Day three of Rhubarb Week is here!
Day one: Rhubarb Crumble
Day two: Rhubarb Pizza Sauce
Today’s recipe was my first time making homemade muffins from scratch in at least a year. I honestly cannot remember the last time I made muffins because we usually have eggs or some crazy potato concoction for breakfast. I do enjoy a good muffin from time to time, but I think of them more as a dessert as oppose to a breakfast meal.
Nonetheless, today I bring you rhubarb muffins! They were fun to make, and equally as delicious! My little taste-tester demanded a second rhubarb muffin after eating her first… She was rewarded much later with a second one but it made me feel good that she actually preferred these over cookies (I was also making some batches for Dan to take away for the weekend.) I don’t know how they are the second day because I sent them packing with Dan, but fresh from the oven and then at room temperature, they prove to be fantastic. I found the rhubarb muffins to be moist and soft, while producing a tart taste with each bite. I even macerated the rhubarb with sugar a bit before adding it to the mixture to help tone down the sour flavours. Next time, a blend of strawberries with the rhubarb will be my choice for something different.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 2 cups all purpose flour
- 3/4 cup sugar + 1 tbsp. extra
- 2 1/2 tsp. baking powder
- 1 1/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp. vanilla
- 2 cups rhubarb, chopped fine
- 1/2 - 1 cup of pecan halves, chopped
- 2 tbsp. freshly squeezed orange juice (optional) *note, if using orange juice, omit a tbsp. or two of sour cream from the recipe.
- 2 tbsp. brown sugar
- 1/2 tsp. cinnamon
- Add the chopped rhubarb to a small bowl. Toss with the extra 1 tbsp. of sugar and set aside.
- Preheat oven to 400F. Line two muffin trays with liners (I used silicone ones) totaling 15 muffins. Set aside.
- Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt into a large bowl. Whisk together.
- Measure out the sour cream and combine it with the melted butter, egg, and vanilla. Mix until smooth (if using orange juice, add it here.) Pour this mixture into the dry ingredients and mix until just combined. Add in the rhubarb and nuts, stirring until evenly combined.
- For the topping, mix together the brown sugar and cinnamon. Place even scoops of the muffin batter into each up, until you have 15 muffins total. Top each with a bit of the brown sugar topping mixture. Place into the oven and bake for 15-20 minutes, or until toothpick comes out clean. Allow to cool slightly in the pan and then more to wire rack.
After making these, I began thinking about making muffins for breakfast more often. Especially for Dan, who would enjoy them in class. I would probably halve any recipe though since we don’t tend to eat a ton of sweets (though you would never get that idea from all the dessert recipes I post!)
Considering this is my first summer working with rhubarb, I think I have hit the jackpot when it comes to recipes. Tomorrow’s recipe will not be a dessert, but something savory. I had a lot of fun making a balance of sweet and savory rhubarb dishes, but my favourite recipe will be posted this Friday.