How To Make Rhubarb & Custard Muffins
Prefer something a little denser than cupcakes? Look no further, muffins got you covered! These easy muffin recipes will help you create baked treats that are sure to win the hearts of many.
Serves:
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup diced rhubarb
- ½ cup custard, chilled
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a separate bowl, mix together the melted butter, sugar, eggs, and vanilla extract. Gradually stir in the buttermilk.
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Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced rhubarb.
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Spoon half of the batter into the prepared muffin tin. Place a small dollop of chilled custard in the center of each muffin. Top with the remaining batter.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 90mg
- Sodium : 340mg
- Total Carbohydrates : 49g
- Dietary Fiber : 1g
- Sugar : 28g
- Protein : 5g
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