Bake Rhubarb White Chocolate Muffins | Fresh tastes

I’ll be honest with you: these muffins are borderline cupcakes.

When I first started cooking, I couldn’t quite figure out what the difference was. I knew one was technically a cake and the other was something I would eat for breakfast. So, I did some research. I discovered quite quickly that for beginners, their crumb is totally different. A cake has a younger crumb and, well, tastes like cake and is topped with lots of frosting (as it should be). While a muffin is a quick bread with a much denser and bigger crumb. I think that’s when I really got into all things baking. I felt like I understood pastry for the first time.

Anyway, so it’s definitely a muffin in texture and crumb. But in flavor… it’s almost close to a cupcake. So, I say make this one on weekends where breakfast is supposed to be more fun and less “healthy”.

I love the rhubarb pie with the sweet white chocolate chips. And the muffin almost tastes like it has cornbread in it, but it doesn’t.

If you’re craving a healthier option, add flax or bran to this muffin! It would be delicious.

Rhubarb and white chocolate muffins, so good they could almost be cupcakes. (Recipe credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Roasted rhubarb:
• 1 cup diced rhubarb (from 1 stalk of rhubarb)
• 1 tablespoon white granulated sugar
• Muffins:
• 2 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon of salt
• 1/3 cup mini or regular white chocolate chips
• 1 cup whole milk
• 3 ounces unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• Honey butter:
• 1/4 cup unsalted butter, at room temperature
• 2 teaspoons of honey
• Pinch of salt

directions

1. To make the roasted rhubarb:
2. Preheat your oven to 350 degrees F. Add muffin cups to a 12 cup muffin pan and set aside.
3. On a baking sheet lined with parchment paper, add the rhubarb and mix with the sugar. Transfer to the oven to roast for about 8-9 minutes, until the rhubarb has released some juice.
4. In a medium bowl, add the flour, brown sugar, white sugar, baking powder, baking soda and salt. Whisk until combined. Add the roasted and cooled rhubarb, in a few batches, making sure the pieces are broken up before adding the next batch. Then add the white chocolate chips.
5. In another bowl, measure the milk and stir in the melted butter, egg and vanilla extract. Pour in the dry ingredients and mix until you no longer see any flour grains.
6. Divide the batter into the muffin tins, filling them about 3/4 full. Transfer to the oven to bake for 12 to 14 minutes, until a toothpick inserted in the center comes out clean.
7. To make the honey butter:
8. In a small bowl, add butter, honey and salt. Using a fork, mix everything together until smooth.
9. Serve the muffins with a side of butter.

Yield: Makes 12 muffins

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Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares daily comforting recipes from her kitchen. She recently wrote her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She loves breakfast, pie (and sometimes even breakfast pie), corgis, and cute things. You can find it on Twitter, instagramWhere Facebook.