Ahhh-the smell of rhubarb muffins in the springtime. Every spring, I buy a bunch of rhubarb and I make these muffins. Rhubarb is in season now and you very well might be able find it at your local farmers’ market. I picked some up over the weekend along with some other seasonal goodies including asparagus and (almost local) strawberries. (Check out my roasted asparagus with goat cheese recipe here.)
As I was making my purchases, these little buggars began to develop their reputation as strawberry thieves. They’re cute, they know it, and they use this to their advantage.
A rather tart red-green stalk, rhubarb is commonly made into pies with a boatload of added sugar. I dig this recipe because it doesn’t have too much sugar and the rhubarb provides a nice kind of tangy contrast.
I will contend that the number one most awesome way to get muffin batter into muffin tins is to use an ice cream scoop. Try it. You can thank me later when you can use the extra time you aren’t scrubbing baked on muffin batter off the muffin tin to watch some trashy tv.
Check out the full recipe below.
- 1 1/2 C flour (may use all whole wheat flour, as I did)
- 1 C whole wheat flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 C buttermilk or plain yogurt
- 3/4 C brown sugar
- 1/2 C oil
- 1 egg, beaten
- 2 t vanilla
- 1 1/2 C diced rhubarb
- 1/2 C nuts (optional)
- 1/4 C sugar
- 1 T butter, melted
- 1 t ground cinnamon
- 1 t flour
Preheat oven to 375 degrees. Combine the flour, baking soda, baking powder and salt thoroughly in a medium bowl.
Combine the buttermilk or yogurt, brown sugar, oil, egg, and vanilla well in a large mixing bowl. Stir in dry ingredients until just moistened. Stir in rhubarb and nuts if using. Fill greased or paper lined muffin tins 2/3 full.
Combine crumble ingredients and sprinkle on top of batter. Bake prepared muffin tins until toothpick inserted in center comes out clean, about 20 minutes. Remove from pans and cool on wire racks. Makes about 18.
Recipe from Simply in Season.