If I were to make this recipe again I would add more sugar and a little cinnamon. Combine the egg, buttermilk and butter, and stir into the dry ingredients just until moistened. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. I left my rhubarb peices too big and some bites are quite tart so I would reccomend a fine dice. Add comma separated list of ingredients to exclude from recipe. These muffins are not very rhubarb-y -- they are lacking the kick that I expect from rhubarb. These muffins are best consumed the day they are made. It is a miraculous sign of life that amazes gardeners year after year. In fact, leaves of this unusual and incredibly tart vegetable are toxic, so “leave” them alone! https://www.food.com/recipe/strawberry-rhubarb-muffins-56183 Spoon batter into greased muffin tins about 3/4 full. Then add the rhubarb & strawberries and the yogurt mixture, and stir until just combined. Mix oil, greek yogurt, agave, orange juice, orange zest, applesauce, eggs and vanilla extract, then add baking soda and stir. These were the very whitest muffins I have ever made or seen in my life. and I couldn’t be happier. Add to the flour mixture and stir until just blended. Wrap completely cool muffins individually in plastic wrap and place them in a freezer bag or container. If using frozen rhubarb, measure 2 cups frozen. Bake for 20-25 minutes until toothpick comes out clean. Tart, moist chunks of rhubarb are enveloped by tender cake topped with a cinnamon-spiced crumble. Add milk, butter and vanilla. Frozen rhubarb holds a lot of moisture and should ve thawed and extra moisture lightly pressed before using it. Combine flour, sugar, baking powder and salt in a large bowl with a whisk. The contrasts between the soft muffin nd the crunchy streusel and the sweetness of the streusel and the tang of the rhubarb are what makes them so special. Only the stalks of rhubarb are edible. Once you’ve made this rhubarb muffin recipe, you’ll never make another again! The crispy top softens the following day. Also used another reviewers advice and used 1/2 c sour cream and tsp vanilla instead of yogurt. These are very yummy muffins as far as muffins go, and I like that you can use notfat yogurt to keep them relatively healthy. I followed the whole-wheat flour suggestion (substituting the full amount of all-purpose for whole wheat flour) for a healthier kick. Cool in the pan for about 15 minutes before removing. Each stalk is prewashed and precut to help make prepping strawberry rhubarb pies easier. When making most other recipes, such as a rhubarb cake, rhubarb muffins, rhubarb bread, rhubarb crumble, rhubarb squares, and so on, it is advisable to thaw the rhubarb prior to preparing the recipe. I highly recommend fresh rhubarb. I did not do the topping. Muffin Batter. Line a 12-hole muffin tin with paper muffin cases. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. Grease a 12 cup muffin tin, or line with paper liners. It comes out as a floury layer that you can literally just blow off. Sharing of this recipe is both encouraged and appreciated. Did you add in a full cup of chopped rhubarb? Light and fluffy muffins studded with bits of fresh strawberry and rhubarb and topped with a cinnamon struesel… Seal it up and freeze. While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners. Small tweaks: In my garden the ground is frozen well into April, my rhubarb slowly grows in May and then it thrives all summer. Congrats! Place in a freezer container and freeze for up to 2 months. Do not overmix, the batter should be slightly lumpy, Tossing fruit with flour helps keep it evenly dispersed throughout the muffins, Mini muffins will take about 10-12 minutes to bake. and I couldn’t be happier. Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Your daily values may be higher or lower depending on your calorie needs. Information is not currently available for this nutrient. Really good. Made in one bowl, with whole grains but no refined sugar, they are a delicious snack for the whole family! So, I personally won’t be freezing rhubarb again. A moist and tender batter with chunks of sweet strawberries and tart rhubarb inside […] brown sugar; 1 tsp. Allow muffins to fully cool. In a small bowl, whisk egg, milk, vanilla and oil. In a separate bowl, … Spoon batter into greased muffin tins about 3/4 full. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Add a spoonful of the streusel mixture to the tops of each muffin (distribute it evenly between the 12 muffins). Pour the wet ingredients into the dry and mix until just blended. However, unless you're a big fan of nutmeg, either reduce the amount to a mere dash or eliminate it altogether--I tasted it a little more than I liked and found it distracting. Let cool 10 minutes before removing from tins. Do not overmix. Grease twelve muffin wells or line paper liners. sift in the flour, bicarb, and baking powder, and pinch of salt. They are best served warm out of the oven but also last for many days in a container and also freeze well. Remove from muffin pan and cool completely. