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
Test Kitchen Notes
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
Continue After Advertisement
Ingredients
- Streusel:
-
1/4 cup
all purpose flour
-
2 tablespoons
brown sugar
-
1 teaspoon
lemon zest
-
pinch
of salt
-
1 1/2 tablespoons
unsalted butter, melted
- Muffins:
-
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
Directions
-
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.
See what other Food52ers are saying.