Rhubarb Ginger Muffins
Elevate your breakfast or snack game with these tender and flavorful Rhubarb Ginger Muffins, a perfect balance of sweet, tangy, and spicy. Fresh, tart rhubarb meets the warm, zesty kick of crystallized ginger in every bite, while a hint of ground cinnamon adds comforting warmth. Made with rich buttermilk for extra moistness, these muffins are topped with a sprinkle of coarse sugar for a delightful, crunchy finish. Ready in just 35 minutes, this easy recipe is ideal for seasonal baking or when you want a unique twist on classic muffins. Perfectly portable and bursting with flavor, they’re a crowd-pleaser for brunch tables, lunchboxes, or an on-the-go snack.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh rhubarb, diced
- 0.25 cup crystallized ginger, finely chopped
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, ground ginger, cinnamon, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined—do not overmix.
Gently fold in the diced rhubarb and chopped crystallized ginger until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle coarse sugar on top of each muffin for an added crunch and sweetness.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 437.2 g | 159% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 239.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 601 mg | 46% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1290 mg | 27% | |
*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.
