pink rhubarb muffins
It’s spring & rhubarb appeared... time to combine rhubarb & muffins to create a very moist & creamy affair! If you like you may add a glaze out of raspberry jam & icing sugar...
ingredients:
for the muffins:
- 75 g butter
- 75 g sugar
- 1 tbsp vanilla sugar
- zest of an organic lemon
- 3 eggs
- 125 all-purpose flour
- 1 tsp baking powder
- 250 g sour cream 20%
- 150 g rhubarb cleaned & trimmed & cut
- a pinch of salt
for the glaze:
- 2 tbsp raspberry jam w/o any bits & pits
- 125 g icing sugar
- 1 tbsp lemon juice - OPTIONAL
- 1 tbsp milk OR water - OPTIONAL
- some decorating sugar - OPTIONAL
equipment:
- an electric handheld mixer
- 12 paper muffin paper cups better 24
- a muffin tin for 12 muffins
how to:
- Preheat the oven to 160° C w/ fan.
- Grate the zest of an organic lemon & add to the sugar.
- Clean & trim the rhubarb; cut the rhubarb in thin slices.
- Line the muffin tin w/ paper muffin cups (2 for each muffin).
- Mix the the butter, the sugar, the vanilla sugar & the lemon zest until smooth.
- Add eggs & mix.
- Add flour & baking powder & mix.
- Add sour cream & mix.
- Fold in the rhubarb.
- Fill the dough in the muffin cups.
- Bake for about 30 min & make the famous test w/ the wooden pin... Add 5 min if necessary.
- When the muffins are at room temperature mix icing sugar & raspberry jam w/ an egg whisk.
- OPTIONAL: Add 1 tbsp lemon juice - otherwise if too dry add milk or water.
- Scoop the glaze generously over the muffins.
- Add decorating sugar if you like.
Notes
Prep Time: It’s the mixing of the muffin dough as well as the glazing adventure.
The muffins are fine when coming out of the oven: soft & moist. Any glaze is optional.
Store the muffins on your kitchen shelf for about 1-2 days. Otherwise you may store the muffins in the fridge for about 3-4 days.