Rhubarb Muffins with Balsamic Rhubarb Jam
March 17, 2024
Moist, tender muffins with sweet and tangy homemade rhubarb jam swirled right into the batter.
YIELD
12
PREP TIME
30 min
+ 1 hr for the jam
Ingredients
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1cup all-purpose flour
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½cup white whole wheat flour
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2teaspoons baking powder
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¾teaspoon salt
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1egg
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¾cup whole milk
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¼cup vegetable oil
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¼cup sugar
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2tablespoons honey
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1cup Balsamic Rhubarb Jam (or any other favorite jam if you’re short on time)
For the Balsamic Rhubarb Jam:
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1pound fresh rhubarb, cleaned and chopped
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1cup sugar
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2tablespoons balsamic vinegar
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½cup water
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Zest of 1 orange
Directions
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1
For the jam:
In a medium pot combine all ingredients and bring to a boil.
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2
Lower heat and simmer for 45 minutes, gently mashing a few times during the cooking process.
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3
Remove from heat. Transfer to glass jars and allow to cool. Makes about 2 ½ cups of jam.
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4
For the muffins:
Heat oven to 375 F.
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5
In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder and salt.
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6
In a separate bowl, whisk together egg, milk, oil, sugar and honey.
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7
Pour wet ingredients into the dry and mix together until just incorporated (the mixture will still be lumpy).
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8
Gently fold in 1 cup Balsamic Rhubarb Jam until the batter is streaky. Refrigerate the rest of the jam for another time, or use it to top your muffins later.
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9
Lightly spray a muffin tin with cooking spray.
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10
Evenly fill muffin tin with batter.
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11
Bake for 15-20 minutes or until muffins are browned and a toothpick inserted comes out clean.