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Mix together ingredients for the topping, and sprinkle over each muffin. Nutrient information is not available for all ingredients. No gift befits the food-obsessed people in your life like a cookbook. Stir wet ingredients into dry ingredients along with chopped rhubarb. 1 jar Master Muffin Mix *See note below; 2 Tbsp. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing. In a bowl, combine first five ingredients; mix well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. At the same time, I found the rhubarb a little lacking, so I would definitely recommend increasing it to 1-1/2 cups. Grease a 12 cup muffin tin, or line with paper liners. I did not have vanilla yogert so I used sour cream and vanilla extract and also added 1 1/2 rhubarb and used less sugar. Made with 100% whole grain flour and protein-rich Greek yogurt, these rhubarb muffins are one my favorite muffin recipes to date. Turn the muffin pan halfway through baking to assure muffins bake evenly. Lindsey. Rhubarb is tart so adding a streusel topping adds a bit more sweetness. https://www.bbcgoodfood.com/recipes/rhubarb-custard-muffins When making rhubarb muffins you can use fresh or frozen rhubarb, this makes it a all around yearly muffin, not just seasonal. mix until ingredients are just combined. To use, simply remove from freezer and allow muffins to thaw at room temperature. For me, it tends to lose its volume and becomes rather watery. This information will not be used for any purpose other than enabling you to post a comment.*. If using frozen rhubarb, thaw and drain first. Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links. Available in a 16oz. If you overmix, the bread can become tough instead of tender. Muffins freeze well for up to one month. The yummy streusel mixture on top of each muffin adds not only a crunchy texture but a scrumptiously sweet topping!. Pecans may be substituted for slivered almonds, or another nut Fold in rhubarb. They turned out lovely light and tasty. You saved Rhubarb Muffins to your. If using frozen diced strawberries, do not thaw first. But for solid chunks of the year, the fruit we love to turn into tarts and pies and muffins isn’t in season, and frozen fruit is the best possible substitute. Rhubarb season is upon us (finally!) Shake of excess flour from rhubarb and fold into batter. Remove the muffins when a toothpick or cake tester comes out with light crumbs. Healthy rhubarb muffins that are slightly sweet, with soft, fluffy interiors and crunchy tops. Rhubarb muffins made without butter and with a whole cup of yogurt are not only healthy, but so light, fluffy and incredibly delicious! In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. To cut fresh stalks for use in cooked rhubarb crisp muffins, trim off the bottoms and the leaves and discard. Not bad but not sweet enough and needs a little more flavour. Amount is based on available nutrient data. I if I use frozen rhubarb do I thaw it first… Thanks … Preheat oven to 400°. twitter Frozen rhubarb holds a lot of moisture and should ve thawed and extra moisture lightly pressed before using it. Let the muffins … Having a BOILED ICING to go with this recipe makes it stand out more. Unlike other rhubarb recipes I’ve shared in the past, these muffins require a relatively small amount of fresh rhubarb. Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to two days at room temperature or a week in the refrigerator. The streusel makes them take a little longer, but it is totally worth it. Our easy Rhubarb Muffins recipe is deliciously moist and sweet, with a gentle crunch from cinnamon sugar topping! Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Fabulous muffins! Info. Using frozen rhubarb. Top with streusel topping below if using. Light fluffy tons of flavor sweet enough to compensate for tangy rhubarb & the topping is awsome! Spoon over the tops of the muffins, and press down lightly. Whoops, you are so right Brittney! If you’ve never made muffins before and you want something very simple with a safe, bland flavour this is the recipe for you! Fold in rhubarb and walnuts. Note: The rhubarb flavor was very light in these muffins, so I recommend serving with extra rhubarb compote, or increasing the rhubarb in the recipe. My oven was preheated before I put the muffins in and I baked them for the full 20 minutes (despite the inner crumb being done at 18 minutes), to try and get them a bit more golden, but I didn’t want to add any additional time and risk overcooking them. thick **See note below if using frozen rhubarb; 2 Tbsp. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! – I added a little bit of cinnamon to the dry mixture because I’m a cinnamon fiend Recipe Yield: 15-18 muffins This lovely Streusel Topped Rhubarb Muffins recipe is a great way to use fresh or frozen rhubarb. In a large bowl, stir together the rhubarb, brown sugar, buttermilk, vegetable oil, egg, and vanilla … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Teaspoon ground cinnamon 1/2 teaspoon salt Values may be higher or lower depending on calorie... Take a little extra vanilla and I some toasted pecans but no refined sugar baking. 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