Rhubarb Muffins

picture of muffin and coffee

It’s funny how you can get through life without having actually cooked with a certain ingredient for so long. Sure, I’d eaten it before, but never bought it or used it. How strange. Welcome to my kitchen, gorgeous bunch of rhubarb. What shall I do with you?

I don’t make muffins too often, but I felt the rhubarb should be muffinized and shared with people. And they were a hit. Everyone loved these muffins with their subtle flavours, delicately balancing, spice, sweetness and the glorious tang of the rhubarb.

photo of muffin

I was particularly impressed with the texture of these muffins, very moist yet soft and fluffy, not stogy or dense, which makes for a lovely contrast to the crunchy crumble on top.

This recipe yields a dozen, and they are equally as good the next day. Simply cover with a tea towel.

Ingredients

  • 175g caster sugar
  • 175g rhubarb, halved lengthways and then diced into 1cm pieces
  • 2 tablespoons sunflower oil
  • 1 free range egg
  • 2 teaspoons vanilla extract
  • 125ml milk with a squeeze of lemon
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • For the topping – 50g light brown sugar
  • 50g plain flour
  • 25g oats
  • 2 teaspoons cinnamon, plus extra for dusting
  • 50g butter

Method

  1. Preheat the oven to 220˚C/200˚C fan-forced. Line a 12 hole muffin pan with paper cases and set aside.
  2. In a large bowl, place the caster sugar and the rhubarb and stir together, leaving aside while you make the topping.
  3. For the topping, mix the brown sugar with the flour, oats and cinnamon and then rub in the butter with your fingers, until the mixture resembles clumps of sand.
  4. Back to the rhubarb bowl, add the oil, egg, vanilla and lemon-milk (buttermilk substitute as buttermilk is sometimes a chore to track down) and stir through the sugared rhubarb.
  5. Next add the flour, baking powder and bicarb and mix throughly.
  6. Spoon the mixture into the cases and then top with a decent layer of crumble mix. You should use it all up.
  7. Bake for about 15 minutes and remove from the oven as soon as a skewer comes out clean from the centre. You want them to be deliciously moist. Cool on a rack and enjoy.

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