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Pumpernickel Muffins Recipe

Pumpernickel Muffins Recipe

These dense muffins are a perfect accompaniment to a hearty entree. The rye flour gives the texture some and the dried cherries add to the flavor.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:6 servings


  • 3/4 cup rye flour
  • 2/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon molasses
  • 1/2 ounce unsweetened chocolate, melted and cooled
  • 1/4 cup dried cherries


  • 1. In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt.
  • 2. In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries.
  • 3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Facts

1 each: 264 calories, 12g fat (2g saturated fat), 36mg cholesterol, 260mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 5g protein.

Reviews for Pumpernickel Muffins

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angelasandoval User ID: 2401339 108131
Reviewed Apr. 30, 2010

"Didn't really taste like pumpernickel to me, but they were the most delicious brown molasses muffins! Wonderful taste & texture!"

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