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🍰 Muffins with Rhubarb and White Chocolate Cream

413 kcal · 30 min · 4 servings

Muffins with Rhubarb and White Chocolate Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Peel the rhubarb and cut it into large pieces.
  3. 3. Place the rhubarb pieces in a bowl.
  4. 4. Sprinkle the rhubarb with one tablespoon of sugar.
  5. 5. Let the rhubarb sit for about five minutes.
  6. 6. Put the soft butter into a separate bowl.
  7. 7. Beat the butter with a hand mixer until creamy.
  8. 8. Add the remaining sugar to the butter.
  9. 9. Add the vanilla sugar to the mixture.
  10. 10. Add a pinch of salt.
  11. 11. Add the eggs to the butter mixture.
  12. 12. Sift the flour into the bowl.
  13. 13. Sift the baking powder into the bowl.
  14. 14. Stir everything quickly until a smooth batter forms.
  15. 15. Fold the rhubarb pieces into the batter.
  16. 16. Grease the cavities of a muffin tray.
  17. 17. Place paper liners in the cavities.
  18. 18. Distribute the batter evenly into the cups.
  19. 19. Bake the muffins for about 20 to 25 minutes.
  20. 20. Take the muffins out of the oven when they are golden brown.
  21. 21. Loosen the muffins from the tray.
  22. 22. Place the muffins on a wire rack.
  23. 23. Let the muffins cool down.
  24. 24. Grate the white chocolate finely.
  25. 25. Whip the cream in a tall vessel until stiff.
  26. 26. Fold the grated chocolate into the cream.
  27. 27. Spoon the cream onto the muffins with a tablespoon.
  28. 28. Decorate the muffins with chocolate sprinkles if you like.

Nutrition per serving