Apricot muffins with rhubarb jam
Easy - 10 Min
- style Type of dish : Snack
- poll Difficulty: Easy
- access_time Preparation time: 10 min
- timer Cooking time: 25 min
- place Region: France
- euro_symbol Cost: €18.47
Enjoy these delicious muffins with rhubarb and seasonal jam for an explosion of spring flavours!
With their soft texture and fruity taste, these muffins perfectly combine the sweetness of jam with the refreshing acidity of rhubarb.
Perfect for a gourmet dessert or a sweet snack at any time of day, these muffins are simple to prepare and will delight the taste buds of the whole family.
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Ingredients
(For 12 muffins)
- 200g flour
- 100g sugar
- 1 sachet baking powder
- 2 eggs
- 100ml milk
- 80g melted butter
- 100g rhubarb jam
- 2 fresh apricots, finely diced
- 1 rhubarb stalk, cut into thin strips
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Preparation
- Preheat your oven to 180°C (gas mark 6) and prepare a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar and baking powder.
- In a separate bowl, beat the eggs, then add the milk and melted butter.
- Mix well.
- Pour the liquid mixture into the bowl containing the dry ingredients and mix just enough to incorporate the ingredients together. Do not overmix to avoid a dense paste.
- Add the diced apricots to the dough and mix gently.
- Fill muffin cases two-thirds full with batter.
- Using the back of a spoon, make a small indentation in the center of each muffin and place a teaspoon of rhubarb jam on top.
- Arrange a few slices of rhubarb on top of each muffin.
- Bake the muffins for about 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These apricot, rhubarb and rhubarb jam muffins will be even tastier with the caramelized rhubarb slices on top!
| Suggestions | Quantity | Price |
|---|---|---|
|
|
9,00 € | |
| Breaking Rhubarb Frambozen Rood - 210g |
|
9,47 € |
