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Cakes & Tortes · Recipe No. 515

Rhubarb and Marzipan Muffins

Easy, moist rhubarb muffins topped with grated marzipan. The rhubarb is tossed in red kisiel, so it keeps its beautiful color.

2 min read 10/10 · 2 votes
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Rhubarb and Marzipan Muffins
Recipe

Rhubarb and Marzipan Muffins

Servings
8 servings
Time
30 minutes
Rating
10/10

Ingredients

Rhubaaaarb, rhubaaarb! Are you as happy about it as I am? I love spring not only for the sun, the birds going wild and all the green, but also for the fragrant, delicious rhubarb and asparagus. Thanks to rhubarb I'll probably gain a little around the hips, too, because I bake more often than I should. I can't help it, I just love baking with rhubarb.

Rhubarb and Marzipan Muffins

Today I have simple rhubarb and marzipan muffins for you. They're moist, aromatic and impossible to resist. For these I used a trick from my rhubarb cake, where the rhubarb is tossed in red kisiel (a Polish powdered fruit jelly mix), which helps it keep its beautiful color. I also "borrowed" the marzipan topping from this recipe. It was worth it.

Rhubarb and Marzipan Muffins

Rhubarb and Marzipan Muffins

Instructions – Rhubarb and Marzipan Muffins:

It's best to chill the marzipan.

Line a muffin tin with paper liners. Preheat the oven to 180°C (350°F).

Peel the rhubarb and cut it into very small pieces, then sprinkle with the kisiel and toss to combine.

Mix the ingredients from the flour through the sugar together and set aside. In a second bowl, mix the ingredients from the oil through the buttermilk well. They should combine nicely.

Add the flour mixture to the wet ingredients, add the rhubarb and stir only until everything just comes together, no longer than necessary.

Fill the muffin cups two-thirds full and coarsely grate the marzipan over the top. Place in the oven and bake for about 20 minutes, until the muffins are browned. Take them out of the oven and let them cool.

Enjoy!