Just about the time I found this season’s rhubarb in our grocery stores, I also noticed my own rhubarb plant producing a huge leaf on each of five stalks in the small mulched area behind our home where I grow a few herbs and a few tomato plants along with the rhubarb.
Once the stalks were big enough for harvesting (stalks should reach a length of 12 inches before cutting), I gathered the rest of the ingredients and made these delicious rhubarb-ginger muffins. I shared the muffins with some of the other volunteers I do invasive plant removal work with in a nearby natural area. The muffins were very well received by the volunteers.
Rhubarb is often paired with strawberries in baked goods. While that is not the case in this recipe, on occasion I have added some strawberries to the batter and streusel to make up the difference when I was caught a bit short on rhubarb. Either version is perfect for beautiful Spring days!
Rhubarb-Ginger Muffins
Rhubarb-Ginger Muffins (adapted from bakefromscratch.com) Total Time Required: 1 hour, Prep Time: 25 minutes, Bake Time: 25 minutes, Cooling Time: 10 minutes, Makes: 24 muffins
Ingredients:
Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups diced rhubarb
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- zest of 1 lemon
Rhubarb Streusel:
- 3/4 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/4 cup unsalted butter, melted
- 1/2 cup finely diced rhubarb
Directions:
Preheat the oven to 375°F. Line 24 muffin cups with paper liners or spray the tins with cooking spray.
For the muffins: In a large bowl, whisk together the flour, sugar, baking powder, ginger, nutmeg, baking soda, and salt. Stir in the rhubarb.
Whisk together the dry ingredients for the muffin batter . . .
. . . then add in the rhubarb.
In a medium bowl, eggs, sour cream, buttermilk, melted butter, vanilla, and zest.
Whisk together the wet ingredients.
For the streusel: In a medium bowl, whisk together the flour, sugars, salt, ginger, and reserved vanilla bean seeds. Drizzle the mixture with the melted butter. Using a spatula, stir to combine until the mixture is crumbly. Fold in the rhubarb.
Mix together the streusel ingredients then add the rhubarb.
Fold the egg mixture into the muffin flour mixture, stirring just until combined.
Add the wet ingredients to the dry ingredients for the muffins.
Divide the batter between the prepared muffin cups. Top each muffin with some of the streusel.
Add the batter to the muffin cups then top each with some streusel.
Bake until a wooden pick inserted in center comes out clean, about 20 to 25 minutes. Cool in the muffin tins on a wire rack for 10 minutes. Remove the muffins from the tins to the wire rack to cool completely.
Cool the muffins at least slightly before digging in!
Store at room temperature in an airtight container.
Such a delicious way to enjoy Spring!
Rhubarb is my Harbinger of Spring! ~Linda
Rhubarb-Ginger Muffins (adapted from bakefromscratch.com) Total Time Required: 1 hour, Prep Time: 25 minutes, Bake Time: 20 – 25 minutes, Cooling Time: 10 minutes, Makes: 24 muffins
Ingredients:
Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups diced rhubarb
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- zest of 1 lemon
Rhubarb Streusel:
- 3/4 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/4 cup unsalted butter, melted
- 1/2 cup finely diced rhubarb
Directions:
Preheat the oven to 375°F. Line 24 muffin cups with paper liners or spray the tins with cooking spray.
For the muffins: In a large bowl, whisk together the flour, sugar, baking powder, ginger, nutmeg, baking soda, and salt. Stir in the rhubarb.
In a medium bowl, whisk together the eggs, sour cream, buttermilk, melted butter, vanilla, and zest.
For the streusel: In a medium bowl, whisk together the flour, sugars, salt, ginger, and reserved vanilla bean seeds. Drizzle the mixture with the melted butter. Using a spatula, stir to combine until the mixture is crumbly. Fold in the rhubarb.
Fold the egg mixture into the muffin flour mixture, stirring just until combined. Divide the batter between the prepared muffin cups. Top each muffin with some of the streusel. Bake until a wooden pick inserted in center comes out clean, about 20 to 25 minutes. Cool in the muffin tins on a wire rack for 10 minutes, then remove the muffins from the tins to the wire rack to cool completely. Store at room temperature in an airtight container.