The tartness of rhubarb creates extra flavour in these simple muffins.
Those who read my last post on Strawberry Crumble know that I’ve had a mighty hankering for rhubarb. A week ago, I couldn’t find it anywhere. Now, it’s everywhere I look. Such is the way with rhubarb. Suddenly it’s everywhere, and everyone has the (happy) issue of finding multiple ways to use this lovely springtime offering. Kind readers on my Facebook page offered up some tempting recipes–and I still have a large amount of rhubarb left, so I am still eyeing those–but today, as I was in a hurry to create a quick snack for an afternoon playdate, the quickness of muffins won the day.
I love the pretty flecks of pink from the rhubarb. Peek-a-boo!
I love tart things. Sour is one of my favourite flavours–just writing this is giving me a yen for salt and vinegar chips. Did I just write that out loud on a healthy (ish) food blog? Opps. So I have never felt the need to hide the sharp deliciousness of rhubarb, or dull its edge with sugar. I reduced the amount of sugar in the original recipe,* and also cut back on the butter, as the original amount seemed unnecessarily indulgent. I also swapped half of the flour for whole-wheat. As a result of these tweaks, these muffins, which bake up light and tender, with a slightly crispy top, provide a mildly sweet background for rhubarb’s natural tartness. And make for a healthy snack.
The light dusting of cinnamon sugar on top just provides an extra touch of spicy sweetness–not to mention it looks pretty.
The cinnamon sugar on top is optional--but it's an option I would strongly advise.
Enjoy baking up these seasonal goodies! And yes, toddlers at playdates are fans. Now we know!
| Rhubarb Muffins |
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup yogurt
- 4 tbsp unsalted butter, melted and slightly cooled
- 1/4 cup applesauce
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- 2 cups diced rhubarb
- Cinnamon sugar topping (optional)
- 1/2 tsp cinnamon
- 2 tbsp sugar
- Preheat oven to 400 F. Lightly spray two muffins pans with cooking spray; set aside.
- In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium-sized bowl, mix together the milk, yogurt, eggs, butter, applesauce, and vanilla.
- Pour wet ingredients into dry and mix lightly, only until combined. Add the rhubarb into the batter. The batter will be thick.
- If adding cinnamon sugar, mix the cinnamon and sugar together in a small dish. Sprinkle a generous 1/2 tsp onto the top of each muffin.
- Fill muffin tins to the top. Bake for 20 min, until golden brown and a toothpick inserted in the middle comes out clean.
- Cool on rack in tins for 5 or 10 min. Remove from tins and let cool completely on rack.
- Best the day they’re made. If making a day in advance for a brunch or playdate, reheat in oven for a few minutes.
I love the rich, vibrant reds and pinks of this unusual vegetable.
Now I REALLY wish our grocer offered rhubarb! Time to plant some, I guess! These are beautiful muffins.
Making some right now! I can never resist rhubarb at the market.
Found your website after googling rhubarb muffins…thanks for the recipe, these are in the oven right now!