Sure thing! Let’s dive into making some delicious Honey-Rhubarb Muffins. These delightful treats are perfect for any occasion, whether it’s a quick breakfast on the go or a delightful addition to your afternoon tea. Bursting with the tangy sweetness of rhubarb and the comforting warmth of honey, these muffins are sure to be a hit with family and friends alike.
Honey-Rhubarb Muffins
Cook Time: 40 minutes
Prep Time: 15 minutes
Total Time: 55 minutes
Yield: 21 muffins
Category: Quick Breads
Ingredients:
For the Topping:
- 1/2 cup butter
- 1/2 cup granulated sugar
For the Muffins:
- 1 egg
- 1 cup brown sugar
- 1/2 cup oil
- 2/3 cup honey
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rhubarb, chopped
- 1/2 cup nuts, chopped
For the Whipped Honey Butter:
- 1/2 cup butter or margarine
- Zest of 1 lemon
- 1/4 cup honey
Instructions:
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Prepare the Topping: In a small bowl, cut the butter into the granulated sugar until the mixture resembles coarse crumbs. Set aside for later.
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Preheat and Prepare: Preheat your oven to 325°F (165°C). Line your muffin cups with paper bake cups and set them aside.
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Mix the Wet Ingredients: In a large mixing bowl, whisk together the egg, brown sugar, oil, honey, and vanilla extract until well combined.
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Combine Dry Ingredients: In another bowl, stir together the all-purpose flour, baking soda, and salt.
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Alternate Mixing: Add the dry ingredients to the wet ingredients alternately with sour milk, stirring after each addition until just moistened. The batter should be lumpy.
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Fold in Rhubarb and Nuts: Gently fold in the chopped rhubarb and chopped nuts until evenly distributed throughout the batter.
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Fill Muffin Cups: Fill each muffin cup about 2/3 full with the batter.
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Add Topping: Sprinkle the prepared topping evenly over each muffin.
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Bake: Place the muffin tin in the preheated oven and bake for 35 to 40 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and from the pans. Allow them to cool slightly before serving.
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Prepare Whipped Honey Butter: In a small mixing bowl, combine the butter or margarine with the lemon zest. Gradually add the honey, beating with an electric mixer on high speed until light and fluffy.
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Serve: Serve the warm or cooled muffins with the prepared whipped honey butter on the side.
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Enjoy: Store any leftovers in an airtight container for up to several days.
These Honey-Rhubarb Muffins are a delightful balance of sweet and tart flavors, making them a perfect addition to your baking repertoire. Whether enjoyed as a breakfast treat or a midday snack, they’re sure to bring joy to your taste buds and to anyone lucky enough to enjoy them with you!
