Whether it’s scrambling to tie bows and coif hair for picture perfect looks or kids heading straight from bed to nibbling on chocolate bunny ears, a frenetic pace seems the norm for Easter morning. We found this delish muffin recipe by Patricia Scarpin to bring method to the madness. Make ahead for a quick breakfast or as part of an eggs-stravagant brunch. If you’re like us and the last rhubarb you saw was in your grandmother’s garden, Patricia says they’re equally delicious substituting strawberries. And don’t forget to nominate Patricia’s blog Technicolor Kitchen for Saveur’s 2011 Food Blog Awards!
Rhubarb White Chocolate Muffins
(adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe)
Makes 12 muffins
- ~ 1 ½ cups + 1 ½ tablespoons all purpose flour
- ~ ¼ teaspoon baking soda
- ~ 2 teaspoons baking powder
- ~ pinch of salt
- ~ 1 egg
- ~ 1 egg yolk
- ~ 2/3 cup caster (superfine) sugar
- ~ ¼ cup + 1 tablespoon unsalted butter, melted
- ~ ½ cup whole milk, room temperature
- ~ ½ cup plain yogurt, room temperature
- ~ 1 teaspoon vanilla extract
- ~ 1 ¼ cup rhubarb, chopped
- ~ ½ cup white chocolate chips
Preheat oven to 350°F. Line twelve 1/3-cup 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.
* Paper liners make unmolding muffins much easier since white chocolate chips may stick to sides of the muffin pan.
photo and recipe adaptation: © Technicolor Kitchen