© 2014 Green Kitchen Stories Chocolate_rye_muffin_01

Double Chocolate Rye Muffins

Days are short and cold and the sun rarely makes an appearance in Stockholm this time of the season. It’s an excuse good as any to indulge in deep and rich dark chocolate treats. These muffins will fill your belly, warm your heart, smudge your fingers with chocolate and put a shining smile on your lips. On a quick glance they look like the naughtiest treats in town, but they are actually not as bad as they seem. Our muffins are stuffed with whole grain rye, coconut milk, natural sweeteners and if you steal one straight from the oven, bitter dark chocolate will still be runny on the top.


All Danish people are familiar with the rye + chocolate combination. Danes have this weird but yummy habit of putting thin pieces of chocolate – pålægschokolade – on a piece of rye bread and call it breakfast. It truly is a delicious combination, the richness and sour tang of the rye goes so well together with the darkness and bitter sweetness of the chocolate. But let’s not fool ourselves – this is by all means a dessert, not breakfast, whatever the Danes might claim.


We often use rye when baking bread, pizza or pancakes, but this was the first time we used it in muffins. It works really well. They rise quite a bit when baked and are less dense than you might expect. But they are not the super airy and light kind of muffins that we usually bake during the summer. No, these are deep and rich. One is enough to fill your belly. They are dairy free and you could probably replace the eggs with chia seeds or some other egg replacer to make them entirely vegan. We haven’t tried it ourselves so please leave a comment if you try it, we’d love to hear your method.


Double Chocolate Rye Muffins
Makes 12 large muffins

This recipe is a bit heavy on maple syrup, but it is needed to balance the bitterness from the rye and chocolate. You could replace some of it with a ripe banana or pear for a healthier and fruitier touch.

Dry ingredients
1 scant cup / 240 ml / 150 g whole grain rye flour
1 cup / 240 ml / 125 g fine spelt flour
6 tbsp cacao powder

2 tsp baking powder
1 tsp baking soda
1 tsp coarse sea salt

Wet ingredients
3 eggs
1 cup /240 ml full-fat coconut milk

2/3 cup / 160 ml maple syrup

2/3 cup / 160 ml cold-pressed olive oil
100 g 75% dark chocolate (of your choice), coarsely chopped

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners. Sift together all dry ingredients in a large mixing bowl, save half of the sea salt for topping. Crack the eggs in a separate bowl and beat them for about a minute. Then add coconut milk, maple syrup and olive oil while constantly stirring. Add the dry mixture to the wet mixture. Chop the dark chocolate and add half of it to the batter. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins and top with the rest of the dark chocolate. Bake for about 18 minutes. Sprinkle with sea salt and serve. Best enjoyed still warm from the oven.


Dear Friends! We will teach a Nutrition, Cooking & Yoga workshop that will take place in Lisbon, Portugal 5–6 April. We are collaborating with the yoga center Casa Vinyasa in central Lisbon to arrange a weekend workshop where we all will cook and do yoga together. Luise will have a nutrition class before we start cooking together. If there is any interest, David has also agreed to hold a half-day workshop in food photography and styling. Let us know when signing up, if you’d be interested in that and we’ll make room for it. To get more information about the weekend and how to sign up, send an email to: [email protected]

Hoping to see you there!



  1. Covadonga
    Posted 22 Jan ’14 at 20:19 | #

    Truly gorgeous and I bet delicious too. I can’t wait to try them!

  2. Posted 22 Jan ’14 at 20:37 | #

    very special and delicious – but 1 cup flour = 240 ml? warm regards Susanne

    • Posted 22 Jan ’14 at 20:51 | #

      Hi Suzanne, 1 US cup flour = 240 ml flour. I have now also added the weight to give a more exact measurement.

      • Posted 22 Jan ’14 at 21:02 | #

        thanks David thats more familiar for me! enjoy your evening

  3. Posted 22 Jan ’14 at 20:44 | #

    looks so rich and heavenly. I have never tried rye flour, will be interesting here.

  4. Posted 22 Jan ’14 at 20:50 | #

    This looks delicious! I look forward to trying these–dark chocolate is perfect at any time of year…
    And I wish I was still living in Europe — I would have signed up for that weekend in a heartbeat!! Hope you have a wonderful time in Lisbon:)

  5. Alice
    Posted 22 Jan ’14 at 20:52 | #

    Oh my God, they look so mouth-watering, I can’t wait to try them! Or I should maybe wait for the end of my exams and then indulge myself in such a sweet and rich treat ;)
    (And I am already jealous of all the people who will attend your course =P Well I don’t feel that I will manage to come but one never knows… but nevertheless enjoy preparing und doing it!)

  6. Posted 22 Jan ’14 at 20:55 | #

    looks tasty! and such amazing photos!

  7. Marie
    Posted 22 Jan ’14 at 21:05 | #

    They look so so so delicious. Can’t wait to make them this weekend. All of your recipes are just gorgeous and an amazing inspiration for a new born vegetarian. Was lucky enough to get your book for Christmas, it’s my new favourite book! Your photos are outstanding and super inspiring. Keep up the good work!!

    Giv Elsa et kram fra mig og sig hun har nogle meget dygtige og beundringsværdige forældre :)

  8. Posted 22 Jan ’14 at 21:40 | #

    Even your muffin pictures gives me a sugar high! Absolutely gorgeous pictures again! The workshop sounds exciting – Good luck!

  9. Posted 22 Jan ’14 at 21:42 | #

    This both looks and sounds amazing! Thank you so much for sharing and being the most beautiful and inspiring blog ever! I really love your style and philosophy. All of your recipes and pictures are just absolutely fantastic! Thanks for being such great inspiration!

    PS: The yoga and health cooking course sounds just perfect and amazing. Do you have any thoughts on what the prise will be?

    Hanna // happyfoodstories.blogspot.com

    • Posted 22 Jan ’14 at 21:55 | #

      Hi Hanna! We just need to double check the prices, but we can honestly say that it will be a very affordable event. Probably the least expensive that we will do this year. The cooking workshops will be approx 4 hours long and include lunch. I promise to get back to you with more specific prices soon.

