Our weekly local fresh produce delivery started a few weeks ago and we have rhubarb! A small part of me wanted to hoard it all away until I had enough to make a batch of jam or something. Then I discovered this recipe for rhubarb muffins and I have made it no less than 3 times since the first bunch arrived in the bin. Seriously good muffins.
This is a reliable and basic muffin recipe. You could easily sub in whatever fresh fruit you had on hand – blackberries would be awesome with all of the cinnamon. There is a lot of cinnamon here.
The batter is thick and will cook up soft and fluffy.
The original recipe calls for sour cream. Here I used 2% fat greek yogurt and it was fabulous. Using greek yogurt cuts the fat of the original recipe slightly. I’ve tried both – with yogurt and with sour cream – and the muffins are wonderful both ways. 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.
Original recipe came from Fine Cooking
So, quickly, before rhubarb season is all over:
Serves 1 muffin
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 3/4 cup granulated sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup 2% greek yogurt (or sour cream, light or regular)
- 8 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-1/2 cups 1/4-inch-diced rhubarb
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pre-heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.
- Evenly 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 sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
- Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
- Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Make ahead - best eaten the of, or the day after baking,