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Prep time
10 minutes
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Cook time
25 minutes
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Makes
12 standard-size muffins
Author Notes
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
Ingredients
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2 cups
white spelt flour or all-purpose flour
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1/4 cup
granulated sugar, plus more for topping
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2 teaspoons
baking powder
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3/4 teaspoon
salt
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1/4 cup
butter, melted
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1/2 cup
honey
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2
eggs
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1/2 cup
milk of choice
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2 1/2 cups
chopped rhubarb
Directions
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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.
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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.
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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.
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