Monday, March 28, 2011

Rhubarb white chocolate muffins + a useful website

Rhubarb white chocolate muffins / Muffins de ruibarbo e chocolate branco

Having some rhubarb stalks left after making the compote, I needed a good recipe to use them, and something quick would be even better, since I had plans of watching a movie with my sister. There was a recipe for delicious-looking raspberry rhubarb muffins on "Flour" and adapted it a bit to get to the muffins you see on the picture – which were, indeed, delicious and super tender. :)

I found the rhubarb recipe really fast using “Eat Your Books” – I’ve been using this tool for over a month now and that has made my New-Year resolution of using my cookbooks more often a lot easier; I’m not getting a dime to tell you about the website – I just thought that many of you would find it as useful as I did. :)

Rhubarb white chocolate muffins
adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

1 ½ cups + 1 ½ tablespoons (225g) all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
pinch of salt
1 egg
1 egg yolk
2/3 cup (133g) caster (superfine) sugar
¼ cup + 1 tablespoon (70g) unsalted butter, melted
½ cup (120ml) whole milk, room temperature
½ cup (130g) plain yogurt, room temperature
1 teaspoon vanilla extract
125g rhubarb, chopped
½ cup (93g) white chocolate chips

Preheat the oven to 180°C/350°F. Line twelve 1/3-cup (80ml) capacity muffin pans with paper liners.*

In a large bowl, sift together the flour, baking soda, baking powder and salt. In a medium bowl, whisk the egg and egg yolk with a fork. Add the sugar, butter, milk, yogurt and vanilla and whisk until well combined. Pour the liquid ingredients into the large bowl and mix lightly with a fork. Add the rhubarb and the white chocolate and mix, again with the fork – do not overmix the batter or you’ll end up with tough muffins. Divide the batter among the prepared pans and bake for 15-18 minutes or until risen and golden – a skewer inserted in the center of a muffin should come out clean.
Let cool in the pan on a wire rack for 5 minutes, then carefully remove from the pan and transfer to the wire rack to cool completely.

* I did not use paper liners and unmolding the muffins was complicated because some of the chocolate chips stuck to the pan

Makes 12

16 comments:

  1. Perfect timing! As spring is unfolding here in my corner of the globe, rhubarb will be available very soon. I can't wait to try these!

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  2. Gorgeous muffins,simply irresistible..

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  3. Oooh they looks gorgeous! I've got Flour and it's a fabulous book :)

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  4. The tartness of the rhubarb and the sweetness of the white chocolate marries so well! Your muffins are picture perfect, I will definately be making these soon. Going to have a look at that "Eat Your Books" website now!

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  5. What a great idea-rhubarb and white chocolate! The ultra tart fruit mellowed by the super sweet chocolate! I love it!

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  6. First of all I have to say thank you for shearing this link, I have the same problem, I’m buying cook books like crazy and I never use them. They just sit on my shelves looking all pretty. :D :D
    These muffins look so yummy and wonderful and I would love to try them, but unfortunately I can’t find any rhubarb here in Zagreb. I guess I could replace it with something else but that wouldn’t be the same.
    Wonderful photos as always. :)

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  7. Yummy on white chocolate instead! Love the little woody basket, I guess I shouldn't ask where you bought it from because I'm not in Brazil? :)

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  8. These muffins look gorgeous. Rhubarb is just coming up in my garden, and I am so tempted to make them. In fact, I am going to! Yum, Thanks for the recipe.

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  9. Those muffins look so soft. My partner loves white chocolate. I must make a white chocolate muffin for him as a surprise.

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  10. Karen, I hope you like the recipe!

    Priya, thank you!

    Kelly-Jane, thank you! I love that book, too. :)

    She Whisks, you are far too kind! Thank you!

    Christina, thank you! The flavors go really well together.

    Andrea, you are very kind, thank you! I have made several rhubarb recipes using strawberries instead - what if you try that? :)
    Good luck!
    xx

    Min, actually, these are not from Brazil - they are from here:
    http://www.thinkgarnish.com/store/scripts/default.asp
    xx

    Bakelady, thank you for stopping by!

    Tiny Tea Room, thank you! I am sure he will love it. :)

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  11. Hey Patricia, thanks for the tip :)

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  12. Obsessed with rhubarb, I am. This is definitely going on the to-try list :).

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  13. Michael BeyerApril 13, 2011

    Interesting flavor combination!

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  14. AnonymousMay 05, 2011

    These are amazing. I used vegan versions of the ingredients and egg replacer, but they still came out beautifully. Great combination!

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  15. Kristen, that is great news! I'm so glad the recipe worked for you. Thank you for letting me know!
    xx

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  16. Thanks for the recipe! I want to try it. Great blog.

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Thank you for your comment!