These fluffy, bakery-style rhubarb and marzipan muffins use flavours that are a little bit different, but they work so well!! Sweet, tangy and very moreish. And check out my secret ingredient to inject more rhubarb flavour whilst helping to get that perfect rise!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Cakes, Treats
Cuisine: British
Keyword: Afternoon Tea, Any Time Of the year, Sunday Afternoon
230ml(1 cup) rhubarb yogurtideally full-fat, but fat-free does work, also you can use another flavour such as peach if you can't find rhubarb yoghurt
250g(2 cups + 1 tbsp) plain (all-purpose) flourplus 1 extra tbsp. to mix with the rhubarb
1tspbaking soda/bicarbonate of soda
200g(1 2/3 cups) medium diced rhubarbchopped into small chunks mixed with 1 tbsp plain flour
100g(3.5 oz) golden marzipan cut into small chunks
2tbspsmooth apricot jam (jelly)
Instructions
Preheat your oven to 200C/400F (fan) and line a 12-hole muffin tin with muffin cases.
Add the sugar and egg to a large bowl and mix using a fork or balloon whisk.
200 g (1 cup) golden caster sugar, 1 large egg
Add in the oil and vanilla extract, stir, and then add in the yoghurt and stir to combine.
80 ml (1/3 cup) vegetable or coconut oil, 1 tsp vanilla extract, 230 ml (1 cup) rhubarb yogurt
Next, add in the flour and baking soda and mix together using a wooden spoon.
250 g (2 cups + 1 tbsp) plain (all-purpose) flour, 1 tsp baking soda/bicarbonate of soda
Gently fold in the chopped rhubarb that has already been mixed with 1 tbsp. flour and the chopped marzipan.
200 g (1 2/3 cups) medium diced rhubarb, 100 g (3.5 oz) golden marzipan
Spoon the mixture into the muffin cases and place in the oven. Cook at 200C/400F (fan) for 5 minutes, then turn the oven down to 180C/350F (fan) and cook for a further 15 minutes.
Just before your muffins are ready, put the apricot jam (jelly) in a bowl and place in the microwave for a few seconds - so that it melts to a thinner consistency. It should only take 10 seconds or so (be careful not to leave it in as it will get dangerously hot very quickly). Stir the jam, and then as soon as the muffins come out of the oven, brush the jam over the muffins to give it a shiny glaze.
2 tbsp smooth apricot jam (jelly)
Leave the muffins to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.
Video
Notes
Can I make the muffins gluten free?
Yes! simply replace the 240g/2cups plain flour with 70g (2.5oz) of coconut flour, and 140g (5oz) gluten free plain flour blend. Also replace the 1tbsp plain flour that the rhubarb is mixed with forĀ gluten free plain flour blend.Make sure the baking soda and yogurt is gluten free too..
How long do they last?
They're pretty moist, so they should last for 3-4 days, in a sealed box, at room temperature..
Can I freeze the muffins?
Yes, you can freeze for up to 3 months. Defrost at room temperature for a few hours or overnight (I find it really usefully to freeze them, then put a frozen one in the kids lunchbox, it's defrosted by lunchtime)..Nutritional information is per muffin