4.9 from 45 votes
Ginger Rhubarb Muffins
These Rhubarb Muffins are made with pureed rhubarb that gives a smooth texture throughout, while the ginger adds a delicate warming flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 12
Calories: 207 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the rhubarb
- 10 ½ oz (300g) rhubarb or 1 cup/250g rhubarb puree
- 4 tablespoons caster sugar
- 3 tablespoons water
For the rhubarb muffins:
- 1 cup (250g) rhubarb puree
- 1 ¾ cups (225g) all purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 eggs
- ½ cup (125g) butter melted and cooled slightly
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.
- Chop the rhubarb into ½-inch pieces and add to a pot with the sugar and water. Bring to a boil, then reduce the heat and simmer for 5 minutes or until soft. Transfer to a blender and puree.Measure out 1 cup of rhubarb puree to use in the recipe (save the remaining to swirl).
- Whisk the flour, sugar, baking powder, ginger and salt in a large mixing bowl.
- Add 1 cup of the rhubarb puree to a jug along with the eggs. Whisk well.
- Add to the dry ingredients with the melted butter and vanilla and beat for a minute or so to combine.
- Spoon the mixture into the muffin pan ¾ full, then add a small teaspoon of the leftover rhubarb puree to each muffin and swirl with a knife.
- Bake for 15 minutes or until risen and an inserted toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Do not overfill the muffin liners as you don’t want them to spill over while baking. Fill ¾ full.
- Do not overfill the muffin liners as you don’t want them to spill over while baking. Fill ¾ full.
- Transfer to a wire rack, then cool completely before enjoying to make sure they set properly.
- Transfer to a wire rack, then cool completely before enjoying to make sure they set properly.
- It’s important to make sure you don’t overwork the muffin batter. Mix everything until it’s combined but not any longer. This will make sure the muffins stay light.
- It’s important to make sure you don’t overwork the muffin batter. Mix everything until it’s combined but not any longer. This will make sure the muffins stay light.
Nutrition Information
Calories
207kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
122mg
(5%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
294IU
(6%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 207
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 122mg | 5% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.