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 ½ cup of water and remove it from the heat. Add in the ½ 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 ½ lemon and mix until there are no lumps. Lightly (or heavily) drizzle the glaze over the cooled muffins and serve.
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For the muffins:
- ½ cup boiling water
- ½ cup dried hibiscus flowers
- 1 tablespoon honey
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- Zest and juice from 1 lemon
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons honey
- Juice from ½ lemon
For the muffins:
- Preheat the oven to 375.
- Bring ½ cup water to a boil. Remove from heat and add the honey and dried hibiscus flowers. Let steep 15 minutes.
- Cream the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating until well combined. Add in the vanilla.
- Whisk together the flour, salt, and baking powder. Add the lemon juice and zest to the milk. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
- Mix in the soaked hibiscus flowers, leaving any remaining water.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Bake at 375 degrees for about 30-35 minutes.