Introduction
The perfect balance of sweet and sharp, these muffins are a celebration of rhubarb season. The double hit of stem ginger and ground spice adds a warming, aromatic kick that complements the tart fruit beautifully. You’ll love the tender, moist crumb created by the sour cream and the sweet, crunchy sugar topping.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- 75g soft light brown sugar, plus 25g extra for sprinkling over the muffins
- 300g fresh rhubarb, chopped into 2cm dice
- 250g plain (all purpose) flour
- 2 tsp baking powder
- pinch of salt
- 1 tsp ground ginger
- 150g caster (super fine) sugar
- 125ml sunflower or vegetable oil
- 1 tbsp ginger syrup from a jar of stem ginger
- 2 medium eggs
- 150ml sour cream
- 25g stem ginger (in syrup), chopped finely
Instructions
- Preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
- In a small bowl, toss the 300g chopped rhubarb with the 75g brown sugar and set aside to macerate while you prepare the batter.
- In a large mixing bowl, sift together the 250g flour, 2 tsp baking powder, pinch of salt, and 1 tsp ground ginger. Stir in the 150g caster sugar.
- In a separate jug or bowl, whisk together the 125ml oil, 1 tbsp ginger syrup, 2 eggs, and 150ml sour cream until smooth.
- Add the chopped 25g stem ginger and the macerated rhubarb (including any juices). Fold gently until evenly distributed.
- Divide the batter evenly between the 12 muffin cases. Generously sprinkle the top of each with the reserved 25g extra brown sugar.
- Bake for 22-25 minutes, or until the muffins are golden, well-risen, and a skewer inserted into the centre comes out clean.
- Leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Variations
- Individual Loaf Cakes: Bake the batter in a greased mini loaf tin for a more elegant presentation.
- Extra Crunch: Add a crumble topping by rubbing 25g cold butter into 50g flour and 25g sugar before sprinkling on top.
- Spice Swap: Replace the ground ginger with cinnamon or mixed spice for a different warming note.
- Larger Bake: Pour the batter into a lined 23cm square cake tin and bake for 30-35 minutes for a simple rhubarb and ginger traybake.
Tips for Success
- Avoid Overmixing: Stir the wet and dry ingredients together only until you no longer see large pockets of flour. Overmixing leads to dense, tough muffins.
- Use Fresh Rhubarb: For the best texture and flavour, use firm, crisp stalks rather than frozen (which can be too watery).
- Macerate the Rhubarb: Don’t skip letting the rhubarb sit with the sugar; it draws out a little liquid and prevents it from sinking straight to the bottom of the muffin.
- Check for Doneness: Use a skewer or toothpick. If it comes out clean, the muffins are done, even if the sugary top looks a little sticky.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a preheated oven at 180°C for 5-8 minutes to refresh the texture.
FAQ
Can I use frozen rhubarb?
It’s not recommended for this recipe. Frozen rhubarb releases too much water, which can result in soggy muffins. Fresh, firm stalks are best.
I don’t have stem ginger. What can I use?
You can omit it, but increase the ground ginger to 2 tsp. You’ll lose the textural bite and intense syrup flavour, so the muffins will be slightly different.
Can I substitute the sour cream?
Yes, an equal amount of plain full-fat yogurt, Greek yogurt, or buttermilk will work as a good alternative.
Why did my rhubarb sink to the bottom?
Tossing it in sugar, using a fairly thick batter, and not overmixing all help prevent sinking. Ensure your baking powder is fresh and your oven is properly preheated.
Can I use a different oil?
Absolutely. Any neutral-flavoured oil like sunflower, vegetable, or light olive oil works well. Avoid strong-tasting oils like extra virgin olive oil.
My muffins are too pale on top. What happened?
Your oven rack may be too low, or the oven may be running cool. Next time, try baking on the middle-to-top rack and use an oven thermometer to check the temperature.