Rhubarb season is in full swing and I couldn't be happier. The honey in this recipe not only adds flavor to these muffins — it also gives them a moist, pound cake-like texture. To avoid excess moisture that could make the muffin go bad quickly, I recommend storing these muffins in the fridge (if you don't eat them all in one day). —Sustained Kitchen - Molly
12 standard-size muffins
white spelt flour or all-purpose flour
granulated sugar, plus more for topping
milk of choice
2 1/2 cups
In This Recipe
Preheat the oven to 400 F. Whisk together the flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together the melted butter, honey, eggs and milk.
Make a well in the center of the dry mixture and pour the liquid mixture into the well. Stir with a large spoon until the mixture begins to come together. Add the rhubarb to the bowl and stir until the rhubarb is fully incorporated and the mixture is just combined.
Divide the batter evenly between 12 greased standard-size muffin wells. Sprinkle each muffin top with granulated sugar. Place the muffins in the oven and let bake for 5 minutes at 400 F. Then, turn the oven down to 350 F. Bake for an additional 15-20 minutes, or until the muffins are golden brown around the edges and a toothpick poked in the middle comes out cleans.