I'm going to be honest with you: these muffins are borderline cupcakes.
When I first started baking, I couldn't really figure out what the difference was. I knew one was technically a cake and the other was something I'd eat for breakfast. So, I researched. I found out pretty quickly that for starters their crumb is totally different. A cake has a teenier crumb and, well, tastes like cake and is topped with loads of frosting (as it should be). While a muffin is a quick bread with a much denser, larger crumb. I think that's when I really became interested in all things baking. I felt like for the first time I understood baking.
Anyway, so this is definitely a muffin in texture and crumb. But in flavor…it's almost close to a cupcake. So, I say make this one the weekends when breakfast is supposed to be more fun and less "healthy."
If you're in the mood for a more healthy-ish option, add some flax or bran to this muffin! It would be delicious.
This recipe was originally posted on PBS Food.
Ingredients
- 1 cup of diced rhubarb (from 1 stalk of rhubarb)
- 1 tablespoon white granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup of mini or regular white chocolate chips
- 1 cup whole milk
- 3 ounces unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, at room temperature
- 2 teaspoons honey
- Pinch of salt
Instructions
- To Make the Roasted Rhubarb, preheat your oven to 350 degrees F. Add muffin liners to a 12-cup muffin tin and set aside. On a parchment-lined baking sheet, add the rhubarb and toss with the sugar. Transfer to the oven to roast for about 8 to 9 minutes, just until the rhubarb has released some juices.
- To a medium bowl, add the flour, brown sugar, white sugar, baking powder, baking soda and salt. Whisk until combined. Add the roasted and cooled rhubarb, in a few batches, being sure the bits are broken up before adding the next batch. Then, mix in the white chocolate chips.
- In another bowl, measure out the milk and whisk in the melted butter, egg and vanilla extract. Pour into the dry ingredients and mix just until you no longer see any flecks of flour.
- Divide the batter among the muffin tins, filling them about 3/4 of the way. Transfer to the oven to bake for 12 to 14 minutes, until a skewer inserted into the center comes out clean.
- To Make the Honey Butter, in a small bowl, add the butter, honey and salt. Using a fork, mix everything together until smooth.
This recipe was originally posted on PBS Food.
