Update: Für das deutsche Rezept nach unten scrollen!
We spotted the first rhubarb from Germany this year in the supermarket. But we had to lay our hands on it, nonetheless. At the farmer’s market they had the first German asparagus last weekend. But for 15 €/kg I can resist a few weeks more. Although I love asparagus, too. So at home we thought about what to do with the rhubarb. It didn’t want to make a cake, since it’s often too much for us two to eat. As I made some really good muffins a few days before, they came to my mind. As well as a crumble. So we made both.
The muffin recipe is a variation of my new favourite muffin recipe, for which I searched really really long. In fact I looked for the perfect chocolate chip muffin recipe. But that’s another story. But be sure, it will follow! Because those chocolate chip muffins are to die for. The rhubarb muffins are slightly crispy on the outside, but very soft inside, filled with creamy rhubarb bites. It’s just perfect for welcoming spring.
Spring itself welcomed me too, with a nice allergy to some pollen. I have no clue, since it’s the first time ever. But I know it’s a pollen allergy, since my eyes are red and sore, which they wouldn’t, if it would be a normal cold (my other symptoms would suggest I have a cold). Thank you spring, I welcome you nonetheless (especially because my enemy – the winter – has gone finally)!
If you want to get rid of the last frozen rhubarb remains in your freezer – like I did some weeks ago, which was just right, cause who wants to eat the old one from last year, if you can have fresh one from this year?- I recommend you my quick and easy rhubarb streusel cake, which I posted last year. You can even bake it with the frozen rhubarb bites! I wouldn’t try the muffins with the frozen rhubarb, because they will get eventually too soggy. And no one fancies soggy muffins…
Rhabarber Muffins
ergibt: 12 Muffins
Zutaten:
- 300 g Mehl
- 3/4 EL Backpulver
- 1/2 TL Natron
- 1 Prise Salz
- 100 g Butter
- 150 g Zucker
- 2 Eier
- 3/4 TL Vanilleextrakt
- 1/4 TL gemahlene Vanille (optional; ansonsten die Menge an Vanilleextrakt um einen 1/4 TL erhöhen)
- 330 gNaturjoghurt
- 150 g Rhabarber, geputzt und geschält
- ein Spritzer Zitronensaft
Den Ofen auf 190° C vorheizen.
Den Rhabarber in kleine Stücke schneiden (1 cm x 1 cm). In einer kleinen Schüssel mit einem Spritzer Zitronensaft mischen.
Das Mehl mit dem Backpulver, Natron und Salz vermischen. In einer anderen Schüssel die Butter mit dem Zucker aufschlagen. Nacheinander die Eier dazugeben und unterrühren. Den Vanilleextrakt und die Vanille unterrühren. Den Joghurt und das Mehl abwechseln unterrühren. Zum Schluss den Rhabarber unterrühren (sollte sich beim Rhabarber Flüssigkeit gebildet haben, diese vorher abgießen).
Ein Muffinblech mit Papierförmchen auslegen. Die Förmchen komplett füllen, aber nicht so dass sie überlaufen natürlich.
20-25 Minuten backen, bis sie goldbraun sind und ein Holzstäbchen teigfrei rauskommt.
Abkühlen lassen.
We spotted the first rhubarb from Germany this year in the supermarket. But we had to lay our hands on it, nonetheless. At the farmer’s market they had the first German asparagus last weekend. But for 15 €/kg I can resist a few weeks more. Although I love asparagus, too. So at home we thought about what to do with the rhubarb. It didn’t want to make a cake, since it’s often too much for us two to eat. As I made some really good muffins a few days before, they came to my mind. As well as a crumble. So we made both.
The muffin recipe is a variation of my new favourite muffin recipe, for which I searched really really long. In fact I looked for the perfect chocolate chip muffin recipe. But that’s another story. But be sure, it will follow! Because those chocolate chip muffins are to die for. The rhubarb muffins are slightly crispy on the outside, but very soft inside, filled with creamy rhubarb bites. It’s just perfect for welcoming spring.
Spring itself welcomed me too, with a nice allergy to some pollen. I have no clue, since it’s the first time ever. But I know it’s a pollen allergy, since my eyes are red and sore, which they wouldn’t, if it would be a normal cold (my other symptoms would suggest I have a cold). Thank you spring, I welcome you nonetheless (especially because my enemy – the winter – has gone finally)!
If you want to get rid of the last frozen rhubarb remains in your freezer – like I did some weeks ago, which was just right, cause who wants to eat the old one from last year, if you can have fresh one from this year?- I recommend you my quick and easy rhubarb streusel cake, which I posted last year. You can even bake it with the frozen rhubarb bites! I wouldn’t try the muffins with the frozen rhubarb, because they will get eventually too soggy. And no one fancies soggy muffins…
Rhubarb Muffins
makes 12 large muffins
Ingredients:
- 300g flour
- 3/4 Tbsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 100g butter
- 150g sugar
- 2 small/medium eggs
- 3/4 tsp. vanilla extract
- 1/4 tsp. grounded vanilla (optional; otherwise increase the amount of vanilla extract by 1/4 tsp.)
- 330g plain yogurt
- 150g rhubarb, washed and peeled
- splash of lemon juice
Preheat the oven to 190°C.
Chop the rhubarb into small pieces (1 cm x 1 cm). Put in a small bowl. Add a splash of lemon juice and mix.
In a medium bowl whisk together flour, baking powder, baking soda and salt. In the bowl of your stand mixer cream the butter and sugar with the paddle attachment (or with your hand mixer in a large bowl). Add the eggs one at a time. Beat in the vanilla extract and grounded vanilla (optional). Add the yogurt and the flour alternating. Blend well. Finally stir in the chopped rhubarb (if there is some liquid in the bowl with the rhubarb, remove the liquid first, then add the rhubarb).
Line a muffin sheet with muffin cups. Fill the cups to the top, they should even be slightly overfilled (the batter should not run out of the cups, of course).
Bake for 20-25 minutes, until golden brown and a tester comes out clean. Let cool.
How I love rhubarb! And I like that you put yoghurt into your muffin mix. I guess it will make them nice and moist in the same way that buttermilk does?
These muffins look excellent! Thanks for sharing!
Rhubarb is one marvelous ingredient I never had a chance to lay my hands on, practically it is not available here not even in canned form. So for now I could only enjoy your photos and hope that someday they might import rhubarb to thailand 🙂