Introduction
These rhubarb and ginger muffins deliver the perfect balance of sweet and tart. The warming spice of ginger complements the sharp rhubarb beautifully, creating a flavorful and moist treat. You’ll love the textural surprise from the fresh fruit and the sticky, sweet 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)/390°F/Gas 6. Line a 12-hole muffin tin with paper cases.
- In a small bowl, toss the chopped fresh rhubarb with the 75g portion of soft light brown sugar. Set this aside while you prepare the batter.
- In a large bowl, whisk together the flour, baking powder, salt, and ground ginger.
- In a separate bowl or jug, whisk the caster sugar, oil, ginger syrup, eggs, and sour cream until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined—a few streaks of flour are okay.
- Gently fold the sugared rhubarb and the chopped stem ginger into the batter, being careful not to overmix.
- Divide the batter evenly between the 12 muffin cases. Sprinkle the tops generously with the reserved 25g of soft light brown sugar.
- Bake for 20-25 minutes, or until the muffins are golden, well-risen, and a skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, or enjoy slightly warm.
Variations
- Crumble Topping: Swap the sugar sprinkle for a quick crumble by rubbing 25g cold butter into 50g flour and 25g brown sugar, then sprinkling it over the batter before baking.
- Streusel Swirl: Create a simple ginger swirl by mixing 1 tbsp of the ginger syrup with an extra spoonful of chopped stem ginger and swirling it through the batter in each case with a knife before baking.
- Jumbo or Mini: Bake as 6 jumbo muffins, increasing the bake time by 5-10 minutes, or as 24 mini muffins, reducing the bake time to 12-15 minutes.
- Glazed Finish: For a glossy touch, brush the warm muffin tops with a little extra ginger syrup after they come out of the oven.
Tips for Success
- Ensure your rhubarb is chopped into even, 2cm pieces for consistent baking and distribution.
- For the best rise, make sure your baking powder is fresh and active. Your oven should be fully preheated before the muffins go in.
- Use a standard ice cream scoop or a large spoon to divide the batter evenly for uniform muffins that bake at the same rate.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months. To reheat, warm a thawed muffin in a 160°C/320°F oven for 5-8 minutes or microwave for 10-15 seconds.
FAQ
Can I use frozen rhubarb?
What can I use instead of sour cream?
Full-fat Greek yogurt or plain natural yogurt are the best direct substitutes for sour cream in this recipe.
Why is there both brown and caster sugar?
The caster sugar sweetens the muffin batter evenly. The soft light brown sugar, when mixed with the rhubarb and sprinkled on top, adds a lovely molasses flavor and creates a delicious, slightly crunchy crust.
My muffins are very pale on top.
This likely means your oven runs cool. For the last few minutes of baking, you can move the tin to a higher rack to encourage more browning, but be careful not to burn them.
Can I make the batter ahead of time?
It’s not recommended. The baking powder will start to activate once mixed with the wet ingredients, and letting the batter sit can result in flat, dense muffins. It’s best to bake immediately after mixing.
How do I know when they are done baking?
The muffins should spring back lightly when pressed in the center, and a skewer inserted into the middle (avoiding a large piece of rhubarb) should come out clean or with a few moist crumbs.