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Teri’s Rhubarb Muffins
Chinese 5-Spice Muffins Ingredients
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon Chinese 5-Spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 8 Tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups 1/4-inch diced rhubarb (about 1/2 #)
For the topping
- 3 Tablespoons sugar
- 1/2 teaspoon Chinese 5-Spice
Lemon Ginger Rhubarb Muffins Ingredients
- Omit Chinese 5-Spice and add...
- 2 Tablespoons chopped candied ginger
- Zest of 1-2 lemons
- 1 Tablespoon candied lemon peel
- Top with Salt Sisters Lemon Sugar
Orange Vanilla Rhubarb Muffins Ingredients
- Omit Chinese 5-Spice and add...
- Zest of 1 orange
- 2 Tablespoons candied orange peel
- 1 teaspoon each vanilla and vanilla bean paste
- Top with Salt Sisters Vanilla Sugar
Instructions
- Pre-heat oven to 400 degrees. In a large mixing bowl, combine flour, sugar, baking powder, dry spices, baking soda, salt and zest if using. Whisk to blend. In a medium bowl, whisk together the yogurt, melted butter, eggs, vanilla and vanilla bean paste, if using, until smooth.
- Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb and citrus peel, if using. The batter will be very thick.
- Divide the batter among the muffin cups, using the back of a spoon to settle the batter into the cups. The batter should mound a bit higher thanthe tops of the cups. Sprinkle a generous amount of topping over each muffin.
- Bake until pick inserted comes out clean, about 18 minutes for medium muffins or 7-10 for mini muffins. Let cool in pan for 5 minutes then lift out of pan. Yields 12 medium muffins or 20-24 mini muffins.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/