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Hibiscus Muffins

Hibiscus Muffins with Lemon Drizzle for a Floral Twist

These Hibiscus Muffins offer a delightful floral flavor and are gluten-free friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Boiling Water Hydrates dried hibiscus flowers.
  • ½ cup Dried Hibiscus Flowers Deep red flowers without additives.
  • ½ cup Softened Butter At room temperature.
  • ¾ cup Granulated Sugar Consider using coconut sugar.
  • 2 large Eggs At room temperature.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1½ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • ½ teaspoon Salt Balances sweetness.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • ½ cup Milk Whole milk or plant-based alternatives.
  • 1 tablespoon Lemon Zest Fresh is always best.
  • 2 tablespoons Lemon Juice Freshly squeezed.
For the Icing
  • 1 cup Powdered Sugar Used for icing.
  • 2 tablespoons Lemon Juice Freshly squeezed.

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • Saucepan
  • muffin tin

Method
 

Step-by-Step Instructions
  1. Boil 1 cup of water in a saucepan, add ½ cup of dried hibiscus flowers, and steep for 10 minutes. Strain and set aside to cool.
  2. In a bowl, combine ½ cup of softened butter and ¾ cup of sugar, then beat on medium speed for 3-5 minutes until light and fluffy.
  3. Add 2 large eggs one at a time and 1 teaspoon of vanilla extract, mixing well until the batter is smooth.
  4. In another bowl, whisk 1½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt; gradually add to wet ingredients alternating with ½ cup of milk.
  5. Fold in the lemon zest and 2 tablespoons of lemon juice gently to the batter.
  6. Preheat the oven to 350°F (175°C), prepare muffin tin, and fill with the batter. Bake for 20-25 minutes until golden.
  7. Let the muffins cool, then prepare the icing by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice, then drizzle over muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure butter is softened, and handle the batter gently to keep muffins fluffy.

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