Introduction
These Rhubarb and Ginger Muffins are a perfect celebration of the tart, seasonal vegetable. The sharpness of the rhubarb is beautifully complemented by the sweet, warming kick of both ground and stem ginger. You’ll get a delightful, moist crumb with a surprise crunchy sugar top in every bite.
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) / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper cases.
- Toss the 300g of diced rhubarb with the 75g of soft light brown sugar in a bowl and set aside. This will draw out some juice and sweeten the rhubarb slightly.
- 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.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined—a few streaks of flour are fine.
- Add the chopped stem ginger and the rhubarb (including any juice that has accumulated) to the batter. Fold gently until evenly distributed.
- Divide the batter evenly between the 12 muffin cases. Generously sprinkle the tops with the reserved 25g of soft light brown sugar.
- Bake for 20-25 minutes, or until the muffins are well-risen, golden brown, and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely or enjoy slightly warm.
Variations
- Crumb Topping: For a more decadent muffin, skip the sugar sprinkle and add a simple crumb topping. Rub 50g cold butter into 75g plain flour, 50g brown sugar, and a pinch of ground ginger before sprinkling over the batter.
- Citrus Twist: Add the zest of one orange to the wet ingredients to bring a bright, citrus note that pairs wonderfully with the ginger.
- Larger Loaf: This batter can be baked in a greased and lined 2lb loaf tin for about 45-50 minutes.
- Glaze: Drizzle cooled muffins with a simple icing made by mixing a little of the ginger syrup from the jar with icing sugar.
Tips for Success
- Ensure your rhubarb is chopped into a consistent 2cm dice so it bakes evenly and doesn’t sink to the bottom.
- For the best rise, make sure your baking powder is fresh and active.
- Use an ice cream scoop to divide the batter evenly among the muffin cases for uniformly sized muffins.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. To refresh, warm them in a 160°C oven for 5 minutes or microwave individual muffins for 10-15 seconds. They can also be frozen for up to 3 months.
FAQ
Can I use frozen rhubarb?
Can I substitute the sour cream?
Yes, plain full-fat yogurt or buttermilk will work as a good substitute for the sour cream.
What if I don’t have stem ginger in syrup?
You can omit it and the ginger syrup, but increase the ground ginger to 2 teaspoons for a stronger ginger flavour throughout.
Why did my rhubarb sink to the bottom?
This can happen if the rhubarb pieces are too wet or the batter is too thin. Tossing it in sugar first and ensuring your batter is thick will help suspend the pieces.
My muffins didn’t dome nicely. What went wrong?
This could be due to overmixing the batter, using old baking powder, or the oven not being hot enough. Ensure you preheat the oven properly and mix gently.
Can I make these dairy-free?
Yes, replace the sour cream with a dairy-free yogurt alternative. The flavour will be slightly different but still delicious.