Muffins are the perfect foil for whatever fruit or vegetable is in season. I think of the batter as a blank slate and let my imagination, and market, dictate what goes into them. And this time of year the options really are unlimited as new seasonal fruits are appearing weekly. This week’s discovery was the first rhubarb of the season. While rhubarb itself is astringent and bitter, when cooked with a bit of sugar its flavors mellow into a unique and delicious. Add in juicy peaches (again, the first ones are appearing in the markets as well) and you have the perfect breakfast treat.
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup fresh peaches, diced (peels optional)
1 cup fresh rhubarb, diced
1 teaspoon finely grated lemon zest
1 tablespoon cinnamon
2 tablespoons sugar
Preheat the oven to 350 degrees. Grease the insides of one 12-cup muffin pan. Set aside.
In a medium bowl, whisk together the dry ingredients.
In a separate bowl, combine the buttermilk, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients and using a rubber spatula, mix until just combined.
Add the melted butter and mix again.
Fold in the peaches, rhubarb and lemon zest until just combined.
Divide the batter between the prepared muffin cups.
Combine the cinnamon and sugar in a small bowl then top each with a sprinkling of the mixture.
Bake for 25 minutes or until a skewer inserted in the center comes out clean.