Description
Bakery style rhubarb muffins with domed muffin tops and crumb topping, moist and tart with fresh rhubarb and lightly spiced with ginger and cinnamon.
Ingredients
Units
Scale
Rhubarb Muffins
- 2 cups all-purpose flour (250g*)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 stick melted butter, 113g
- 1 cup granulated sugar, 200g
- 1/2 cup sour cream, 130g
- 2 large eggs
- 1 tsp vanilla extract
Rhubarb
- 2 cups chopped rhubarb, 200g
- 1 tbsp granulated sugar
Crumb Topping
- 3/4 cup all-purpose flour, 100g
- 1/4 cup granulated sugar, 50g
- 1/4 cup melted butter, 4 tbsp
- 1 tsp cinnamon
- 1/4 tsp ground ginger
Instructions
- Pre-heat oven to 430℉ (220℃) and prepare muffin tin with muffin liners.
- Mix crumb topping ingredients together and let dry (and cool) in one layer on a large baking sheet or a plate.
- In a large bowl, mix chopped rhubarb with 1 tbsp sugar and let sit 5-10 minutes to release their juices.
- In a small bowl mix the dry ingredients together: flour, baking powder, cinnamon, baking soda, salt, ginger.
- In a large bowl, mix sugar and eggs until bubbly. Then add in the rest of the wet ingredients; cooled melted butter, sour cream and vanilla extract.
- Fold the dry ingredients into the wet ingredients, carefully with a spatula.
- With the spatula, mix in the rhubarb (and its juices). Add this mixture into the prepared muffin liners, fill all the way to the top. Sprinkle with dried crumb topping.
- Bake for 5 minutes on 430F, then reduce the temperature to 350℉ (175℃) and bake for another 15 minutes or until a toothpick in the middle comes out reasonably clean. Cool on a cooling rack.
Notes
* I always recommend using a kitchen scale when baking.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 249
- Sugar: 17
- Sodium: 284
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 51