Ginger Rhubarb Muffins
Bursting with tangy rhubarb and a zesty kick of crystallized ginger, these Ginger Rhubarb Muffins are the perfect balance of sweet and spice. Made with buttermilk for an ultra-tender crumb and topped with optional raw sugar for a delightful crunch, these muffins are an irresistible treat for breakfast or snack time. Fresh or frozen rhubarb brings a seasonal flair, while the ground ginger and crystallized bits offer a warming complexity in every bite. Easy to prepare in just 15 minutes, this small-batch recipe yields 12 muffins that are perfect for sharing or freezing for later. Whether you enjoy them warm from the oven or at room temperature, these bakery-worthy muffins are a must-try for lovers of unique, fruit-forward baked goods!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1.5 cups rhubarb, diced (fresh or frozen and thawed)
- 0.25 cups crystallized ginger, finely chopped
- 2 tablespoons raw sugar, for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground ginger, and salt.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Fold in the diced rhubarb and chopped crystallized ginger evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with raw sugar for a crunchy finish.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 441.8 g | 161% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 239.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 651 mg | 50% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
