Name: Scandinavian Rye Muffins
Cook time: 25 min
Total time: 3¼ hr
Yield: Makes 24 small muffins
Ingredients: 1½ teaspoons active dry yeast (from a ¼-oz package); 1½ teaspoons packed light brown sugar; 1 cup warm water (105-115°F); ⅔ cup rye flour; 1¾ cups plus 1 tablespoon all-purpose flour; 1½ teaspoons finely grated fresh orange zest; ¾ teaspoon salt; ¼ teaspoon anise seeds; ¼ teaspoon ground cumin; ¾ teaspoon caraway seeds; 2 tablespoons unsalted butter, melted and cooled, plus additional for greasing; 2 tablespoons molasses (not blackstrap); Vegetable oil for greasing; 1 large egg, lightly beaten, for egg wash; ½ teaspoon flaky sea salt such as Maldon; an instant-read thermometer; 2 nonstick mini-muffin pans with 12 (1¾-inch-wide) muffin cups

Photo of rye muffins in a muffin tin on a marble countertop.

Photo by Joseph De Leo, Food Styling by Lillian Chou

Inspired by limpa bread, these lightly spiced, yeasted muffins are flavored with caraway, cumin, anise, and orange zest. They are satisfying without being heavy, and a sprinkling of sea salt finishes them off nicely.

Recipe notes

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