Rhubarb sugar-top muffins

Mass Appeal

Tinky Weisblat, chef and author at TinkyCooks.com, taught us how to incorporate spring into a seasonal rhubarb sugar-top muffin. 

Ingredients: 

2 cups chopped rhubarb (fairly small pieces work best)
2 tablespoons confectioner’s sugar
1/2 cup (1 stick) sweet butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 eggs
Sanding sugar (or regular sugar if that’s all you have) as needed

Directions:

  • Preheat the oven to 350 degrees. Toss the rhubarb in the confectioner’s sugar and set it aside. Melt the butter, and set it aside as well. 
  • In a medium bowl combine the dry ingredients. Stir in the milk and then the eggs, one at a time. Stir in the melted butter, followed by the sugared rhubarb. Use a cookie scoop or a tablespoon to spoon the batter into lined muffin tins. Sprinkle sugar generously on top.
  • Bake until the muffins begin to brown on top and pass the toothpick test, 20 to 25 minutes.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Contact Mass Appeal

Donate Today