Chocolate Baking Dessert

Rhubarb, apple and white chocolate muffins

Name: Rhubarb, apple and white chocolate muffins recipe
Yield: 6
Ingredients: 2 stalks (about 190g) rhubarb, chopped into 2cm pieces; 3/4 cup (165g) caster sugar; 125g unsalted butter, at room temperature; 100g sour cream, at room temperature; 1 tsp vanilla bean paste; 1 egg, at room temperature; 1 2/3 cups (250g) self-raising flour, sifted; 1 Granny Smith apple, coarsely grated; 100g white chocolate, finely chopped

Rate now

Jump to recipe

by Phoebe Wood

Oct 18, 2020

With sweet white choc balancing sharp rhubarb and apple, these muffins will have you smitten the minute they come out of the oven.

2 stalks (about 190g) rhubarb, chopped into 2cm pieces
3/4 cup (165g) caster sugar
125g unsalted butter, at room temperature
100g sour cream, at room temperature
1 tsp vanilla bean paste
1 egg, at room temperature
1 2/3 cups (250g) self-raising flour, sifted
1 Granny Smith apple, coarsely grated
100g white chocolate, finely chopped

Method

1.

Preheat oven to 170°C. Line a 6-hole Texas muffin pan with large muffin cases or six 13cm x 21cm pieces of baking paper.
2.

Place the rhubarb and 1/4 cup (55g) sugar in a saucepan over medium-low heat and cook, stirring occasionally, for 5-6 minutes until the rhubarb has just softened. Strain rhubarb through a sieve and set aside to cool to room temperature. Discard liquid.
3.

Place remaining 110g sugar in a bowl with the butter and beat until smooth. Beat in sour cream, vanilla and egg, followed by the flour until smooth. Fold in the cooled rhubarb mixture. Squeeze out excess liquid from the apple and add grated apple to the bowl, then the white chocolate and fold to combine. Divide mixture among muffin cases and bake for 50 minutes or until a skewer inserted in the centre of each muffin comes out clean. Serve warm or at room temperature.