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Rye Chocolate Streusel Muffins with Strawberry Pink Peppercorn Butter

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 10 muffins + 1 cup strawberry butter


Streusel for Muffins:

  • 4 tablespoons unsalted butter cubed and melted
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • Pinch of salt
  • 2/3 cups all-purpose flour

Rye Chocolate Muffins:

  • 1 1/4 cup rye flour
  • 1 cup all-purpose
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ounces unsalted butter melted and cooled
  • 1 cup whole milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chopped dark chocolate chips or chunks

Strawberry Butter with Pink Peppercorns

  • 1/2 cup chopped strawberries
  • 2 tablespoons white granulated sugar
  • 1 cup unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pink peppercorns plus more for garnish


  • To make the streusel topping for the muffins: To a small bowl, add the butter, sugars, spices, salt and flour. Mix with your hands until clumpy. Set aside.
  • To make the muffins: Preheat your oven to 350 degrees F. Place 9 muffin liners in your muffin pan.
  • To a large bowl, whisk together the rye flour, all-purpose, brown sugar, white sugar, baking powder, baking soda and salt. In a 2 cup measuring cup or medium bowl, whisk together the milk, melted butter, egg and vanilla extract. Create a well in the dry ingredients and in one batch, pour the milk and egg mixture. Mix just until you no longer see any flecks of flour. Be sure to not overmix (this will overdevelop the gluten and create tough muffins). Fill the 10 muffin liners about 3/4 of the way full with batter. Sprinkle the tops with the streusel, adding a bit more than you think you should add.
  • Transfer to the oven to bake for about 15 to 20 minutes, rotating them at the 7-minute mark, until a skewer when inserted into the centers comes out clean. Cool the muffins in their tin for 5 minutes and then transfer them to a cooling rack.
  • To make the strawberry butter, add the strawberries and sugar to a small saucepan, set over medium-low heat. Cook until the strawberries have softened and release its juices and a syrup forms, about 3 to 4 minutes. Run the mixture through a strainer, discarding any pulp. In the bowl of a stand-up mixer with the paddle attachment, add the butter, 2 tablespoons of strawberry syrup, salt and freshly ground pink peppercorns. Mix until completely incorporated. Serve alongside the muffins


Serving: 8g