  10. Melissa
    Posted 22 Jan ’14 at 21:46 | #

    These muffins look so extraordinately delicious that I would love to bake them just right at this moment, but unfortunately I have to wait until the supermarkets reopen!
    I love your recipes. Can’t you come over to Germany for another yoga and cooking week-end? That would be gigantic! Please! :)

  11. Posted 22 Jan ’14 at 21:55 | #

    It’s definitely a good time for a chocolate treat like this!! YUM!

  12. Alice
    Posted 22 Jan ’14 at 21:59 | #

    Oh, I forgot to comment on this strange habit of Danes ;) when I was a child I often had (semi-dark) bread with chocolate as an afternoon snack, and nothing could make us happier. Unfortunately nowadays I have to note that many kids receive (in day-care or holidays centers) all kinds of sophisticatedd unhealthy super-sweet industrial pastries instead of this easy und savoury snack. It makes me a bit sad…
    Well sometimes I still eat whole grain bread with dark chocolate as a snack between two lectures. One of my colleagues remarked once that it was actually quite typical for us Swiss. Now I know that we are not the only ones to have this (and the rye bread as well ^^)

  13. Posted 22 Jan ’14 at 22:01 | #

    The combination rye – chocolate is to die for! I want one of those muffins now!!


  14. Posted 22 Jan ’14 at 22:08 | #

    Hi there!

    Amazing once again.

    A question about Lisbon. Could we sign up for only the nutritional workshop? Or can we only submit on the whole weekend?

    • Posted 22 Jan ’14 at 22:22 | #

      Hi Charlotte, I don’t think you can take the nutritional class without the cooking workshop. You can however choose to only sign up for the first day, which is a 4 hour program that includes a nutritional class and a cooking workshop where we prepare a big lunch together. You can email Casa Vinyasa for a more detailed program and prices: [email protected]

      • Charlotte
        Posted 23 Jan ’14 at 11:44 | #

        Thats what I meant! Thank you! Hope that my exam schedule will allow me to go, if so I will be there!

  15. Ingrid
    Posted 22 Jan ’14 at 22:13 | #

    Hi David & Luise! These muffins look great. Will try to make them soon. How long do they stay well, and how do you store them? And one other question. Will you by any chance also come to Amsterdam this year for a workshop. I would love that!

    • Posted 22 Jan ’14 at 22:26 | #

      Hi Ingrid, we might actually come to Amsterdam for a workshop by the end of February as our book will be released in Dutch then. The program for the book launch isn’t entirely decided yet, but we’ll announce it on the blog once it is.

      • Ingrid
        Posted 23 Jan ’14 at 17:09 | #

        That would be awesome! I really want to purchase the book!

  16. Posted 22 Jan ’14 at 22:29 | #

    Look absolutely delicious! I’d love to go to Lisboa, I hope I’ll have the time and money…I’ll do my best! I would love the food photography and styling workshop in addition to nutrition and yoga – wow that sounds like a holistic experience!

  17. Posted 22 Jan ’14 at 22:38 | #

    OMG I’m soooooo excited :))))) your coming to my yoga shala, and i´ll be there yeahhhhhhhh

  18. Posted 22 Jan ’14 at 22:49 | #

    These look DIVINE! I actually have never baked with rye flour but I happen to have some on the pantry right now. Can’t wait to try them! ❤️

  19. Jayme
    Posted 22 Jan ’14 at 23:07 | #

    Can whole milk be substituted for coconut milk? Thanks!

    • Posted 23 Jan ’14 at 00:39 | #

      Hi Jayme, I would rather replace the coconut milk with yogurt or buttermilk. Good luck!

  20. Posted 22 Jan ’14 at 23:14 | #

    Lisbon? I leave in Porto, the second largest city in Portugal and nearly 400km away from Lisbon. I’ll see if I can go, it would be fab :)

  21. Kelly
    Posted 22 Jan ’14 at 23:28 | #

    They sound delicious, can I also replace the rye flour for more spelt flour?

    • Posted 23 Jan ’14 at 00:38 | #

      Hi kelly, yes you can skip the rye flour. You will probably end up with a slightly lighter and less decadent muffin. But good nevertheless.

  22. Lauren
    Posted 23 Jan ’14 at 00:40 | #

    Hi David and Luise, these muffins look delicious! Could you perhaps suggest a gluten-free alternative? Do you think buckwheat/brown rice flour combo would work? Many thanks!

    • Posted 23 Jan ’14 at 23:38 | #

      Hi Lauren, We often use an almond/buckwheat flour mixture (and sometimes oat flour) when making gluten free muffins. Let us know if you try it.

      • Posted 16 Feb ’14 at 02:15 | #

        Hi David, I just wanted to let you know that I tried a gluten-free version of your muffins using a mixture of buckwheat flour (1 cup) and oat flour (1 cup), which turned out really well. I used 1/2 cup olive oil and 1/2 cup maple syrup and 1 banana. They could have been a touch sweeter so will use more maple syrup next time. The mixture was very runny (my eggs were extremely large) so I added a bit more buckwheat flour at the end. After filling a tray of 12 muffins I had extra batter left over so I poured it into a cake tin and once cool I cut into brownie sized squares. Very delicious, thank you! All the best.

  23. Michaela
    Posted 23 Jan ’14 at 01:08 | #

    Can’t wait to try these out! Do you think subbing coconut oil for the olive oil will work?

  24. Posted 23 Jan ’14 at 01:10 | #

    I need to try rye flour soon. Loving the dark color and YUMMY on the double chocolate!

  25. Posted 23 Jan ’14 at 01:33 | #

    how awesome for you guys teaching that class! Sounds awesome. I love the look of these muffins and will be making them for a quick weekend trip to the mountains. Something rich but not entirely heavy is just the thing I need. Beautiful photos too. Hope you all are well, sending hugs.

  26. Posted 23 Jan ’14 at 02:09 | #

    These look absolutely amazing! Definitely pinning this recipe to try soon!

  27. Posted 23 Jan ’14 at 03:32 | #

    Hello David and Luise,
    As a long time reader, I am reaching out to see if you know of any volunteer or internship opportunities in Scandanavia? I will be finishing my undergraduate degree in Southern California and am so inspired by the work you two do. I am hoping to pursue a natural chef certification in the autumn of 2014, but would like to gain more experience in Europe before I begin my masters program. I have spent extensive time in Italy, and would love to explore options in Northern Europe. I figured you both must have an extensive network of like-minded gastronomes, creatives, and health gurus. Do you know of any places or people that are in need of an intern or volunteer for the summer/fall of 2014? Any suggestions or ideas would be so helpful. Green Kitchen Stories has played such an instrumental role in the trajectory of my health, my passion, and now my career.

    Sending love and light.


  28. Posted 23 Jan ’14 at 05:07 | #

    These muffins will fill your belly, warm your heart, smudge your fingers with chocolate and put a shining smile on your lips. What a beautiful line.

    Interesting use of rye flour – has made me want to experiment.

  29. Julie
    Posted 23 Jan ’14 at 06:18 | #

    This looks yummy, I will try to make it this week-end. I am always on the lookout for vegan recipes, i have never succeeded in making anything good with chia seeds or egg replacer. Would you know what qty of chia seeds i should use to replace 3 eggs? Will they still rise properly?

    Thanks, and I love your blog, i am on it EVERYDAY!

    • Kathrine
      Posted 23 Jan ’14 at 19:24 | #

      Hey. Never used chia seeds but I always use 1 tablespoon of ground flax seed to 2-3 tablespoons of water per egg required. Mix it up and let it go gelatinous then add as you would the egg. Works just like egg, but waaaay better for you!

    • Kathrine
      Posted 23 Jan ’14 at 19:54 | #

      Have never used chia seeds before but I always use 1tablespoon of ground flax seed to 2-3 tablespoons of water per egg required. Mix together, wait to go gelatinous then used as the eggs. Works just as well as egg but waaaay better for you!

    • Kathrine
      Posted 24 Jan ’14 at 13:26 | #

      And I just read that you should use 1 tablespoon of chia seeds to three tablespoons of water per egg required, mix, let them go gelatinous and then use as an egg.

  30. Posted 23 Jan ’14 at 07:37 | #

    I would love to go. Emailded right Aaah!

    • Posted 24 Jan ’14 at 20:50 | #

      oh wow. such a weird message: my laptop crashed. I emailed right away, that’s what I meant. SORRY!

  31. Posted 23 Jan ’14 at 08:26 | #

    I was very excited to see the recipe for these muffins when I first saw their picture on instagram. I really enjoy baking with rye flour and agree that chocolate and rye is a wonderful combination. Can I also just say that I love that these muffins look like really good muffins? So often when I see recipes for muffins that combine wholemeal or ancient grains, use alternative sweeteners and plant-based milk products the muffins come out flat and dense-looking and not at all like the well-risen muffins we all love so much!

  32. Posted 23 Jan ’14 at 08:52 | #

    I keep seeing recipes for rye chocolate cookies so I love how you’ve turned this amazing combination into a muffin. The texture looks perfect and I can imagine the coconut milk gives them a beautiful creamy moistness.

  33. Posted 23 Jan ’14 at 09:20 | #

    Oh wow! How could anybody stop at one of those!! Some recipes you just know are going to be winners, and this definitely looks like one of them. Rye and chocolate sounds like the perfect combination too. Thanks for this great post :)

  34. Posted 23 Jan ’14 at 09:22 | #

    Yum, these look heavenly. I love the richness coconut milk adds to baked goods. And your cooking and yoga retreat sounds amazing. Thanks for continuing to inspire us all with your recipes and retreats!

  35. Posted 23 Jan ’14 at 10:23 | #

    Soooo gorgeous! Might have to make these today on this very grey day over here! Need a little chocolate in my life and this recipe looks like the way to do it! YUM! Will email for more info about the weekend, very interested! Thanks, as always, for all that you do! x

  36. Posted 23 Jan ’14 at 11:48 | #

    These look utterly scrumptious! So lovely to see that they are full of good things too. Definitely going to bake some.

  37. Posted 23 Jan ’14 at 13:15 | #

    These look spectacular, and SO unusual! What enviably clever people you are for coming up with such a gorgeous recipe and taking such beautiful photos :D

  38. Posted 23 Jan ’14 at 14:10 | #

    wow. the pictures look fantastic! :)

  39. Sara
    Posted 23 Jan ’14 at 14:21 | #

    hej! as a dane i do love the combination of chocolate and rye and look forward to try this recipe.
    i have a couple of nerdy questions, though, that i would love to have your answer on:
    1. in sake of using local ingredients i tend to prefer real milk products to coconut products. how fat is the coconut milk you use, so i have an idea of how fat the milk product should be?
    2. why do you use both baking powder AND baking soda? as far as i understand baking powder is basically baking soda + some acidity to activate the soda, so normally you use baking soda in a recipe where there is plenty of acidity (e.g. from buttermilk) or you use only baking powder. i really don’t understand the need to use both?
    thanks for the inspiration

    • Posted 23 Jan ’14 at 21:56 | #

      Hi Sara, If you don’t like using coconut milk, you could replace it with buttermilk or yogurt. It will give them a rich flavor with a tangy twist.
      About the baking soda. I’m not a scientist, but in my experience a mixture of both baking powder and soda helps the muffins to rise more. I should add that I have used buttermilk in most of my muffin recipes. I didn’t even reflect about the baking soda when we used coconut milk this time (old habits). Especially not since they turned out so good and high. But you might have a point. Perhaps the baking soda isn’t really needed. Do let me know if you try the recipe without it!

  40. Posted 23 Jan ’14 at 14:56 | #

    Oh boy these muffins of yours look moist and scrumptious!!! I cannot wait to give them a try soon. Any suggestions for a GF version with a similar hearty bite besides almond/coconut/teff flour? Any plans in giving a workshop here in the US sometime down the road? I would love to attend it if I was living closer. Thank you!

