Rhubarb Ginger Muffins Recipes

RHUBARB CRUMBLE MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

RHUBARB AND GINGER MUFFINS

Steps:

• Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
• Place the chopped rhubarb in a bowl and stir in the brown sugar.
• In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
• In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
• Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.

AUNT NORMA'S RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

GINGER RHUBARB MUFFINS

Steps:

• Preheat oven to 400°.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
• In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
• Stir in rhubarb.
• Add to dry ingredients and stir until just blended.
• Fill each muffin cup 3/4 full with batter.
• Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE

Steps:

• Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
• Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
• In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
• in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
• Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
• Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
• Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
• Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.