• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 12

Rhubarb and Marzipan Muffins

  • Recipe Submitted by on

 Ingredients List

  • 200 g golden caster sugar
  • 1 large egg
  • 80 ml vegetable or coconut oil (melted and cooled)
  • 1 tsp vanilla extract
  • 230 ml rhubarb yogurt (ideally full fat, but fat-free does work, also you can use another flavour such as peach if you can't find rhubarb yogurt)
  • 250 g plain (all-purpose) flour (plus 1 extra tbsp. to mix with the rhubarb)
  • 1 tsp baking soda/bicarbonate of soda
  • 200 g medium diced rhubarb, chopped into small chunks mixed with 1 tbsp plain flour
  • 100 g golden marzipan cut into small chunks
  • 2 tbsp smooth apricot jam (jelly)


Preheat your oven to 200c/400f and line a 12-hole muffin tin with muffin cases.
Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the oil and vanilla extract, stir, and then add in the yogurt and stir to combine. Next add in the flour and baking soda and mix together using a wooden spoon. Gently fold in the chopped rhubarb that has already been mixed with 1 tbsp. flour and the chopped marzipan.
Spoon the mixture into the muffin cases and place in the oven. Cook at 200c/400f for 5 minutes, then turn the oven down to 180c/350f and cook for a further 15 minutes.
Just before your muffins are ready, put the apricot jam (jelly) in a bowl and place in the microwave for a few seconds - so that it melts to a thinner consistency. It should only take 10 seconds or so (be careful not to leave it in as it will get dangerously hot very quickly). Stir the jam, and then as soon as the muffins come out of the oven, brush the jam over the muffins to give it a shiny glaze.
Leave the muffins to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.

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