Rhubarb and White Chocolate Buttermilk Muffins
It's the last rhubarb recipe of summer! I wanted to end on a sweet note, so here's a recipe that you can serve at breakfast or as a dessert. Note: this one uses metric measurements, so I've included conversions where necessary. Rhubarb and White Chocolate Buttermilk Muffins.
It's the last rhubarb recipe of summer! I wanted to end on a sweet note, so here's a recipe that you can serve at breakfast or as a dessert. Note: this one uses metric measurements, so I've included conversions where necessary. Rhubarb and White Chocolate Buttermilk Muffins.
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 dash salt
- 1 cup unsalted butter softened
- 5 oz superfine sugar
- 3 oz. butter (softened)
- 8 oz self-raising flour (or plain flour plus 1 tsp. bak
- 15 grams (.5 oz.) buttermilk
- 14 oz. rhubarb
- 6 oz. white chocolate (roughly chopped)
- for strawberry frosting:
- 3-1/2 cups powdered sugar
- 3 tbsp. fresh or frozen strawberries pureed
- Carbohydrate 14.3661235977015 g
- Cholesterol 133.448000041294 mg
- Fat 20.4163180155783 g
- Fiber 0 g
- Protein 2.70924600016325 g
- Saturated Fat 12.2906306098659 g
- Serving Size 1 1 Serving (80g)
- Sodium 61.5245000021127 mg
- Sugar 14.3661235977015 g
- Trans Fat 1.62351720109053 g
- Calories 247 calories
Step-by-step
- Pre-heat oven to 225 C (437 F)
- Beat the butter and the sugar until creamy
- Add the eggs and beat to a homogenous mass
- Add the flour, then the buttermilk
- Clean the rhubarb by generously cutting off the ends of the stalks, then peeling off the fibrous skin (don't worry about any thin parts remaining on the stalk, the tougher fibers will usually come off readily, what remains should soften while cooking)
- Cut the rhubarb stalks into small bits (slices, halved if your stalks are very thick), then fold into the batter
- Add the white chocolate and work into the dough gently and quickly
- Line a muffin tray with paper cups, fill with the cupcake mixture up to the edge (the rhubarb will take a lot of space initially, then shrink as it cooks, while the dough will rise a little - leaving the muffins level with the edge of the paper, or protruding only slightly from it)
- Bake for 20 - 25 minutes - insert a metal skewer to test for doneness, although this is a bit tricky to tell, as the rhubarb is very moist... if you get lots of dough on your stick, continue to cook, if there's only a thin film, you can remove them
- If you can resist eating them immediately, serve them when cooled - they're even better the next day. Return them to the cool oven to store them overnight, as their crust will go soft and soggy in an airtight container or fridge.
- If you'd like to serve these as a dessert, I recommend adding strawberry frosting.
A Summer's End Delight: Rhubarb and White Chocolate Buttermilk Muffins
The last rays of summer sun are fading, and with them, the season's bounty of vibrant rhubarb. As a busy working mom, time is always a precious commodity, but I always find time to bake. This recipe for rhubarb and white chocolate buttermilk muffins is my perfect farewell to summer's sweetness. It's a simple recipe, perfect for a weekend brunch or a quick weeknight treat, requiring minimal effort while delivering maximum flavor. The tartness of the rhubarb perfectly complements the creamy sweetness of the white chocolate, creating a delightful balance that's both refreshing and satisfying. I love that this recipe can transition effortlessly from breakfast to dessert; the subtle tang makes them ideal with a cup of coffee in the morning, while the rich chocolate and tender crumb make them feel decadent enough for an afternoon indulgence.
I've always been a believer in simple pleasures, and this recipe embodies that philosophy. There's nothing overly complicated here – just good, wholesome ingredients coming together to create something truly magical. The beauty of this recipe lies in its versatility. While I've given you a base recipe, it's easy to adapt it to your own preferences. Maybe you're not a fan of white chocolate? Try swapping it for dark chocolate chips or chopped pecans for a different flavor profile. Feeling adventurous? Experiment with adding spices like cinnamon or nutmeg to enhance the warmth of the muffins. The possibilities are endless!
The secret to achieving the perfect muffin lies in the balance of the ingredients. Don't overmix the batter; a few gentle folds are all it takes to incorporate the rhubarb and white chocolate. Overmixing will lead to tough muffins, so remember, less is more. Also, let's be honest, presentation matters! Using paper liners not only makes cleanup a breeze but also adds a touch of elegance to these delightful little cakes. Serve them warm, straight from the oven, or allow them to cool completely for a firmer texture. Either way, you're in for a treat.
Beyond the delightful taste and simple preparation, these muffins also hold a sentimental value for me. They evoke memories of lazy summer afternoons spent baking with my grandmother. The scent of warm rhubarb and chocolate filling the kitchen is a cherished memory. Now, years later, I find myself sharing this tradition with my own children, creating new memories around the simple joy of baking together. These muffins aren't just a recipe; they're a connection to the past and a bridge to the future, a testament to the enduring power of simple recipes and cherished moments.
So, as summer begins to bid farewell, make these rhubarb and white chocolate buttermilk muffins and savor the last tastes of the season. They're the perfect way to end the summer on a sweet, satisfying note, and to remind ourselves of the simple joys that life has to offer. Enjoy!
