usually prefer to be healthy snacks over decadent, sugary treats. These muffins are best made with rye flour, however you can substitute whole wheat flour if you’d like. There is just enough sweetness to enhance the flavour but they do not taste sweet. The crunchy walnut cinnamon sugar topping is reminiscent of a coffee cake – but a healthy one!
Healthy Rye Coffee Cake Muffins with Berries
Muffins inspired by the crunchy streusel top of coffee cake, but healthy. Not overly sweet, made with rye flour and sweetened with maple syrup. They don't have any butter or oil, just sour cream!
Servings: 12 muffins
Ingredients
- 1 cup rye flour (can use whole wheat instead)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup full fat sour cream or higher fat yogurt (10%), room temperature
- 2 large eggs, room temperature
- ¾ cup maple syrup
- 1 cup strawberries, diced (thawed if frozen) or blueberries (NOT thawed if frozen)
Crunchy Topping
- ¾ cup walnuts, chopped
- 2 Tablespoons coarse sugar, like raw or turbinado (brown or white sugar will work too)
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 400°F and generously grease a muffin tin with cooking spray or butter. You can use muffin tin liners but the muffin edges won't be as crisp and brown.
- Whisk together the rye flour, all-purpose flour, baking soda, salt, and cinnamon in a large bowl. In a medium bowl, whisk the eggs until smooth and frothy. Add the sour cream and maple syrup and whisk until smooth.
- Add the berries to the flour mixture, folding them in to coat with flour. Pour the wet ingredients into the flour mixture. Fold together until no flour remains visible.
- Divide the batter evenly in the prepared muffin cups. The batter should fill all 12 cups. Sprinkle the tops with the walnuts. Mix together the coarse sugar and ¼ teaspoon cinnamon in a small bowl. Sprinkle the tops of muffins with the cinnamon sugar mixture.
- Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes before removing the muffins with a knife. Cool muffins on the wire rack.
Notes
- Because there is no oil or butter in this recipe, it’s important to use full fat sour cream