Most of the time, baked goods containing rhubarb also contain strawberries. Both are perennials and associated with Spring, although rhubarb is a Spring vegetable and strawberries are an early Summer fruit. But rhubarb doesn’t need to be partnered with strawberries in sweet dishes to make something delicious. These rhubarb muffins prove that.
Buttermilk is a favored ingredient for providing a soft, moist crumb texture. The tang that it adds to foods gives them more body and depth. But don’t worry about these muffins being overly tart from the combination of rhubarb and buttermilk. The honey balances out the tartness and mellows the flavor profile of these muffins.
Honey & Rhubarb Muffins
Honey & Rhubarb Muffins (adapted from midwestliving,com) Total Time Required: 1 hour, Prep Time: 20 minutes, Bake Time: 35 minutes, Yield: about 21 muffins
Ingredients:
- 1 tablespoon butter
- 1/2 cup granulated sugar
- 1 egg, slightly beaten
- 1 cup packed brown sugar
- 2/3 cup cooking oil
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1-1/2 cups chopped fresh or frozen rhubarb
Directions:
For the topping: In a small bowl, cut the butter into the granulated sugar until the mixture resembles coarse crumbs. Set it aside.
Combine the butter & sugar for the topping.
For the muffins: Line the muffin tins with paper bake cups.
In a large mixing bowl, combine the egg with the brown sugar, oil, honey, and vanilla.
Combine the brown sugar with the egg, oil, honey, & vanilla.
In a medium bowl, stir together the flour, baking soda, and salt.
Combine the dry ingredients.
Add the dry ingredients to the egg mixture alternating with the buttermilk, stirring after each addition until it is all moistened. The batter will be lumpy.
Alternate adding the dry ingredients and the buttermilk to the egg mixture.
Gently fold in the chopped rhubarb.
Fold in the rhubarb.
Fill the muffin cups 2/3rds of the way full with batter.
Add the batter to the muffin cups.
Sprinkle each muffin with some topping.
Add the topping to the muffins.
Bake the muffins in a 325º F oven for 20 to 25 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 10 minutes, then remove them from the tins.
Cool the muffins for at least 10 minutes before digging in!
Serve warm or at room temperature.
This is a great “vegetable” muffin!
Honey & Rhubarb Muffins (adapted from midwestliving,com) Total Time Required: 1 hour, Prep Time: 20 minutes, Bake Time: 35 minutes, Yield: about 21 muffins
Ingredients:
- 1 tablespoon butter
- 1/2 cup granulated sugar
- 1 egg, slightly beaten
- 1 cup packed brown sugar
- 2/3 cup cooking oil
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1-1/2 cups chopped fresh or frozen rhubarb
Directions:
For the topping: In a small bowl, cut the butter into the granulated sugar until the mixture resembles coarse crumbs. Set it aside.
For the muffins: Line the muffin tins with paper bake cups. In a large mixing bowl, combine the egg with the brown sugar, oil, honey, and vanilla.
In a medium bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the egg mixture, alternating with the buttermilk, stirring after each addition until it is all moistened. The batter will be lumpy. Gently fold in the chopped rhubarb.
Fill the muffin cups 2/3rds of the way full with batter. Sprinkle each muffin with some topping. Bake the muffins in a 325º F oven for 20 to 25 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 10 minutes, then remove them from the tins. Serve warm or at room temperature.