Another rhubarb recipe and what a delight!
I hurry to post this recipe to you before the rhubarb season is completely over. If you’re like me, you probably froze some so you can enjoy it all year long. In any case I hope so because these muffins are a moist and delicious bomb. The pistachio sweetly sweetens the lively rhubarb, like a tender caress! I hope you like them as much as I do 🙂
Print the recipe
Rhubarb and pistachio muffins
The cuddly spring muffins 🙂
| Preparation time | 20 minutes |
| Cooking time | 50 minutes |
|
Instructions
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In a bowl, mix the rhubarb with a third of the sugar and leave to rest for a good hour at room temperature.
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Preheat the oven to 180°C,
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Prepare a muffin mold, greasing each cavity or using liners,
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In a bowl mix the dry ingredients: flour, fairly coarsely chopped pistachios and yeast,
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In another bowl, cream the butter with the rest of the sugar until you obtain a very creamy consistency.
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Add the eggs to the butter and sugar mixture, one at a time.
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Add the dry ingredients to this preparation, alternating them with the milk,
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Once the mixture is smooth, add the rhubarb cut into pieces and mix,
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Pour the mixture into each box, filling it up to three quarters,
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Cook for 50 minutes or 1 hour, check for doneness by inserting a toothpick into the center of the muffin: it should come out clean.
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Leave to cool before turning out and leave to cool completely on a wire rack.
Notes
For coverage you can:
- Make a little whipped cream by mixing the heavy cream with 2 tablespoons of cream cheese for a tangy kick.
- Use poached rhubarb peels – I practiced making grids, hence the patterns, but a simple piece of rhubarb poached in vanilla syrup will suffice 😉
- Use rhubarb compote to add some freshness and enhance the flavor of the rhubarb.
A new recipe with rhubarb! Definitely the last one but I had to share it with you!
The season is almost over but I’m still sharing it now! Maybe you’re like me, freezing rhubarb to ensure you have some all year round? I hope so, because these muffins are too good to wait until next spring 😉 The pistachio is just a nice comforting touch to the energy of the rhubarb! I love these muffins so trust me and try them!
Print the recipe
Rhubarb and pistachio muffins
Best spring muffins ever!
| Preparation time | 20 minutes |
| Cooking time | 50 minutes |
Instructions
-
In a bowl, combine the rhubarb with a third of the sugar and leave to rest for about an hour at room temperature.
-
Preheat the oven to 180°C (350°F),
-
Prepare the muffin tin, with liners or cooking spray,
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In a large bowl combine the dry ingredients: flour, ground pistachio and yeast,
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In another bowl, beat the butter with the remaining sugar until you obtain a super creamy consistency,
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Add the eggs to the wet mixture, one at a time,
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Incorporate the dry ingredients into the wet ones, alternating them with the milk,
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Once the battery is well mixed, add the pieces of rhubarb and combine,
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Pour the mixture into each baking cup, filling it up to three quarters,
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Cook for 50 minutes/one hour, check the cooking with a toothpick that comes out clean,
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Set aside to cool on a rack.
Notes
You can add some seasonings:
- Prepare a whipped cream with a third of cream cheese for a nice sour touch.
- Dip some rhubarb peels or pieces into a vanilla syrup.
- Use a bit of rhubarb compote, it will bring a bit of energy and add a bit more flavor to the rhubarb.
