Lemon & rhubarb muffins

I absolutely love tangy desserts — the sharper, the better! And these lemon and rhubarb muffins are exactly that kind of treat. Sweet yet pleasantly tart, filled with plenty of rhubarb and finished with a crisp sugar topping. They’re wonderfully soft, rise beautifully and are incredibly quick to make — perfect for everyday baking.

Makes: 12 muffins.

Ingredients for lemon & rhubarb muffins:

• 300 g plain flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 2 large eggs
• 150 ml rapeseed or sunflower oil
• 170–200 g caster sugar
• 220 g sour cream
• finely grated zest of 2 lemons (preferably unwaxed)
• 2 tablespoons lemon juice
• 400 g rhubarb, cut into 1 cm pieces (unpeeled)

Additionally:

• granulated sugar, for sprinkling

All ingredients should be at room temperature. Sift together the flour, baking powder and bicarbonate of soda. Set aside.

In a separate bowl, whisk together the eggs, oil, sugar, sour cream, lemon zest and lemon juice until combined. Add the dry ingredients and mix gently with a whisk or spatula — only until just combined. Fold in the rhubarb.

Divide the batter between 12 muffin cases, filling each about ¾ full. Sprinkle the tops generously with granulated sugar.

Bake at 175°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.

Enjoy!