the businesswoman's kitchen

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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:

Happy Easter!

(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:

• flour
• sugar
• butter
• sour cream
• eggs.

…& the specials are:

• lemon zest
• rhubarb.

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.

Ready!

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.

Print Recipe

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...

Prep Time45 minutes mins

Cook Time30 minutes mins

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.

(information on equipment)

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…