Introduction
The sharp tang of fresh rhubarb and the warm, spicy kick of ginger create a perfect balance in these tender, moist muffins. You’ll love the contrasting textures of the soft crumb, the juicy fruit pieces, and the irresistible crunchy sugar topping. The combination of sour cream, ginger syrup, and stem ginger makes them beautifully rich and flavourful.
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 and set aside to macerate while you prepare the batter.
- In a large mixing bowl, sift together the flour, baking powder, salt, and ground ginger. Stir in the caster sugar.
- In a separate jug or bowl, whisk together the oil, ginger syrup, eggs, and sour cream until smooth and well combined.
- Drain any excess liquid released by the rhubarb (this can make the batter too wet). Gently fold the drained rhubarb and the chopped stem ginger into the batter.
- 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 the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve slightly warm.
Variations
- Crumb Topping: For extra texture, replace the sugar sprinkle with a simple crumble topping made by rubbing 25g cold butter into 50g flour and 25g brown sugar before baking.
- Individual Loaf Cakes: Bake the batter in lined mini loaf tins for an elegant presentation.
- Ginger Glaze: Drizzle the cooled muffins with a simple icing made by mixing the leftover ginger syrup with a little icing sugar.
- Extra Spice: Add a teaspoon of cinnamon or mixed spice to the dry ingredients for a deeper, warming flavour.
Tips for Success
- Ensure your rhubarb pieces are a consistent 2cm dice so they cook evenly and distribute well throughout the batter.
- For an extra crunchy and caramelised top, sprinkle the brown sugar generously just before they go into the oven.
- If your rhubarb is very juicy, draining it well after macerating is crucial to prevent soggy muffins.
Storage & Reheating
Store the completely cooled muffins in an airtight container at room temperature for up to 3 days. To refresh them, warm individual muffins in the microwave for 10-15 seconds or in a preheated oven at 180°C for 5 minutes.
FAQ
Can I use frozen rhubarb?
What can I use instead of sour cream?
Full-fat plain yoghurt or buttermilk can be used as a direct substitute for the sour cream.
My muffins are very dense. What happened?
This is almost always due to overmixing the batter. Mix only until the dry ingredients are just incorporated.
Can I make these muffins without the stem ginger?
Yes, but you’ll lose some of the intense ginger flavour. You could increase the ground ginger to 2 teaspoons, though the texture will be different.
Why do I need to toss the rhubarb in sugar?
This process (macerating) draws out a little moisture and helps sweeten the tart rhubarb slightly, preventing it from sinking in the batter.
Can I reduce the overall sugar?
The sugar provides structure and moisture. Reducing it significantly may affect texture and sweetness, especially needed to balance the rhubarb’s tartness.