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Rhubarb and Marzipan Muffins Recipe

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4.3 from 85 reviews

  • Author: Amina
  • Total Time: 35 minutes
  • Yield: 12 muffins

Description

Delight in these Rhubarb and Marzipan Muffins, a moist and flavorful treat combining tangy rhubarb chunks with sweet, nutty marzipan. These muffins feature a golden crust glazed with apricot jam, making them perfect for breakfast or an afternoon snack.

Ingredients

Wet Ingredients

  • 200 g (1 cup) golden caster sugar
  • 1 large egg
  • 80 ml (1/3 cup) vegetable or coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • 230 ml (1 cup) rhubarb yogurt

Dry Ingredients

  • 250 g (2 cups + 1 tbsp) plain (all-purpose) flour, plus 1 extra tbsp to mix with the rhubarb
  • 1 tsp baking soda (bicarbonate of soda)

Mix-ins

  • 200 g (1 2/3 cups) medium diced rhubarb, chopped into small chunks and mixed with 1 tbsp plain flour
  • 100 g (3.5 oz) golden marzipan, cut into small chunks

Finishing

  • 2 tbsp smooth apricot jam (jelly)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 200°C/400°F (fan) and line a 12-hole muffin tin with muffin cases to prevent sticking and ensure even baking.
  2. Mix Sugar and Egg: In a large bowl, mix together the golden caster sugar and egg using a fork or balloon whisk until well combined and slightly frothy.
  3. Add Oil, Vanilla, and Yogurt: Stir in the melted and cooled vegetable or coconut oil, followed by the vanilla extract. Then add the rhubarb yogurt and mix thoroughly to combine all wet ingredients.
  4. Incorporate Dry Ingredients: Add the plain flour and baking soda to the wet mixture. Use a wooden spoon to gently mix the batter until just combined, avoiding overmixing to keep the muffins tender.
  5. Fold in Rhubarb and Marzipan: Gently fold in the diced rhubarb that has been mixed with the extra tablespoon of flour and the chopped marzipan chunks, ensuring even distribution throughout the batter.
  6. Fill Muffin Cases and Bake: Spoon the batter evenly into the muffin cases. Place the tin in the oven and bake at 200°C/400°F (fan) for 5 minutes, then reduce the temperature to 180°C/350°F (fan) and bake for a further 15 minutes until the muffins are golden and a skewer inserted comes out clean.
  7. Prepare Apricot Jam Glaze: In a small bowl, warm the apricot jam in the microwave for about 10 seconds until it becomes a thinner consistency – be cautious not to overheat. Stir well to smooth out.
  8. Glaze Muffins: As soon as the muffins come out of the oven, use a pastry brush to glaze the tops with the warmed apricot jam, giving them a shiny and appetizing finish.
  9. Cool Muffins: Let the muffins cool in the tin for 10 minutes to set, then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • Mixing the rhubarb with an extra tablespoon of flour prevents excess moisture from making the batter too wet.
  • Using rhubarb yogurt adds extra tang and moisture, enhancing the flavor of the muffins.
  • The apricot jam glaze adds a beautiful shine and sweet fruitiness, but it can be omitted if preferred.
  • Ensure not to overbake; check muffins at the 20-minute mark to avoid dryness.
  • Marzipan chunks may soften during baking but will add a lovely almond flavor throughout the muffins.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/rhubarb-and-marzipan-muffins-recipe/