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Macaroon Muffins with Rhubarb

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Jun 19, 2016

makron rabarber

My amazing rhubarb plant is working over time! For several years I’ve wanted to try making macaroon muffins with rhubarb pieces, but for some reason I just never gotten around to it. But now is the time! And they are just gorgeous! A light, sweet and soft muffin with a crisp top and a fresh contribution from the rhubarbs – what’s not to like? I give them to you with my warmest recommendations!

I used fresh rhubarbs. You can also make this recipe with thawed rhubarb pieces, but let them drip off in a sieve before adding them directly into the batter (not the flour as with fresh rhubarbs).

Remember that there is a size difference in paper cups of muffins and cupcakes. If you’re making these in cupcake cups then you’ll get more than 12 muffins as the cup is a lot smaller.

Makes 12 muffins

Ingredients

  • 100 g sugar
  • 3 eggs
  • 125 g butter, melted and lightly cooled
  • 125 g flour
  • 2 tsp baking powder
  • 50 g marzipan
  • 125 g rhubarb, in small pieces (if you’re using frozen rhubarbs: see the note above)
  • 75 g macaroons

Directions

Preheat the oven to 180C and prepare a muffin tin with 12 paper cups.

Beat the sugar and eggs until it turns light. Pour the butter in while stirring. Mix flour and baking powder in a separate bowl. Grate the marzipan into the flour and fold it in. Fold in the rhubarb pieces into the flour. Crush the macaroons and fold them into the batter together with the flour mixture.

Divide the batter into the 12 muffin cups and bake them for about 15-20 minutes. Let the cakes cool down before you dig in.

Makron rabarber makron rabarber

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