30-Minute Cheddar Rye Muffins (Fresh Milled or All-Purpose)

May 27, 2026

There’s something so comforting about a warm savory muffin fresh from the oven, especially when it’s packed with sharp cheddar cheese and the hearty flavor of rye flour. These Cheddar Rye Muffins are simple to make, come together in one bowl, and bake up beautifully in just about 18 minutes.

The combination of rye flour and caraway seeds gives these muffins a classic deli-style flavor that pairs perfectly with soups, stews, chili, eggs, or even a simple spread of butter while still warm. Using fresh milled rye adds even more depth and nutrition, but store-bought rye flour works just as well.

One of my favorite things about this recipe is how easy it is for busy days. No mixer, no complicated steps, and very little cleanup. Just add everything to a bowl, stir until combined, and bake. These muffins are hearty enough for a quick breakfast, but also make a wonderful side for supper.

30-Minute Cheddar Rye Muffins

Ingredients

120 g soft white wheat flour (1 cup)
or all-purpose flour

120 g fresh milled rye flour (1 cup)
or store-bought rye flour

12 g baking powder (1 tablespoon)

3 g salt (½ teaspoon)

0.5 g dry ground mustard (¼ teaspoon)

4 g caraway seeds (2 teaspoons)

240 g milk (1 cup)

1 large egg

57 g salted butter, melted (¼ cup)

113 g shredded cheddar cheese (1 cup)

Method

1. Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin pan.

2. Add all ingredients to a large mixing bowl and stir until just combined. Do not overmix.

3. Divide the batter evenly among the prepared muffin cups.

4. Bake for 16-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

5. Let cool in the pan for 5 minutes before serving warm.

Printable Recipe!

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Used in this recipe:

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