It’s rhubarb season!! I love it when I start seeing those stalks of tangy juiciness arrive in the shops.
These muffins are sweet and fluffy and the perfect use for them.
Another absolute favourite of mine is rhubarb crumble.
I did manage to ruin large bowl of it couple of weeks ago though. My mistake being that I gave the rhubarb a gentle pre-cook, topped it with the uncooked crumble mixture and then drove 55 miles to my grandad’s house before finishing it off in the oven to share it with the family. The results?
……Served with custard that I attempted to heat up in the microwave and promptly forgot about, which resulted in a custard volcanic eruption.
I wasn’t having a good day.
Fortunately, nobody else in my family can resist rhubarb either, so we ate the whole mushy crumble anyway.
Have you ever tried rhubarb with savoury food? Try it with some duck (like this simple confit duck with roasted rhubarb recipe) – it’s delicious!
The tartness of the rhubarb in these muffins works really well with the almondy sweetness of the marzipan.
I use shop-bought yellow marzipan for this. You can of course make your own, but for this recipe I think the shop-bought stuff works better. It seems to have a stronger (completely artificial of course) almond taste, also any chunks on the top of the muffin melt down and caramelize slightly.
I don’t think that would happen with homemade marzipan.
The other reason is that Chris absolutely loves shop-bought yellow marzipan. I’ve literally seen him cut chunks off – like cheese – to have with a cup of tea.
I’ve told you my tips for a light and fluffy, great tasting muffin before, but I’ll tell you again just in case:
- Vegetable (or coconut) oil in place of butter – this ensures a more moist cake. Using butter usually adds more taste to a cake, but the other big flavours in these cupcakes ensure you’re not missing out on flavour at all.
- Fruit yogurt (rhubarb yogurt in this case). I use this to a) add more rhubarb flavour, b) to make the cupcakes even more moist and tender and c) to act as an acid which will react with baking soda (an alkaline) to produce a lovely rise. This acid/alkaline combination means you don’t need to use other rising agents like baking powder.
- 200g (1 cup) golden caster sugar
- 1 large egg
- 80ml (1/3 cup) vegetable or coconut oil (melted and cooled)
- 1tsp vanilla extract
- 230ml (1 cup) rhubarb yogurt (ideally full fat, but fat-free does work, also you can use another flavour such as peach if you can't find rhubarb yogurt)
- 250g (2 cups plus 1tbsp) plain (all-purpose) flour (plus 1 extra tbsp. to mix with the rhubarb)
- 1tsp baking soda (bicarbonate of soda)
- 200g (1 and ⅔ cup medium diced) rhubarb, chopped into small chunks mixed with 1 tbsp plain flour
- 100g (3.5oz) golden marzipan, cut into small chunks (if you're in the US, I know Amazon does this one(affiliate link):Odense Marzipan, Almond Candy Dough, 7 Ounce Box)
- Preheat your oven to 200c/400f and line a 12-hole muffin tin with muffin cases.
- Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the oil and vanilla extract, stir, and then add in the yogurt and stir to combine. Next add in the flour and baking soda and mix together using a wooden spoon. Gently fold in the chopped rhubarb that has already been mixed with 1 tbsp. flour and the chopped marzipan.
- Spoon the mixture into the muffin cases and place in the oven. Cook at 200c/400f for 5 minutes, then turn the oven down to 180c/350f and cook for a further 15 minutes.
- Just before your muffins are ready, put the marmalade in a bowl and place in the microwave for a few seconds - so that it melts to a thinner consistency. It should only take 10 seconds or so (be careful not to leave it in as it will get dangerously hot very quickly). Stir the marmalade, and then as soon as the muffins come out of the oven, brush the marmalade over the muffins to give it a shiny glaze.
- Leave the muffins to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.