Introduction
The perfect balance of tart and sweet, these Rhubarb and Ginger Muffins are a celebration of spring. The sharpness of the fresh rhubarb is beautifully complemented by the warm, fiery kick of both ground and stem ginger. You’ll love the crunchy sugar topping and the incredibly tender, moist crumb from the sour cream.
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.
- In a small bowl, toss the chopped rhubarb with the 75g of soft light brown sugar. Set aside to allow the rhubarb to macerate and release some juice.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and ground ginger.
- In a separate bowl or jug, whisk together the caster sugar, oil, ginger syrup, eggs, and sour cream until smooth and well combined.
- Gently fold in the macerated rhubarb (and any juices) and the finely chopped stem ginger.
- Divide the batter evenly between the 12 muffin cases. Generously sprinkle the remaining 25g of soft light brown sugar over the tops.
- 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 the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Crumble Topping: For extra texture, swap the sugar sprinkle for a simple crumble made by rubbing 25g cold butter into 50g flour and 25g brown sugar before baking.
- Jumbo Muffins: Make 6 large muffins instead of 12, and increase the baking time by 5-10 minutes.
- Glaze: Drizzle cooled muffins with a simple glaze made from icing sugar and a little of the ginger syrup from the jar.
- Lunchbox Treat: Replace half the rhubarb with diced apple for a slightly sweeter, lunchbox-friendly version.
Tips for Success
- Don’t Overmix: The key to a light, tender muffin is to fold the wet and dry ingredients together until just combined. Overmixing develops gluten and leads to a tough texture.
- Baking Powder Check: Ensure your baking powder is fresh for a good rise; it should fizz vigorously when a pinch is dropped in hot water.
- Even Baking: For perfectly even muffins, use an ice cream scoop to portion the batter into the cases.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, warm a thawed muffin in the microwave for 10-15 seconds or in a preheated oven at 180°C for 5 minutes.
FAQ
Can I use dried ginger instead of ground ginger?
No, they are different products. Ground ginger provides a consistent, warm spice throughout the batter, while dried ginger pieces would be hard and concentrated.
My muffins are very pink inside. Is this okay?
Yes, this is normal! The pink colour comes from the juices of the macerated rhubarb bleeding into the batter slightly, and it doesn’t affect the taste.
What can I use if I don’t have stem ginger in syrup?
You cannot replicate the sticky sweetness and texture exactly, but you can substitute the chopped stem ginger with an additional 1/2 teaspoon of ground ginger and the tablespoon of syrup with golden syrup or honey.
Can I make this recipe with yogurt instead of sour cream?
Yes, full-fat plain yogurt can be used as a direct substitute for sour cream without any other changes to the recipe.
Why is there oil instead of butter?
Oil creates a more moist and tender crumb that stays softer for longer than muffins made with butter, which can firm up when cool.
Do I need to peel the rhubarb?
No, for young, tender spring rhubarb, peeling is not necessary. Just wash it well and chop off the very ends.