Things I’ve done lately:
1. Read Fifty Shades :/
2. Wee bit of honeymoon planning
3. Discovered I’m incredibly talented at Snapchatting (follow me, I’m hans_whit)
4. Went to a very boozy wedding of a dear friend and came out alive…
5. Inspired by Erin, I purchased a sourdough starter from Clare, because I kept botching my own attempts to create a starter from scratch. I’m now completely hooked on sourdough baking! And I’ve learnt what the words “levain” and “banneton” mean, and that there are different names for the different stages of proving! And I still have SO much to go. I mean, there’s the whole hydration thing which I’m still trying to get my head around, but Maths dude made me a spreadsheet to help me out. It’s handy dating a mathematician.
6. Oh, yeah! Brown butter almond rhubarb muffins. I made ’em.
These muffins have so much good stuff going on: nuttiness from the brown butter, moistness from almond meal, and sweet juicy blobs of rhubarb suspended throughout. There’s also a crispy streusel topping including flaked almonds! Somehow they seem like they’d be right at home at a summer afternoon tea as well as with a cup of tea on a chilly afternoon. This brown butter batter could be a great vessel for other types of seasonal fruit or berries, too!
They’re moist and sweet enough to be enjoyed plain, but I mixed a little crème fraîche with some lemon zest and lemon thyme to drizzle over the top. So yummy, but completely optional!
- 100g unsalted butter
- 80ml / ⅓ cup whole milk
- 1 extra large egg
- 1 extra large egg yolk
- 150g / 1 cup flour
- 50g / ½ cup almond meal
- 160g / ⅔ cup caster sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1 stalk of rhubarb, diced
- 50g / ½ cup flaked almonds
- 40g unsalted butter, cold, diced
- 40g / ¼ cup flour
- 2 tbsp caster sugar
- 2 tbsp flaked almonds
- Preheat the oven to 190C/170C fan-forced.
- Place 12 muffins liners in a 12-hole, ⅓ cup muffin tin (aka a standard one).
- Place the butter into a small saucepan, and melt over medium heat. Continue to heat until it starts changing into a light brown colour and brown flecks appear. It should smell nutty and toasty. This takes at least 5 minutes so don't lose heart if the browning takes a while to happen.
- Whisk together the milk, egg, egg yolk and vanilla essence in a large mixing bowl. Add the slightly cooled brown butter, whisking thoroughly to incorporate quickly so that the heat of the butter doesn't cook the eggs. (You can also use a stand mixer).
- In a separate medium bowl, combine the flour, almond meal, sugar, baking powder and salt. Add to the butter mixture, and fold to combine.
- Add the diced rhubarb and flaked almonds, and fold until just combined, and place to one side.
- Make the crumble topping by rubbing together the butter, flour, sugar and almonds between your fingertips until combined. Try to work quickly, or the warmth in your fingers will start to warm up the butter and it will clump together too much. It should resemble big breadcrumbs.
- Divide the muffin mixture between the 12 muffin cups and sprinkle with the crumble mixture.
- Bake for 18-20 minutes, until golden, risen and springy. Check that they're definitely cooked by inserting a skewer into the middle of a couple of the muffins.