Recipe for muffins with rhubarb and macaroons
Delicious, moist, and soft muffins with the wonderful, seasonal Danish rhubarb.
One of the ingredients I look forward to the most in spring is definitely rhubarb because it’s extremely versatile, and well, it just tastes amazing!
You can make rhubarb crumble (a real classic!), rhubarb pie (also one of my favorites, especially with marzipan and white chocolate), rhubarb sorbet, rhubarb gin… and much, much more.
This time it was muffins. The combination of rhubarb and macarons is a winner, and they turned out really juicy!
Ingredients
- 100 gram Butter
- 100 gram Rhubarb
- 140 gram Sugar
- 8 gram Vanilla Sugar
- 2 Egg
- 100 gram Milk
- 132 gram Wheat Flour
- 10 gram Baking Soda
- 1 pinch Salt
- 100 gram Macaroons
Instructions
- The butter should be taken out of the fridge well in advance so it has time to soften.
- Rinse the rhubarb and cut them into smaller pieces. Transfer the rhubarb to a bowl, and weigh the sugar. Take one tablespoon of the sugar and sprinkle it over the rhubarb. Let them sit and soak.
- In the meantime, place the softened butter, the rest of the sugar, and the vanilla sugar in a bowl and whisk until it is frothy and white. Then add one egg and whisk everything together thoroughly, after which you add the last egg and whisk everything together again.
- Now pour the milk into the bowl and stir it together.
- Find a new bowl and add all-purpose flour, baking powder, and salt here. Stir it together and add it to the bowl with the batter, folding it in gently.
- Crush the macaroons. For example, you can place them in a bag and hit them with something heavy. Add macaroons and rhubarb to your muffin batter and fold everything together.
- Pour the batter into your muffin cups (they should be the paper ones). I had enough batter for 10 muffins. Then distribute your muffins on the baking rack.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (conventional setting) and bake your muffins until they are fully baked and golden on top. Insert a toothpick to check if they are done - no batter should stick to the toothpick. The baking time depends on your oven, but mine were done after just under half an hour.
- Remove the rack from the oven and let your muffins cool. Eat them immediately, or put them in a plastic bag - they will stay deliciously soft for a couple of days. You can also freeze them!
