About 3 weeks ago rhubarb appeared for the 1st time this spring – as far as we can call the season „spring” – tempting me to indulge in lots of rhubarb compote. Then I started thinking about other ways of working w/ rhubarb… & I decided spontaneously to try rhubarb muffins!
…& because Good Friday is gone & Easter is coming:
(I simply couldn’t resist to put little chocolate bunnies on top of my pink muffins!)
Now let’s talk about the pink muffins…
What do we need?
For the basic muffins:
- sour cream
…& the specials are:
- lemon zest
My recommendation: use only very thin red rhubarb, don’t peel the rhubarb & cut it into thin slices.
Then start as usual w/ preheating the oven to 160° C w/ fan.
Mix the sugar, the butter & the eggs. Add flour, sour cream… finally fold in the rhubarb.
Line the muffin w/ paper cups – better take 2 for each muffin.
Spoon in the batter… & off to the oven for about 30-35 min.
The muffins are soft & moist… perfect for any afternoon espresso.
For the record:
When adding apple bits to the muffins the apple bits stay as cut. The rhubarb slices will somehow disintegrate & merge w/ the muffins.
Next step: get prepared for the glazing adventure as soon as the muffins are at room temperature.
The muffins are sweet, rhubarb & lemon are slightly acid: the glaze will combine the heartiness of raspberries & lemon w/ sweet icing sugar… The glaze will lazily run from top…
Now we’ve got the combination of soft & moist muffins w/ a sweet creamy glaze.
(If you like you may add some decorating sugar – it looks nice!)
The businesswoman with too many office hours thinks
The basic recipe for muffins… It’s one of these great concepts to be able to be re-used for any combination coming up here & there! Always absolute delicious! Especially these soft, creamy & moist affairs… your fingers will get sticky, your lips will get glazed w/ creamy sugar…