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- Dish type
- Mini cakes
- Fruit muffins
I love rhubarb and wanted to bake something quick and less involved than rhubarb pie. My family loved these, especially with the addition of the redcurrant jam.
59 people made this
- 200g fresh or frozen rhubarb, diced
- 280g plain flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 egg
- 115g light brown soft sugar
- 3 tablespoons redcurrant jam
- 225ml milk
- 50g butter, melted
- 1 teaspoon vanilla extract
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 190 C / Gas 5. Line a muffin tray with 12 paper cases.
- In a bowl mix flour with baking powder, salt and cinnamon.
- In another bowl whisk the egg with brown sugar and redcurrant jam (it's fine if the jam does not fully dissolve). Add the egg mixture and fold it in with a spatula until evenly combined and no traces of flour remain. Divide the mixture evenly among the paper cases.
- Bake in the preheated oven till the muffins are lightly browned and spring back when you touch them, about 20 to 30 minutes.
- Remove from the tray and let cool on a wire rack.
Reviews & ratingsAverage global rating:(2)
Fresh Rhubarb Muffins (video)
These soft and fluffy rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. They are loaded with chunks of fresh rhubarb, have a lovely vanilla flavor, and only take 15 minutes to make!
We are enthusiastic homemade-cake bakers and eaters in my family, and I love to match our cake flavours to the seasons through the year. For spring, may I recommend to you this rhubarb muffin recipe. It’s very easy to make, and delicious.
Rhubarb is a fine spring fruit. It’s the stalks of the plant that you eat and it’s great in pies, crumble and jam. It pairs very well with ginger, or with strawberry.
Bakery Style Rhubarb Muffins
Every spring when the rhubarb makes an appearance, I get excited. It’s a sign that fresh fruits and veggies are soon on their way to MN!
But while we wait for everything else, we get to start enjoying fresh rhubarb. It doesn’t matter if it’s in a pie, made into a compote over angel food cake, or baked into muffins, rhubarb is a favorite around here.
This latest recipe came about as a way to use up some rhubarb that we had cut but hadn’t gotten around to using. What’s better than a light, fluffy muffin?!
The base of these muffins is from my bakery style cranberry orange muffins. They’re a light, fluffy white whole wheat muffin that has quickly become my base for many different flavor variations.
Plus, it just takes combining a few simple ingredients before the muffins come together.
You can easily swap out the white whole wheat flour for all-purpose flour. However, I wouldn’t recommend using whole wheat flour unless you are prepared for the whole wheat flavor and denser texture.
Fresh rhubarb and a bit of cinnamon and nutmeg are all the ingredients that are added to the base. This gives the muffins a distinct rhubarb flavor with a hint of warm, cozy spice.
All that’s left is a sprinkling of coarse sugar right before baking to add a bit of texture and crunch to the muffins!
Rhubarb Almond Flour Muffins
Thanks to Instagram, rhubarb is no longer a strange Midwestern child that “is too tart and too sassy”. A blessing, because no one should be missing out on its glory. You’ve likely scrolled through your feed and stopped on an artistic, geometric tart or cake that uses the lanky, magenta-red hues to create a show-stopping dessert.
And hopefully it inspired you to buy a bunch at your farmers market, even though it was a little foreign….
Because you’re going to want to make a batch of these soft and tender Rhubarb Almond Flour Muffins. It’s an easy recipe, no mixer required, and just 25 minutes in the oven to come to life. The rhubarb pairs up with two of my favorite natural sweeteners, coconut sugar and maple syrup, to bring it to its most flavorful height.
I’ve loved rhubarb since the first bite of my Mom’s tangy meringue dessert, with shortbread crust and custard filling. I can picture the rhubarb patch that lined the single car garage of my childhood home. I can smell its earthiness.
I can hear Mom telling me to go and pick 10 stalks for the rhubarb cake she was getting ready to bake.
And when we looked at our now home in Wisconsin, and I saw that it had a flourishing rhubarb patch right outside the tiny shed in the backyard, I took it as another sign the home was meant for us.
Craving a breakfast kind of treat, I started testing gluten-free rhubarb muffins with the first harvest. The recipe is inspired by and adapted from my friend Sarah’s Poppyseed Peach Muffins, who had the idea to use almond flour and oat flour to create the perfect texture in a muffin. I’ll surely be making her peach variety later this summer!
Instead of pairing the rhubarb with another fruit (like it often is) in this recipe, I wanted its unique taste to shine, while adding subtle hints of vanilla and nuttiness.
I used La Tourangelle’s Roasted Almond Oil, which has an incredibly smooth flavor and richness that soften the tang of the rhubarb. And it keeps the muffins super moist. It’s one of my favorite oils to use for baking!
Rhubarb is both mixed into the batter, and arranged in a pattern on top, with a sprinkle of crushed almonds for crunch. And as the muffins bake, the rhubarb turns soft and sweeter. I absolutely love them, any time of day.
A few notes:
How do I store muffins?
