We love fresh, local May rhubarb, but we’re definitely not mad about the shoulder season forced rhubarb has created. It puts rhubarb on shelves as early as March and can keep it there as late as July. This means once you’ve made your way through all the best pies and crisps (we’re talking rhubarb pie, strawberry rhubarb pie, rhubarb custard pie and rhubarb crisp) there’s still plenty of time to use it in other easy baking recipes (aka. these muffins).
Classic Rhubarb MuffinsBy Chatelaine
We’ve never been more excited to break out the muffin tin.
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup buttermilk
- 1/2 cup unsalted butter , melted and cooled slightly
- 1/4 cup hot water
- 2 tsp vanilla
- 2 1/2 cups chopped rhubarb , cut into 1/2-in. pieces, divided
- 1 tbsp coarse sugar
- PREHEAT oven to 375F and line a 12-cup muffin tin with paper liners.
- WHISK flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into flour mixture until just combined. Stir in 2 cups of the rhubarb.
- DIVIDE batter among liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over batter.
- BAKE until a cake tester inserted into centre of a muffin comes out clean, 18 min to 20 min. Transfer muffins to a rack to cool slightly. Serve warm or at room temperature.
Nutrition (per serving)
- 5 g,
- 37 g,
- 10 g,
- 1 g,
- 290 mg.