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Author Notes: I have made several iterations of muffins containing rhubarb and rhubarb-other fruit combos, and wanted to stretch the flavor profile a bit. I typically use warm spices like cinnamon and cardamom, but I wanted to play around with lavender. These muffins are just sweet enough, with a deliciously firm outside and tender inside. The lavender adds just a hint of intrigue. Hope you enjoy! —xuedanw
Food52 Review: WHO: Xuedanw is a user who loves baking with cinnamon and cardamom.
WHAT: A muffin that's made for spring.
HOW: Pulse together the lavender and sugar; make your muffin batter; fold in rhubarb; top with streusel. Bake.
WHY WE LOVE IT: With the pink rhubarb and the purple lavender -- along with the tangy, floral flavors they carry, repsectively -- these muffins are a true celebration of the season. We love how the exterior is firm, almost crunchy -- and how it gives way to such a tender crumb. Slather them in butter, or just eat them plain. —The Editors
- 1/4 cup all purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon lemon zest
- pinch of salt
- 1 1/2 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 5 teaspoons dried lavender
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces plain Greek yogurt
- 2 teaspoons lemon zest
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 1-1 1/2 cups diced rhubarb
- In a small bowl, stir together flour, sugar, zest, and salt. Stir in butter until crumbly. Set aside.
- Preheat oven to 400° F.
- Place sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). Sift through strainer into medium bowl to remove any large pieces of lavender.
- Add flour, baking powder, baking soda and salt until well-combined.
- In a small, whisk together melted and slightly cooled butter, yogurt, zest, egg and vanilla. Make well in center of dry mixture; pour in wet mixture. Stir until just combined. Fold in diced rhubarb. Divide evenly between muffin cups and sprinkle with streusel.
- Bake 20 to 25 minutes until golden brown or toothpick inserted in the center comes out clean.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!