  41. Jen
    Posted 23 Jan ’14 at 15:36 | #

    I’m trying to use up the contents of my pantry in anticipation of a move so I was thrilled to see that these use whole grain rye flour, because I’ve got a LOT. But I don’t have spelt flour – would wheat (or whole wheat) flour be acceptable substitutes?
    Thanks for a delicious-looking recipe!

    • Posted 23 Jan ’14 at 21:37 | #

      Hi Jen, yes you could easily replace the spelt with wheat or whole wheat. Happy baking!

  42. Posted 23 Jan ’14 at 15:45 | #

    These muffins look so tempting! Love the combination of rye & chocolate. I made the salted chocolate rye cookies from Tartine Book No. 3 last Tuesday and totally fell in love with them (recipe can be found on the Apt. 2B Baking Co. blog: http://apt2bbakingco.blogspot.fi/2014/01/tartines-salted-chocolate-rye-cookies.html).

    Stay warm,

  43. Posted 23 Jan ’14 at 16:12 | #

    I love the idea of rye with dark chocolate – can’t wait to try it. Looks mouth-watering tasty!

  44. Posted 23 Jan ’14 at 16:27 | #

    They look amazing! One question, may I replace the maple syrup with… honey? or something else? Maybe organic brown sugar? Maple syrup is so expensive In Chile.

    • Posted 23 Jan ’14 at 21:36 | #

      Hi, yes you can replace the maple with honey if you prefer. I imagine any type of sugar would work fine as well.

  45. Posted 23 Jan ’14 at 18:13 | #

    Just one word… Amasing!!! From Portugal I say… Amasing Muffins!! :)

  46. Lisa
    Posted 24 Jan ’14 at 05:16 | #

    Just ate one warm out of the over. Delicious! Not nearly as rich as they look. I might even have a second…Thanks for the recipe.

  47. Zulejka
    Posted 24 Jan ’14 at 08:25 | #

    They were so hauntingly gorgeous I had to bake them right after I got home from work. I love their texture, it’s like velvet, and the honey-like taste of rye (maybe it’s just me tasting that?:)), but I do find the soda flavour quite overpowering (but again, it may be just me with my pregnant tastebuds) – or is it possible soda doesn’t match with raw cocoa?

    • Zulejka
      Posted 24 Jan ’14 at 08:28 | #

      Oh, and I made them with chia seeds instead of eggs, I think they work really well as a substitute.

  48. Posted 24 Jan ’14 at 12:41 | #

    Such a gorgeous recipe! I am craving chocolate these days and I love the fact that I can bake something that is actually made healthier without tasting like crap.

    I happened to watch a snippet from a tv show yesterday in which a guest made a ‘healthy/light’ version of Sacher Torte. It was hideous: she didn’t use any fat, except for some soy cream (which I would not label as healthy for the life of me). When they took it out of the oven, it looked so dry and crumpled it almost looked like she was cutting through layers of cardboard.
    How can you expect people to take ‘healthified’ desserts seriously if you end up offering them recipes like that one?

    Thank you for spreading your awesome recipes. I ended up loving desserts like yours way better than regular ones!

  49. Posted 24 Jan ’14 at 14:23 | #

    This looks so yummy! :-) Hugs

  50. Julia
    Posted 24 Jan ’14 at 17:37 | #

    I tried them today and they tasted d-i-v-i-n-e.
    Mine rised wonderfully and my kitchen smelled like eggs, even though I didn’t used any eggs!
    I only baked the half and made little adjustments.
    First I tried using chia instead of eggs. I was afraid of substituting whole honey for maple( not the biggest sweet tooth) and went with using a banana to substitute a big part of the maple syrup and added a bit honey.
    My chocolate was >80% which made it quite bitter but just the way I love it
    Mine were less sweet but on purpose! I could taste the nuttyness of the flours and the banana gave it a fruity twidt. I ended up eating three! of them… I regret nothing

  51. Clemency B-C
    Posted 24 Jan ’14 at 23:45 | #

    I just finished baking then eating my first (most likely of many!) batch. These are delicious!! The texture, colour and flavour is completely luxurious. I also have to say the cake batter was heaven, perhaps all the maple syrup :). I instagrammed you a photo that does not even nearly do them justice. Thank you gk!

  52. Posted 25 Jan ’14 at 00:03 | #

    These look scrumptious and decadent! I LOVE dark Chocolate paired with something with a bit of a savory bite. Any suggestions on a gluten free version? Not sure which flour would work best to replace rye, and I’d love to make these. :)

  53. Alva
    Posted 25 Jan ’14 at 11:47 | #

    Hvad er baking soda?
    Jeg har prøvet at slå det op i alle mulige ordbøger, men jeg kan ikke finde det.

    • Posted 25 Jan ’14 at 23:55 | #

      Hej Alva, det heter Bikarbonat på svenska och jag tror att det heter Natron på danska.

      • Alva
        Posted 28 Jan ’14 at 15:34 | #

        Godt at vide
        De smager i øvrigt himmelsk!

  54. nina
    Posted 25 Jan ’14 at 19:25 | #

    I just bought my fly ticket! and tomorrow i will do the bank transfer! I am so happy to meet you and to share love for food and yoga in lisbon that i don’t know for the moment! I can’t believe it! have a wonderful night!

  55. Emily
    Posted 25 Jan ’14 at 20:57 | #

    Oh. Good. Grief. I just made these and tried one right out of the oven and it was heavenly. Tender and ridiculously chocolatey, but wholesome enough that I could almost justify having one for breakfast. I love it!

  56. Posted 25 Jan ’14 at 22:29 | #

    I love the idea of the dark chocolate/rye combination, I’ll have to keep that in mind when I’m baking this winter! It’s not quite as dark in Seattle as in Stockholm, but we’ve had plenty of completely fogged-in days lately, perfect for a hearty winter recipe like this one. The sea salt flakes on top are pretty on the dark muffins and I’m sure they add a nice crunch of saltiness. Makes me wonder what salted caramel muffins would be like.

  57. Nicky
    Posted 26 Jan ’14 at 17:36 | #

    Looks delicious!
    In the Netherlands we have a similar chocolate on bread habit, and it’s called “Hagelslag”. Also really yummy!

  58. Vera
    Posted 27 Jan ’14 at 12:13 | #

    Hi, guys!! I loved the recipe and I’ll be trying it myself shortly (took the weekend to get the few missing ingredients in the pantry :)) and loved even more the possibility to meet you in Lisbon. I’ve asked for info to sign up on the first day, right after reading your post and, up until Saturday, did not have any feedback yet. Hopefully I’ll get some news today!! I cannot wait!!

  59. Posted 27 Jan ’14 at 20:24 | #

    I can’t wait to try these! They sound absolutely delicious! I am excited I discovered your blog and look forward to exploring it! Have a wonderful day!

  60. Posted 28 Jan ’14 at 03:46 | #

    Hello friends… I’ve been meaning to comment ever since I saw these beautiful treats a few days ago. This is truly an inspired recipe. Love everything about it (ok… the chocolate is a huge draw).

    • Posted 28 Jan ’14 at 05:43 | #

      Right!anything rich and chocolatey and you’ve got my attention too! Still waiting to hear back on a good glutenfree flour replacement, although I know the rye would be yummy with the chocolate. I’m allergic… someone please help!

      • Posted 28 Jan ’14 at 08:42 | #

        hello there, hope you don’t mind me adding a suggestion.

        I would try something like half buckwheat flour half besan (chickpea flour) you should end up with a similar texture and flavour to the the rye ie. heavy and wholemeally. I often replace rye flour with that combo or just with straight buckwheat flour. Hope that helps.

        • Posted 28 Jan ’14 at 15:37 | #

          Yes! Thanks so much that’s a great suggestion… Will definitely try that! Much appreciated. :-)

  61. Posted 28 Jan ’14 at 05:11 | #

    chocolate is very delicious thing that every child like to eat that. and this chocolate is also so testy I think. I will try to make it for my little brother.

  62. Posted 28 Jan ’14 at 08:39 | #

    Rye, dark chocolate and dried fruit. One of my all time favourite combinations.

    Perfect images for these dark and delicious beauties.

  63. Posted 28 Jan ’14 at 16:24 | #

    YAY for rye! I just devoured a loaf of sourdough rye bread and delighted in every mouthful. I don’t believe I’m familiar with the chocolate pairing, but most things are better with a little both of chocolate involved :) Wish I could make it to Lisbon, but good luck and congrats on the opportunity!

  64. SJ
    Posted 28 Jan ’14 at 17:53 | #

    They taste absolutely amazing. I tried adding a banana and scaled down on the syrup, as you suggested, and it turned out great! – maybe I’ll be adding some nuts too next time to get a more crunchy texture.

  65. Posted 28 Jan ’14 at 18:25 | #

    I’m loving the rye chocolate combo and was so excited when I saw this recipe. I made a batch in mini muffin tins and they were deeeeeelicious! I subbed flax for the eggs (5TB flax and 9 TB warm water), and used coconut oil instead of olive (its what I had in my cupboard) and the texture and flavor was just perfect. For mini size these cooked for 9 min.

  66. Posted 29 Jan ’14 at 05:21 | #

    oh, my, i do believe these have breakfast written all over them! (which one of my kids would NOT be on board with dessert for breakfast??)

    as a full-fledged half-dane, i’m intrigued by the rye/chocolate combo, and feel it is my ancestral duty (a*hem!) to give these a go. thank you so much for the nudge.


  67. Tamara
    Posted 29 Jan ’14 at 11:22 | #

    These are DIVINE. Thanks. Certainly a recipe to keep in mind once my 3-month old asks for chocolate in the future.

  68. Alice
    Posted 29 Jan ’14 at 22:43 | #

    I don’t know why I said one week ago that I will wait for the end of my exams to bake these muffins… I cheated not once but twice! You definitely know how to tempt people! ;)
    First time I “just” wanted to try them but as I couldn’t eat all of them, I bring some to a friend’s home for a tea time. They are good for a break during learning/exams sessions. Now I think that I have to organize other such tea/coffee pauses…
    Today I redo the no-knead bread but I wanted to combine with other baking when heating the pot so the muffins were perfect for this! Actually, there are just PERFECT. Thanks again!

  69. Posted 30 Jan ’14 at 08:55 | #

    As a dane I definitely grew up munching many, many slices of dark, wholesome sourdough rye bread with (as many as I could possibly fit) slices of dark “pålægschokolade”. Would preferably toast the bread so that the chocolate would melt – definitely a childhood classic! I love rye paired with chocolate, and will probably be baking these muffins this weekend – they look absolutely indulgent!

  70. Oana
    Posted 30 Jan ’14 at 18:34 | #

    I`ve been following you guys for a while now and I`ve tried a ton of your recipes, but never actually interacted with you for some reason, but now I just have to say: these are amazing! I`ve made them today and the whole house smelled like…heaven, especially in this weather. Even though I`ve had a wisdom tooth removed last week and my jaw still has trouble opening I stuffed one of these in my mouth as soon as it was cool enough.

  71. Posted 30 Jan ’14 at 19:02 | #

    sighs, sighs, smiles, sighs again, drools.

  72. sophie
    Posted 31 Jan ’14 at 12:32 | #

    hello! would I be able to replace rye flour with whole-wheat flour without changing the flavour too much? :)

  73. Daniella
    Posted 31 Jan ’14 at 13:02 | #

    Hello, what flour alternative can I use for celiacs?

  74. Colleen
    Posted 31 Jan ’14 at 17:00 | #

    These muffins are fantastic! Instead of Spelt flour, i used all purpose flour because thats all i had. I was lucky to have the Rye flour on hand. As soon as i saw this post, I just had to make them! We are getting over bad colds and trying to deal with these fringed temperatures so this was a great pick me up. I love that these aren’t sweet, but rather savory. Thank you for this recipe.

