rhubarb muffins

These healthier rhubarb muffins are lightly sweet, made with almond flour and maple syrup. Ginger adds a bit of a kick alongside the tart rhubarb, and these are made with whole wheat spelt flour for a nice midday snack.

Rhubarb Ginger Muffins

spelt flour

almond flour

baking powder

baking soda

sea salt

250 ml / 1 cup nondairy milk

coconut oil, melted

ginger,

rhubarb, divided (see instructions)

Preheat the oven to 190C / 375F and...

Preheat the oven to 190C / 375F and grease or line a standard muffin tin. Chop one stalk of rhubarb finely, and slice the other on a diagonal for topping the muffins.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.

In a smaller bowl, whisk the milk, maple...

In a smaller bowl, whisk the milk, maple syrup, coconut oil, and ginger until combined. Add this to the flour mixture and stir until just combined. Fold the finely chopped stalk of rhubarb into the muffin mixture.

Fill the muffin tins evenly with the batter,...

Fill the muffin tins evenly with the batter, then top with a couple pieces each of the sliced rhubarb. Bake for 20-22 minutes, or until golden.

Cool for ten minutes in the tin before...

Cool for ten minutes in the tin before removing and cooling fully on a rack. Best stored in the refrigerator if your house is warm, or in a sealed container on the counter for up to three days.

Streusel Topped Rhubarb Muffins

flour

sugar

Crosby’s Fancy Molasses

cinnamon

salt

orange

sour cream or yogurt

butter, melted and cooled slightly

eggs

pure vanilla extract

orange flower water (optional)

rhubarb

Tbsp. flour

Tbsp. sugar

Tbsp. butter

Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.

In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, molasses, eggs, vanilla, the zest of one orange and orange flower water until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the flour, sugar, and butter and rub together with your fingers. Sprinkle over each muffin.

Bake the muffins until they’re golden brown and spring back when gently pressed for about 18 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.

These rhubarb muffins are loaded with sweet, tangy fruit and topped with a fun streusel topping. And they'll put any blueberry or banana muffin to shame.

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Rhubarb Ginger Muffins

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Top 3 rhubarb muffins recipes from across the web

The most viewed rhubarb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb Ginger Muffins

Streusel Topped Rhubarb Muffins

Easy Rhubarb Muffins with Crumb Top...

The most viewed rhubarb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine