A little taste of Spring ~ Rhubarb Muffins ~ {Recipe}

My sister recently brought me some rhubarb freshly picked from her garden.  It looked and smelled so much like spring!  I cut off the leaves, washed it, wrapped it in some damp paper towel and put it in the fridge.

As many of you know by now I LOVE making muffins! Yesterday, I decided to make some muffins with the rhubarb…I adapted a blueberry muffin recipe I had and they turned out really well.  Light and sweet with just a little tang from the rhubarb.

Rhubarb

Rhubarb

Do you love muffins?  What are your favourite types?

Rhubarb Muffins
 
Recipe type: Breakfast, Snack
Serves: 12
Ingredients
  • MUFFIN:
  • 2½ cups fresh rhubarb washed and chopped into pea sized pieces
  • ⅓ brown sugar (or to taste)
  • 1 Tbsp flour
  • ½ cup softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup sour cream
  • ½ cup buttermilk
  • 2¼ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • TOPPING:
  • 2 Tbsp brown sugar
  • 1 Tbsp white sugar
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 350F.
  2. Spray 12 large muffin tins with non-stick spray or use paper liners.
  3. In a small bowl combine rhubarb, the brown sugar and flour, set aside.
  4. In a medium bowl, add flour, baking powder, baking soda, and salt; whisk to combine, set aside.
  5. In a small bowl combine the topping ingredients, combine; set aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 1 cup of sugar until light and fluffy, 2-3 minutes.
  7. With the mixer on low speed, add the eggs, one at a time, and then add vanilla, sour cream, and buttermilk.
  8. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed (Don’t over mix or muffins will be tough)
  9. Add rhubarb mixture and using a spatula, gently fold in.
  10. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
  11. Remove from oven, sprinkle with the sugars and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
  12. Allow to cool in pan for 10 minutes before removing to a wire rack.

 

Hope you enjoy this little taste of spring!

 
 
 

Comments

  1. Those look delicious! I dont really eat muffins often so I dont have a fav. I tend to make banana chocolate chip bread or bake pies more.
    I do have a rhubarb plant growing in my yard, for the first time ever, so maybe I’ll be trying your recipe sooon!

    • Banana chocolate chip bread sounds so good…what a great idea! I make banana bread quite often but have never added chocolate chip, next time I will! Thanks Lisa!

  2. They look delicious. I’ll be coming down to the Vincent Rd. tomorrow sometime after 1000. Maybe I’ll drop in to try one!…that is if there are any left….which is doubtful ….these are so yummy looking!!

  3. Patricia says:

    Mmm, looks delicious!! Love the sugar coating , makes for a nice “crunch” when biting in to it!!
    Patricia, Sugar & Spice & All Things ? Nice

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