Place muffins in a covered container or kitchen bag, and cover them with a paper towel sheet. This absorbs the moisture that muffins give off, which keeps them from getting soggy and a weird film on top.
Can I freeze these rhubarb muffins?
Yes, in fact I suggest it if you aren’t going to eat all of the muffins within two days. They freeze extremely well, and stay at their best that way!
Can I halve this recipe?
Yes! I’ve halved this recipe successfully, and it will make 6 muffins. Perfect if you are a house of one or two.
- Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking 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.Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 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—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.
Make Ahead Tips
The muffins will keep for one day just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.
Add to List
- Preheat your oven in advance so that it's at the right temperature once rhubarb muffins are ready to be baked. Don't let them stand waiting for the oven as the longer they wait the less they rise.
- As with any other muffin recipe, make sure you don't overmix the batter when combining dry and wet ingredients and when adding rhubarb. Use gentle folding motion when mixing and only until combined.
- Make sure to thoroughly mix your dry ingredients first (I like to use small whisk to do that). This way you won't need to mix too much once wet ingredients are added.
- Once baked, let the muffins rest in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- The longer you let your muffins cool after they come out of the oven the easier it is to take them out of the cases (not always easy to wait though especially as they're lovely slightly warm)!
- Unsalted Butter, melted and Vegetable Oil ( I like to use butter for taste and vegetable oil to seal in the moisture)
- Granulated Sugar
- Large Egg, at room temp.
- Orange Zest
- Pure Vanilla Extract
- All-Purpose Flour/ Plain Flour
- Baking Powder
- Rhubarb, cut into ½ inch size pieces (fresh or frozen- if frozen not thawed)
- Demerara Sugar
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
Easy Breakfast Recipes
Here's a selection of delicious easy breakfast recipes for you to enjoy
Rhubarb Oatmeal Muffins Recipe
A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Fluffy Blueberry and Lemon Pancakes
Quick and easy made from scratch pancakes, bursting with juicy blueberries. Light and fluffy, delicious with a drizzle of maple syrup
Easy Lemon French Yogurt Cake
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
How To Make A Basic Chocolate Loaf Cake
A simple, easy chocolate loaf cake recipe is moist, rich and chocolatey. Perfect for new cooks and is a go to basic recipe
Deluxe Breakfast Casserole
Easy Strawberry French Yogurt Cake
Delicious juicy strawberries, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Quick Fruity Berry Smoothie
A delicious creamy smoothie bursting with juicy berries, ready in under 5 minutes
Blueberry Oatmeal Muffins
Delicious, simple, soft, and fluffy oatmeal muffins bursting with juicy blueberries. Serve warm for breakfast or have as a nice snack
How To Make Perfect Scrambled Eggs
Learn how to make perfect scrambled eggs with this easy recipe, simple to make, taking just minutes. Fluffy, soft, and creamy, this makes for a quick breakfast or brunch
Banana Oatmeal Muffins
These muffins are moist, fruity, and extremely delicious. They are the perfect treat for breakfast, brunch, or afternoon tea. Packed with banana and drizzled with honey, a perfect snack
Easy Homemade Raspberry Crumb Bars
Quick and easy made from scratch recipe with a delicious vanilla streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time
Easy Homemade Pecan Honey Granola
An easy recipe for how to make your own homemade granola. A mix of honey, nuts, and fruit make this a great start to your day. Delicious served for breakfast with yogurt and fresh fruit
Cinnamon Rhubarb Muffins – Gluten Free
You know that summer is just about here when the strawberry and rhubarb plants start producing here in Connecticut. I got my first rhubarb stalk, but there aren&rsquot enough ripe strawberries in our garden to make a strawberry rhubarb crisp, so I opted to make these cinnamon rhubarb muffins instead.
This was the first time I&rsquove actually eaten rhubarb by itself. Before making this recipe, I&rsquove always combined rhubarb with sweet berries.
The cinnamon flavor of these rhubarb muffins is similar to some of my favorite cereals so I&rsquove been enjoying them for breakfast. I didn&rsquot realize rhubarb had such a wonderful flavor on its own.
It&rsquos slight tartness does compliment the sweetness of fruit, but adding cinnamon and sweetener to plain rhubarb is really tasty. I&rsquom glad I finally decided to try this low carb vegetable on its own in a sweet gluten free muffin without any added fruit.
I used a whole stalk of rhubarb in the recipe. It yielded a little over a cup of diced rhubard.
The gluten free muffin batter becomes fairly thick when the coconut flour absorbs the liquid.
I wanted as much rhubarb as I could squeeze into the batter, and one cup seemed just about right.
Although I usually grease the muffin pan, I decided to use paper liners this time for an easier cleanup. The muffins did stick a bit to the paper so I&rsquoll either grease the pan next time or use foil liners.
I baked the muffins until they were just browned and an inserted toothpick came out clean. This resulted in tender moist cinnamon rhubarb muffins that were delicious served warm.