Indulge in the delightful tanginess of rhubarb with these scrumptious rhubarb muffins. Bursting with the fresh flavours of spring, these muffins are perfect for breakfast, brunch, or a sweet afternoon treat. The tender crumb pairs perfectly with the tartness of the rhubarb, creating a harmonious balance of flavours.

See our Delicious Strawberry Rhubarb Pie Recipe

Whether you’re a rhubarb enthusiast or new to this unique ingredient, these muffins will impress with their moist texture and irresistible taste.

Rhubarb Muffins Recipe

Recipe by Owais

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted

• 2/3 cup buttermilk

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups diced rhubarb

• 1 tablespoon all-purpose flour (for coating rhubarb)

Instructions:

• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells with butter or cooking spray.
• In a small bowl, toss the diced rhubarb with 1 tablespoon of flour until evenly coated. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the diced rhubarb until evenly distributed throughout the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Serve the muffins warm or at room temperature. Enjoy the tangy goodness of these rhubarb muffins with your favourite beverage for a delightful treat any time of the day.

Ideas for Serving

• Breakfast Spread: Serve these muffins as part of a breakfast spread with scrambled eggs and fresh fruit.
• Afternoon Tea: Pair the muffins with a hot cup of tea or coffee for a delightful afternoon treat.
• Dessert: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a simple dessert.

Nutritional Information (per muffin)

• Calories: 180
• Fat: 7g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 15g
• Protein: 3g

History

Rhubarb, originally cultivated in Asia for its medicinal properties, has been used in cooking and baking for centuries. However, it wasn’t until the 18th century that it became popular in Europe and North America as a culinary ingredient. Known for its tart flavor, rhubarb is often paired with sweeteners in desserts like pies, crisps, and, of course, muffins.

FAQs

Q: Can I use frozen rhubarb instead of fresh?

A: Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using it in the recipe to avoid excess moisture.

Q: Can I make these muffins gluten-free?

A: Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or another binding agent for the best texture.

Q: How should I store these muffins?

A: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature before serving.