I have always loved hibiscus tea; its rich and tart flavor always hit the spot. These hibiscus muffins are tart and sweet, and a super fun spin on a classic muffin.
A few weeks ago, I came across a huge bag of dried hibiscus flowers and bought it on impulse. Now that I’m trying to cook and bake with just what I have in my pantry and trying to only go to the store when absolutely necessary, I’m looking to my pantry for insperation. I saw that bag of hibiscus and thought, hibiscus muffins!
I got my bag for super cheap on amazon.
Brewing the hibiscus:
To bring out the flavor in the hibiscus, soak the dried flowers need in boiling water with just a little bit of honey. Boil 1/2 cup of water and remove it from the heat. Add in the 1/2 cup of dried hibiscus and one tablespoon of honey. Let the leaves steep for 15 minutes and then add the leaves (disregarding the remaining water) to the finished batter.
On top of being delicious, these are super easy to make. This muffin is made like a cake by creaming together the butter and sugar. Then adding in the eggs and flour and milk (alternating between the two). You add the lemon zest to the milk and soaked hibiscus leaves to the finished batter. Super easy.
These muffins are great on their own, but if you wish to have a little something special on top, this lemon and honey glaze is perfect. To make the glaze mix 1 cup powdered sugar, three tablespoons of honey, and juice from 1/2 lemon and mix until there are no lumps. Lightly (or heavily) drizzle the glaze over the cooled muffins and serve.
WANT MORE BREAKFAST IDEAS?!
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