1. Preheat the oven to 350°F. Grease the wells of a standard muffin tin, or line with papers.

  2. In a mixing bowl, whisk together the dry ingredients (set aside 1 tablespoon of the seeds to sprinkle on top of the muffins).

  3. In a large measuring cup, whisk together the vegetable oil, sour cream (or yogurt), milk, and eggs. Add the wet ingredients to the dry and mix until combined. The batter will be thick.

  4. Scoop the batter into the prepared pan and sprinkle the tops of the muffins with the reserved seeds. Bake for 20 to 25 minutes, until a paring knife inserted in the center of a muffin comes out clean.

  5. Remove from the oven and tilt out of the pan to cool on a rack. Serve warm.

  6. Store the leftover muffins, well-wrapped, at room temperature for up to 3 days or in the freezer for up to a month.

Tips from our Bakers

  • You can substitute King Arthur Unbleached Bread Flour and Rye flour with 2 cups (8 1/2 ounces, 240g) King Arthur Rye Flour Blend.
  • You can make a loaf of savory quick bread from this batter by pouring it into a greased 8 1/2" x 4 1/2" loaf pan. Sprinkle the top with the reserved seeds, and bake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean.