Gather Your Ingredients
To craft these delightful rhubarb muffins, you'll need a specific set of ingredients to ensure a gluten-free and paleo-compliant outcome. Begin with the wet
components: 1/4 cup of honey and 1/4 cup of melted butter, along with 1 teaspoon of vanilla extract. You'll also need 4 eggs and a liquid mixture comprising 1/2 tablespoon of lemon juice combined with enough almond milk to reach a total of 1/2 cup. For the dry elements, prepare 3/4 cup of arrowroot powder (though almond flour is a potential substitute, it hasn't been tested), 1/4 teaspoon of salt, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder. The star ingredient, of course, is 1 cup of finely chopped fresh rhubarb. Finally, for the delightful topping, you'll require 1/2 teaspoon of cinnamon, 1/2 tablespoon of butter (or melted coconut oil as an alternative), and an additional 1/2 tablespoon of honey.
Mixing the Batter
The process of creating these rhubarb muffins is straightforward, beginning with preparing your oven and muffin tin. Preheat your oven to a moderate 350 degrees Fahrenheit and line a standard muffin tin with 12 paper liners. In a large mixing bowl, combine the first set of liquid ingredients: the honey, melted butter, vanilla extract, eggs, and the lemon juice and almond milk mixture. Whisk these together until they are well incorporated. In a separate bowl, combine all the dry ingredients: the arrowroot powder (or your chosen alternative), salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter, as this can result in tougher muffins. The goal is a cohesive batter with no dry pockets remaining.
Creating the Topping
While the muffin batter rests momentarily, prepare the flavorful topping that elevates these rhubarb muffins. In a small bowl, combine the 1/2 teaspoon of cinnamon with the 1/2 tablespoon of melted butter (or coconut oil). Stir in the remaining 1/2 tablespoon of honey until you achieve a smooth, drizzly consistency. This simple topping adds a touch of sweetness and warm spice that perfectly complements the tartness of the rhubarb and the tender crumb of the muffins. It’s this finishing touch that truly sets these muffins apart, offering a delightful contrast of flavors and textures.
Baking and Enjoying
With the batter ready and the topping prepared, it's time to assemble and bake your rhubarb muffins. Carefully spoon the batter evenly into the 12 prepared muffin cups, filling each about two-thirds full. Once the cups are filled, generously drizzle the prepared cinnamon-honey mixture over the top of each muffin. This topping will caramelize slightly during baking, creating a wonderful crust. Place the muffin tin into the preheated oven and bake for approximately 20 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking times can vary slightly depending on your oven. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For optimal freshness, store the cooled muffins in an airtight container in the refrigerator.
