- Dish type
- Mini cakes
- Fruit muffins
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb when in season. It makes a moist and tangy muffin.
137 people made this
- 120g vanilla yoghurt
- 30g butter, melted
- 2 tablespoons vegetable oil
- 1 egg
- 165g plain flour
- 165g dark brown soft sugar
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 120g diced rhubarb
- 4 tablespoons dark brown soft sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons crushed flaked almonds
- 2 teaspoons melted butter
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat the oven to 180 C / Gas mark 4. Grease a 12 cup muffin tin, or line with paper cases.
- In a medium bowl, stir together the yoghurt, 30g of melted butter, oil and egg. In a large bowl, stir together the flour, 165g of brown sugar, bicarbonate of 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 remaining 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 tin for about 15 minutes before removing.
Reviews & ratingsAverage global rating:(172)
Reviews in English (143)
Awesome! So easy to make and went down really well at a house party. Will definitely make them again.-11 Jul 2010
Used different ingredients.I had no vanilla yogurt so used a pot of strawberry instead, the muffins turned out lovely.-01 Oct 2010
very good, soft and I love the interplay between sweet and sour-09 May 2010
How many muffins does the applesauce rhubarb recipe make? Two T. per muffin cup is not very much. Correct amount? Thanks.
Tommie, that is correct - the tablespoons. It makes 18 muffins.
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Homemade Rhubarb Muffins:
Every once in a while I come across a recipe and I wonder to myself, &ldquoWhy have I not shared this recipe sooner?&rdquo That&rsquos the case with these Rhubarb Muffins. This recipe dates back over 20 years. I used to work at a small cafe in my hometown back when I was just a teen and these muffins were on the menu.
What makes these Rhubarb Muffins special is their simplicity. Sometimes you just don&rsquot need all the bells and whistles or fancy new ingredients. You just want a recipe that was probably tucked into all of our grandmothers&rsquo cookbooks.
Looking for more rhubarb recipes? I have an entire collection of them! Click here for more.
Whether you are a fan of rhubarb or not, I think anyone can appreciate this recipe. Tart rhubarb is paired with sweet moist cake and topped with a crunchy, sugary, buttery topping. What&rsquos not to love?
I actually love these muffins as they are. Honestly, you don&rsquot need butter or jam. However if you want to take them to the next level, make them slightly warm and serve with some salted butter and strawberry jam. (This jam is my favorite.) It&rsquos a winning combination!
Now, let me show you how to make them. (And bonus points because no mixer is required.)
How TO make rhubarb and ginger muffins
(scroll to the bottom of the post to find printable recipe card with ingredient amounts and instructions)
- Chop your rhubarb into small diced prices. About 2cm is fine. I sliced the rhubarb down the middle before dicing.
- Stir soft light brown sugar through the rhubarb.
- Mix together the dry ingredients – plain flour, baking powder, ground ginger, caster sugar and a pinch of salt.
- In a jug or separate bowl, mix together the wet ingredients – eggs, vegetable or sunflower oil, ginger syrup (from a jar of stem ginger in syrup) and sour cream.
- Pour the wet ingredients into the dry and using a rubber spatula or wooden spoon, stir lightly to mix. Don’t worry about mixing too much at this stage.
- Fold in the rhubarb and chopped stem ginger, taking care not to over mix. And remember, a lumpy batter makes the best muffins!
- Spoon the mixture into the muffin cases and sprinkle with soft light brown sugar.
- Bake for 20-25 minutes until risen and golden.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
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- 3 cups all-purpose flour
- 3/4 cup turbinado sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 3/4 cups diced strawberries
- 1 3/4 cups diced fresh rhubarb
- 1 teaspoon finely grated lemon zest
Preheat the oven to 375° and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.
How to Prepare Rhubarb
- The most important thing to know about rhubarb is that you don’t want to eat any part of the leaf. Rhubarb leaves are poisonous. Unless you grow rhubarb yourself, you won’t usually have to worry about cutting off the leaves, except possibly a little as you see in the photo above.
- There’s really nothing to preparing rhubarb: just slice the top and bottom off and wash the stalks and they’re ready to use. You can chop them into pieces or use as directed in the recipe you’re making.
These muffins are the lightest, fluffiest muffins I’ve ever had. I’ve made them using so many different fruits and flavors and they always turn out beautifully. You can even make this recipe in a loaf tin instead of individual muffins. One tip: I highly recommend using a scale for best results.
You won’t find red rhubarb stalks in many savory applications, as they are lip-puckering tart when eaten alone. However, when combined with a good dose of sugar, this vegetable comes alive. The rhubarb muffins recipe below was shared with us by Rebecca Joseph several years ago. Rebecca used to run a blog called The Parve Baker. Although she didn’t have time to keep her blog up, her Rhubarb Muffins will remain here for your springtime enjoyment. If the short rhubarb season passes you by, you can make these baked bites with frozen rhubarb, which is available year round.
Why use Greek yogurt in baking
Here I used 2% fat Greek yogurt and it was fabulous. Typically I would use sour cream in this type of recipe. But I had Greek yogurt sitting in the fridge so gave that a try.
Using greek yogurt cuts the fat of the recipe significantly. I've tried both - with yogurt and with sour cream and the muffins are lovely either way. But if you prefer a lighter, lower-fat muffin, Greek yogurt is a great option.
For best results choose a whole milk Greek yogurt with 2% milk fat or higher. Regular sour cream is a higher fat product (typically 10-18%). And while whole milk Greek yogurt does not have the same fat content as sour cream, you will get similar results as with using sour cream.
I would not recommend 0% Greek yogurt in this recipe. You will find the end result dry and not as tender.
I also made a batch of mini muffins for my daughter's school pot luck. Minis take 8-10 minutes to bake at the same temperature -- but you will have to check as they bake so you don't over (or under) cook them. Cooking time will depend on the size of your pan.
The original recipe came from Fine Cooking
So, quickly, before rhubarb season is all over, here is how you make these yummy muffins.
If storing, I recommend warming them slightly in a toaster oven before serving or, if necessary, in 10-second bursts in the microwave.
Tips for Success:
- Whole wheat pastry flour, which is lower in protein content, produces extra tender, fluffy whole grain baked goods with all the same nutritional benefits as traditional whole wheat flour.
- Can’t find fresh rhubarb? These muffins can be made without! While this recipe hasn’t been tested with other fruits, I am confident that you can could substitute the fresh rhubarb with frozen blueberries or raspberries as well.