  75. Pernille Danelund
    Posted 31 Jan ’14 at 17:20 | #

    Hi Luise and David.

    You shouldn’t by any chance happen to have plans for an event in Denmark? I would love that!

    Warm regards,

  76. Posted 31 Jan ’14 at 21:50 | #

    Hi there,
    Just to let you know that tomorrow I am making the second batch of these ultra delicious muffins as I made one batch the day after you published them and they just disappeared in a blink of an eye and my kids keep on asking for more and saying they are the best muffins they have ever had so, thanks a lot for sharing!!

  77. Posted 1 Feb ’14 at 14:33 | #

    Look so delicious…and the pictures are amazing!

  78. Alicia
    Posted 1 Feb ’14 at 18:38 | #

    Just made these for my friends baby shower. Super tasty! I made minis and the recipe made just about 45 mini muffins. This will be my 1 year old son’s first chocolate!

  79. Posted 2 Feb ’14 at 18:34 | #

    Hi guys, todays is sunday morning and Im in San Diego, California!
    Im about to cook your muffins and have them for the super bowl.
    I wanted to ask you, by any chance do you know some good vegetarian/vegan/raw places in Amsterdam?
    thanks and happy sunday!!

    • Posted 2 Feb ’14 at 21:31 | #

      Hi Clara, We haven’t been in Amsterdam for a long while. But I know Sara from Sprouted Kitchen was there and had some good recommendations here. Also Ashlae, from Oh Lady Cakes has compiled a full list of excellent recommendations from a recent trip there. Oh, apart from that, we got an email from a couple that has started an organic salad bar that sounds and looks awesome. Check out SLA! Enjoy!

      • Posted 3 Feb ’14 at 00:02 | #

        Oh wow, thank you So much for the info!
        We had the muffins today, they are AMAZING. I had lots of compliments!
        thanks again! you are so kind,

  80. Laura
    Posted 3 Feb ’14 at 12:02 | #

    These were just delicious – used plain flour instead of spelt because I didn’t have any and used even darker chocolate than the 75% which worked perfectly. Simply yummy!

  81. Posted 3 Feb ’14 at 21:32 | #

    This is perfect! I have some rye flour that desperately needs to used and chocolate is the best solution ever. Thanks!

  82. Andrina
    Posted 4 Feb ’14 at 19:00 | #

    I have just taken a batch of these lovely muffins out of the oven, and they are absolutely divine :)

  83. Alicia
    Posted 4 Feb ’14 at 19:20 | #

    Absolutely delicious, they are soooooo moreish!

  84. Anna Marie
    Posted 4 Feb ’14 at 22:33 | #

    I have made these twice since you posted! I used Almond Flour from Nuts.com to make gluten free. They are HEAVENLY! My only issue is they are sinking in the center and super moist. Should I cut back on the olive oil amount? Or add another egg?

  85. Sally
    Posted 9 Feb ’14 at 09:07 | #

    I made these this morning and they were amazing. The sprinkled chocolate gave a delectable gooeyness and the sprinkle of salt off set the bitter chocolate perfectly. I had to take them to work and share so I wouldn’t eat them all!

  86. Vera
    Posted 9 Feb ’14 at 21:40 | #

    I’ve tried the recipe today and it is yummylicious – new word :)!! My Mother actually lightly soaked her muffin with sweet wine (Moscatel, which is a typical Portuguese wine) and said it brought out even more the chocolaty flavour (it would also go very well with either Port or Madeira)!

  87. B
    Posted 10 Feb ’14 at 04:30 | #

    These are delicious. Thank you for posting this recipe, I think they have enough good stuff in them to justify eating for breakfast – well that’s what I’ve been telling myself.

    I just wanted to share my adjustments for those that are interested, I substituted the eggs for 3 tablespoons of chia seeds mixed with 6 tablespoons of water. I also used one overripe banana and reduced the maple syrup to 100mL and the olive oil to 80mL. I have also made with buttermilk instead of coconut and that works well too.

  88. Posted 10 Feb ’14 at 23:41 | #

    Love mixing rye and chocolate, I had Rye Whiskey and Chocolate Ice Cream once and it was a subtle but surprisingly lovely combination. I imagine it’d be even better in muffin form :)

  89. Juliana
    Posted 17 Feb ’14 at 22:01 | #

    These double chocolate rye muffins are the best! I am enjoying the last one at the moment, and it makes studying so much easier.
    Thank you for this amazing recipe. Den er fantastisk!!! :)

  90. Posted 21 Feb ’14 at 21:05 | #

    Muffins are my favourite dessert, I can’t wait I prepare them by this recipe. Thanks! :)

  91. Ida
    Posted 23 Feb ’14 at 01:46 | #

    Mums, vad gott! Kommer ni ha nån sådan weekend-skola i Sverige? Skulle älska det men det är lite för långt till Lisabon för mig. :(

  92. Georgy F
    Posted 24 Feb ’14 at 09:14 | #

    just made these but with buckwheat flour rather than rye (it was all I had in the cupboard!). they were quite light and fluffy and super-delicious :) Lekker

  93. Maria
    Posted 5 Mar ’14 at 22:32 | #

    I made this muffins this afternoon. They were delicious. I was going to post a photo with them but cannot link it. Maria from UK.

  94. Helen
    Posted 5 Mar ’14 at 22:37 | #

    I have made these today and they are delicious! Thanks x

  95. Emma
    Posted 6 Mar ’14 at 10:48 | #

    I just made these, and they turned out wonderfully! I stuck with using the weighted measurements (i.e. did the recipe in grams). I found that when I compared my weighed out flour to the cups measurements, it was completely different! Same goes for the sweetener (though I used a honey and maple syrup combo, about 80% honey). For future reference, what is your preferred measurement in your recipes? Do you build them using weight, or ml, or cups?

  96. Denice
    Posted 13 Mar ’14 at 17:48 | #

    As a swede moving to Denmark I was a bit sceptical about the whole chocolate-on-dark-bread combination in the beginning. But how I was wrong! I just did a batch of these as mini-muffins and they were delicious! I used chia as egg replacer and homemade orange marmalade instead of maple syrup. They turned out great!

