<\/p>\n

\n

I absolutely love tangy desserts \u2014 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\u2019re wonderfully soft, rise beautifully and are incredibly quick to make \u2014 perfect for everyday baking.<\/em><\/p>\n<\/blockquote>\n

Makes: 12 muffins.<\/span><\/p>\n

Ingredients for lemon & rhubarb muffins:<\/span><\/p>\n

\n
• 300 g plain flour<\/li>\n
• 2 teaspoons baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 2 large eggs<\/li>\n
• 150 ml rapeseed or sunflower oil<\/li>\n
• 170\u2013200 g caster sugar<\/li>\n
• 220 g sour cream<\/li>\n
• finely grated zest of 2 lemons (preferably unwaxed)<\/li>\n
• 2 tablespoons lemon juice<\/li>\n
• 400 g rhubarb, cut into 1 cm pieces (unpeeled)<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • granulated sugar, for sprinkling<\/li>\n<\/ul>\n

    All ingredients should be at room temperature. Sift together the flour, baking powder and bicarbonate of soda. Set aside.<\/p>\n

    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 \u2014 only until just combined. Fold in the rhubarb.<\/p>\n

    Divide the batter between 12 muffin cases, filling each about \u00be full. Sprinkle the tops generously with granulated sugar.<\/p>\n

    Bake at 175\u00b0C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    I absolutely love tangy desserts \u2014 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\u2019re wonderfully soft, rise beautifully <\/p>\n","protected":false},"author":1,"featured_media":4912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[60,320],"tags":[94,122,142],"duration":[],"tag_group":[],"class_list":["post-4911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-muffins","category-quick-bakes","tag-lemon-lime","tag-rhubarb","tag-soured-cream"],"acf":[],"yoast_head":"\n