Celebrate the flavors of spring with these delightful Rhubarb Muffins, featuring the fresh tartness of rhubarb and a satisfying crunch from a nutty topping.
Ingredients for 9 Muffins:
For the Dough:
- 5 tablespoons soft butter
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 small eggs
- 3/4 cup wheat flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 tablespoon maple syrup
- 3 tablespoons oat milk
- 1 teaspoon sour cream
- About 9 ounces rhubarb, diced
For the Sprinkling:
- Chopped blanched almonds or hazelnuts
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 200°C (392°F) using the convection setting. Prepare your muffin tin with liners.
- In a large bowl, cream together the soft butter, sugar, vanilla extract, salt, and eggs until smooth and light.
- Mix the wheat flour, cornstarch, and baking powder in another bowl.
- Combine the wet and dry ingredients, adding the oat milk, maple syrup, and sour cream. Stir until just combined, being careful not to overmix.
- Fold the diced rhubarb into the muffin batter gently.
- Divide the batter evenly among the muffin cups.
- Sprinkle the tops with your choice of chopped almonds or hazelnuts.
- Bake for 8 minutes at 200°C, then reduce the temperature to 180°C (356°F) and continue baking for another 13-15 minutes, or until the muffins are golden and a toothpick comes out clean.
- Allow the muffins to cool in the pan before transferring them to a wire rack.
- Once cooled, dust with powdered sugar for a sweet finish.
These Rhubarb Muffins with their moist crumb and tangy-sweet flavor are perfect for a springtime snack, breakfast treat, or as part of a brunch spread. Enjoy the fresh taste of the season in every bite! 🧁👩🏻🍳🌸