  97. Felicia
    Posted 19 Mar ’14 at 20:58 | #

    When I was looking through your blog posts on your screen, all the food looked delicious but then I saw these muffins. I must admit to you chocolate to me is that ex-boyfriend that you keep going back to. You love him so much but he’s not good for you. I thought to myself, “can there really be healthy?” As I read your blog post my mouth continued to water from the description and the pictures. I must also admit I am not fond on trying different culture foods, that I wasn’t introduced to as a child. I usually stick to the food I know. This, well this recipe has me writing down a grocery list after I post this comment and making the muffins. I am going to make them this weekend! I am so excited thank you for sharing this greatness with us. Oh, and ps.I love that you gave us alternatives to the recipes because you know that not everyone enjoys the same thing and some people may have questions about the recipe. You were one step ahead with that. Thank you.


  98. April
    Posted 22 Mar ’14 at 14:29 | #

    Thanks for this–I’ve been craving the real thing from Copenhagen. I ran out of muffin tins while making these and accidentally ended up with an incredible German chocolate cake. Wrote it down here: http://aprilyee.tumblr.com/post/80347426870/accidental-german-chocolate-cake-cake-1-cup

  99. Hannah Frie
    Posted 27 Mar ’14 at 14:59 | #

    Hi there,
    I got your wonderful book for my birthday last week and have since tried four of the lovely recipes (Falafel, Cottage Cheese Omelette, Rhubarb-Stew and the Baked Oatmeal). They were a huge success, so today I had to try these gorgeous muffins. I didn’t have rye flour at hand so I used spelt whole grain flour which worked great!

  100. Katia
    Posted 27 Mar ’14 at 20:32 | #


  101. Posted 2 Apr ’14 at 08:09 | #

    I wanted something like this for a long time. Chocolate muffins are my favorite. Tried the other day a cake but muffins, ahh. Will do them today. Great post!

  102. Mariam
    Posted 23 Apr ’14 at 08:53 | #

    I made these last night and they were delicious! Even my not-so-healthy ftiends enjoyed them, and their 3 year olds – a definite win given they are hooked onto junk unfortunately and extremely fussy.

  103. Didi
    Posted 4 May ’14 at 22:00 | #

    Oh my! They are surprisingly light and fluffy! I used almond milk because I didn’t have any coconut milk and coconut oil instead of olive oil. I love them! The flavor is so special! Thanks David and Luise!

  104. Posted 19 May ’14 at 04:59 | #

    Je peux vous dire que c’est éternellement du bonheur
    de venir sur ce blog

  105. Karin
    Posted 7 Nov ’14 at 16:25 | #

    I finally decided to try these and offer to my knitting group and they were Devine! I’v been off of wheat and all sugars for 8 months and had a half muffin for myself. I dreamt about them last night!!

  106. Carolina
    Posted 13 Nov ’14 at 00:24 | #

    Hi there!

    I was wandering what will happend if I use only rye flour or spelt flour either on this muffins? I have never baked with rye/spelt before and I don’t know if they will be too dry.
    Actually I never mix two different kind of grain in the same meal, so that’s why I would like to try it just with one grain.


    • Posted 13 Nov ’14 at 22:21 | #

      I think it might become too dry with just rye. So in case you want to only use one grain, I would recommend using spelt. Good luck!

  107. Emily Lee
    Posted 20 Nov ’14 at 20:55 | #

    These muffins came out delicious! The rye-chocolate combination carries an interesting depth. I used ground flax seed instead of eggs, and also light coconut milk instead of full-fat since that was the only one i had on hand. I didn’t have spelt flour so subbed 1 cup whole wheat pastry flour. Also I didn’t have quite enough dark chocolate, so I ended up using only about 40g or so of extra dark chocolate. It was still great. I do think adding the full amount of chocolate would be even better, but these were very good regardless. I shared with some friends this morning and everyone enjoyed them. Thank you for the wonderful recipe!

  108. Maree
    Posted 31 Jan ’15 at 06:46 | #

    I just made these muffins to freeze for kids lunch boxes! Delicious! My kids like dark rye and these muffins will fill them up and they are healthy, bonus. X

  109. Posted 1 Feb ’15 at 09:05 | #

    Thanks for your great recipes!
    Working my way through your book

  110. Joni Lindsay
    Posted 14 Feb ’15 at 13:03 | #

    Just about to make these but only have
    coconut oil and not olive oil
    Do you think it will work?

    Thanks :)

  111. Kelly
    Posted 4 Mar ’15 at 23:50 | #

    I adjust the recipe a bit because I didn’t had everything at home, but wauw it was so so delicious!!
    I also made it glutenfree:
    1 cup almond meal
    1/2 cup rice flour
    1/2 cup coconut flout + 1/3 cup schredded coconut

    Instead of the maple syrup I used honing, instead of the coconutmilk I used almond milk and I also added some extra vanille extract.. I didn’t had any chocolate at home, but the cacao was enough for the intense chocolate flavour!Thank you for this recipe!

  112. Verena
    Posted 8 Mar ’15 at 10:43 | #

    I just love making these muffins! Just saw I don’t have any cocoa powder- do you reckon they taste without it? So just the dark chocolate pieces?:)

  113. Viv
    Posted 9 Apr ’15 at 04:16 | #

    Thank you for the recipe. just made them – they are so pretty! The square of chocolate on top makes them look very inviting. I usually cut back on sugar in recipes, but followed this recipe as written. I think I’d make them a teensy bit sweeter next time, but this recipe is a keeper!

  114. Lindsay Vanderschee
    Posted 12 May ’15 at 19:47 | #

    They look delicious! We are so exited to make them in our cooking class!

  115. Posted 1 Jun ’15 at 22:53 | #

    Just made these yesterday and they were delicious – especially the melted chocolate and sea salt on the top. Also looked so beautiful and a little less unhealthy than the usual cakes I make, thanks so much for the recipe!

  116. Ana
    Posted 23 Oct ’15 at 22:41 | #

    Hi David, Luise and little Elsa.
    I didn’t make it to your workshop last year. Are you, bye any chance, coming to Portugal anytime soon? Whatever it’s for a workshop or for vacation. I live on the north, in Aveiro. I really would love to have your books in my culinary collection. Are you thinking in translating any of them in Portuguese? It would be great for us. Please let us know in the future if you are or bring some volumes with you on your next visit :)
    Thank you.

    • Posted 23 Oct ’15 at 22:52 | #

      Hi Ana, yes our first book is coming out in Portuguese this coming Spring. We might come to Portugal for the release and will right about it here on the blog when we have more info.

  117. Victoria
    Posted 17 Jan ’16 at 00:10 | #

    Just made these today and they are wonderful. I used half of the maple syrup, and instead used half a banana, which made for a good combo as long as you’re not looking for something too sweet! Thanks

  118. Virginie
    Posted 21 Feb ’16 at 20:20 | #

    Just tried these, they’re excellent! Not too sweet. The only thing I’ll do differently next time is I won’t mix part of the salt with the batter, it’s a bit weird when chewing :) Great recipe though, I’d been looking for a “healthy” chocolate muffin recipe for a long time and I’ll be making these again. Thank you for sharing!

  119. Kim
    Posted 28 Apr ’16 at 19:50 | #

    I just made these and I used only spelt flour, because I didn’t have rye and I used greek yogurt instead of coconut milk. They turned out huge and AMAZING. My family loved them too. Thank you for this delicious recipe.

  120. Nat
    Posted 1 May ’16 at 18:19 | #

    These muffins are just amazing!
    I was never really able to eat double chocolate sweet stuff, as my skin is very sensitive to sugar and diary.
    But those I can eat without any second thoughts :)
    I substituted syrup with dates and apple sauce and put coconut oil instead of olive oil. And I have chosen 99% chocolate instead of just dark.
    Totally delicious and fluffy!!!! :-P

  121. Melanie
    Posted 1 Aug ’16 at 21:00 | #

    Hi. I love all of the food I have made from your blog. Especially the blueberry and turmeric muffins and the raspberry and coconut ones. Delicious! I am trying not to eat oil. Is there anything I can replace the oil (also vegan) with that will still give me delicious muffins? Thank you :)

  122. Posted 31 Aug ’16 at 08:05 | #

    Oh yumm! I want to make these now! Love using spelt flour and I can’t wait to try rye flour too. Looking forward to giving these chic muffins a go. (pinned for later) :) Lovely meeting you, see you soon x

  123. Maren
    Posted 24 Dec ’16 at 21:25 | #

    Thank you so much for all the recipes you share! I basically fell in love with cooking this year and your blog has been a big part of it. Tonight we prepared your vegetable lasagna as Christmas dinner and had the double chocolate muffins with vanilla ice cream and warm raspberries as dessert. Sooo delicious! Merry christmas and all the best to you in 2017, Maren

  124. Allison Thotz
    Posted 8 Mar ’17 at 04:30 | #

    This recipe was exactly what I was looking for, I followed the recipe almost to a T, I may have added a few extra chocolate pieces and I only had milk chocolate. But they turned out perfect, moist and rich. Thank you so much for sharing this!

  125. Martje
    Posted 25 Sep ’17 at 23:26 | #

    They feel almost healthy with all the rye flour and the olive oil. ;)
    I’ve made them two timey yet, both times vegan. Once with a bit of apple vinegar and chia seeds, once with homemade apple sauce instead of the eggs. Both versions workes, but the one with the apple sauce was a bit better.

    • Jaimi
      Posted 26 Feb ’18 at 17:34 | #

      Hi Martje
      How much apple sauce did you use?

      • Martje
        Posted 9 May ’18 at 22:19 | #

        Hey Jaimi, i think I’ve used ~80g apple sauce instead of one egg, round about 200g for the whole recipe I guess.

  126. Sarah
    Posted 4 Dec ’17 at 02:24 | #

    It’s a rainy day here in Brisbane today, so perfect for baking. These are amazing, the muffin itself isn’t sweet, you just get little pops of sweetness from the chocolate and then saltiness…so good. I didn’t have any rye flour on hand so just used all spelt, but will definitely try with rye next time as I will be making these agin. Thank you x

  127. Posted 22 Dec ’17 at 21:56 | #

    Hi there – I know this post was several years ago, but I just found it while searching for a (healthy) chocolate cake recipe for my son’s birthday. I plan to bake this batter in a bundt pan instead of the muffin tins. Then I’ll frost it with the date,chocolate & avocado recipe from your recent black bean brownie post. I hope it works well!

  128. Jaimi
    Posted 26 Feb ’18 at 17:32 | #

    Hi these look amazing!

    I’m gonna attempt a vegan version.
    Do you guys use canned coconut milk or from a carton? Is there a difference? The non canned version just seems to be much thinner/watery?


  129. Mary
    Posted 15 Mar ’18 at 18:49 | #

    I just made these this morning and I am in love. I’m not gluten free myself so I’ve never used spelt flour before, but I got some just to try this recipe and I was amazed at the light texture of the muffins even with part gluten free flour! The rye flour gives them a lovely depth as well.

    I mashed a ripe banana, stuck it in a 2/3 measuring cup, and poured in honey to the top (I use honey because it’s cheaper than maple syrup), and then added a bit more honey after tasting the batter to be sure it would be sweet enough. :) The finished result has a rich chocolatey taste without being overwhelming, and is just sweet enough to feel like dessert without being so sweet it gives you a headache or a sugar crash. I love the sea salt on top, too – chocolate + salt is one of my favorite flavors! This is definitely a recipe I’ll return to again and again – soon I want to try variations with chocolate cherry walnut or chocolate pistachio muffins!

  130. April Jackson
    Posted 13 Apr ’18 at 22:36 | #

    Hey! These look beyond amazing!
    Could I make them vegan by replacing egg with mashed banana or flax seed egg / chia seed egg? (Vegan egg replacements and binders) ??? XXXxxxx

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