These Honey-Rhubarb Delight Muffins are a perfect blend of sweet and tangy flavors, ideal for any occasion.
Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a small bowl, combine the butter and granulated sugar for the topping until it resembles coarse crumbs. Set aside.
Use cold butter for a crumbly texture.
In a large mixing bowl, whisk together the egg, brown sugar, honey, and buttermilk until smooth.
Ensure the ingredients are at room temperature for better mixing.
In another bowl, mix the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
Do not overmix to keep the muffins tender.
Gently fold in the chopped rhubarb into the batter.
Coat the rhubarb in a little flour to prevent it from sinking.
Fill each muffin cup about two-thirds full with the batter and sprinkle the topping evenly over each.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
While the muffins bake, prepare the whipped honey butter by beating the softened butter, honey, and lemon zest until fluffy.
Chill the whipped butter slightly for easier spreading.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents soggy bottoms.
Serve the muffins warm or at room temperature with a dollop of whipped honey butter.
Pair with a hot beverage for a comforting treat.
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