Rhubarb Season: The Perfect Time for Delicious Rhubarb Muffins

As the spring season unfolds, it brings with it an array of fresh produce, and among the delights is the vibrant and tangy rhubarb. Known for its unique tart flavour and striking red stalks, rhubarb is a favourite for many home bakers and cooks. One of the best ways to celebrate rhubarb season is by incorporating this distinct vegetable—often treated like a fruit—into delicious baked goods like rhubarb muffins.

Rhubarb is typically harvested in the cooler months of spring and early summer. Its tartness pairs beautifully with sweet ingredients, making it a versatile addition to both sweet and savoury dishes. While rhubarb is often seen in pies and crumbles, muffins offer a quick and easy way to enjoy its unique flavour.

Why Rhubarb Muffins?

Rhubarb muffins are the perfect blend of sweet and tart, offering a moist, flavorful treat that is perfect for breakfast, a snack, or even dessert. They are easy to make and can be customized with various additions such as nuts, spices, or fruits. Here are a few reasons why rhubarb muffins should be on your baking list this season.

Here’s a simple recipe which I hope you’ll enjoy.

Ingredients

• 250g chopped rhubarb
• 425g plain flour
• 50g caster sugar
• 50g soft brown sugar
• 115g butter, softened
• 2 large eggs
• 250ml sour cream
• 1 tsp vanilla extract
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 1 tbsp lemon zest
• 2 tbsp brown sugar for sprinkling

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a large bowl or your mixer, stir together the flour, sugar, baking powder, salt, and cinnamon.
3. Add Wet Ingredients: Add to the bowl the sour cream, melted butter, eggs, vanilla extract & lemon zest until well combined. Gently fold in the chopped rhubarb.
4. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle with brown sugar if desired.
5. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
6. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your freshly baked rhubarb muffins warm or at room temperature.