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Hello Lovelies, we longed for it and now it’s finally here: springtime! And with it not only the first blooming trees and flowers, the sun that is finally warming us a bit more, but also delicious fruits and veggies, that are back in season now. Every year I look forward to two of them especially: rhubarb and asparagus! I love the taste and have many sweet memories from my childhood with both of them. Since they are in season only for a short period of time I always try to make the most of it and so I would love to share many recipes involving one of the two ingredients over the next weeks.
Since we wanted to bake something for the weekend, rhubarb will make the start. I already made a rhubarb-ginger-raspberry compote last week (will share the recipe and some ideas how to use it with you as well soon). We made delicious rhubarb muffins with streusel. Perfect for a first spring picknick, or to take with you as we did on our train ride to south of Switzerland this weekend.
So here is the recipe:
The muffins turned out really fluffy but still moist thanks to the rhubarb. And I also love that the tartness of the rhubarb balances out the sweetness of the streusel. The best part for me was the crispy top with the streusel of course, I already love them since my childhood. The muffins taste delicious just as they are, or you can add some powdered sugar or whipped cream and some compote – I loved them this way, almost like cupcakes and such a treat. I used coconut blossom sugar, since I really like the caramel flavor, but you could also substitute it with another kind of sugar.
I hope you all could enjoy a sunny weekend and maybe you are going to make some rhubarb muffins to enjoy them in the sun this week! You can read more about our adventure in Ticino very soon here on the blog.
If you have Pinterest, you can find me here and pin this picture if you like: