Browned Butter Rhubarb Muffins {Powernap}

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap: Approximately 4 stalks of perfect rhubarb were scored at the early season farmer’s market (I took all that were available!) The kiddo was at school and I had less than an hour to bake. What is the perfect recipe to ring in rhubarb season that doesn’t take long to make? (Don’t forget: If you need tips on selecting and cooking with rhubarb don’t forget to see my All About Rhubarb Tips!)

Muffins, obviously! And, to elevate these muffins from ordinary to awesome I ramped up the flavor by browning the butter and sprinkling the tops with raw sugar for extra texture. I know when it comes to dreaming up a great one hour recipe, simple one-note muffins might seem a little basic — they only require one bowl and a spoon (!) — but I can assure you these are anything but. Each bite yields a new flavor and texture, inviting you to take more as you work your way through each discovery. One minute you chew a piece of golden almond cake, the next a chunk of soft rhubarb paired with a hint of nutty browned butter, followed by a third bite of crunchy raw sugar topping. They are so rich that I swear you could serve them with ice cream as individual rhubarb cakes and your family and friends would be none the wiser.

These one-bowl muffins were a snap to whip up in my Powernap baking hour while the kiddo was at school. I pulled them out of the oven to cool about two minutes before hopping in the car for pick-up. When we got home she enjoyed a muffin with her after school yogurt snack. I managed to consume only one (what restraint, are you impressed?!) and saved the rest for dessert.