These Rhubarb Muffins are made with pureed rhubarb that gives a smooth texture throughout, while the ginger adds a delicate warming flavor. The perfect muffin to introduce others to the incredible flavor of rhubarb!
Rhubarb Muffins are so good! In this recipe, they have pureed rhubarb, so no chunks. They're combined with the warming flavor of ginger to make them extra tasty.
There are lots of ways to use rhubarb in baked goods. Most have them chopping up the whole fruit and leaving it whole.
This recipe turns rhubarb into a sweet sauce that gets blended in with the muffin batter to have a smooth rhubarb flavor throughout.
A winner for both adults and kids!
My kids hate chunks, so, just like in my Mango Muffins, these rhubarb muffins are chunk-free with pureed fruit.
What is rhubarb?
Rhubarb is a vegetable that has a shape and texture similar to celery.
The stalks are the only edible part of this plant as the leaves are toxic and extremely bitter.
Rhubarb has a slightly sweet and tart taste that enhances when it’s cooked into baked goods.
It's very popular in rhubarb crumble.
Why You'll Love This Recipe
These rhubarb muffins have a rhubarb flavor without any whole fruit pieces.
A great way to introduce the flavor of rhubarb to others.
There’s a subtle tang from the rhubarb that pairs beautifully with the warming ginger.
They can be eaten for breakfast, snacks, or dessert.
For the rhubarb sauce:
- Rhubarb - You’ll need fresh rhubarb chopped into pieces to make the sauce. You can also use pureed rhubarb.
- Caster Sugar - Sweetens the fruit.
- Water - Helps to thin it out and form a sauce.
- All-Purpose Flour (plain flour) - Binds together the muffin batter and helps form the structure of the muffins.
- Baking Powder - Helps the muffins rise and become fluffy.
- Ground Ginger - Adds a warming kick to the muffins that complement the flavor well.
- Granulated Sugar - Gives additional sweetness to the muffins.
- Salt - Helps balance all the flavors in the muffin.
- Eggs - Gives the muffins something to bind them together and help set while baking.
- Melted Butter - Adds a rich buttery flavor and texture.
- Vanilla Extract - Infuses a light vanilla flavor throughout.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
1. Prepare for baking. Preheat the oven to 400F/200C and line a 12-hole muffin pan with paper cases.
2. Make the rhubarb sauce. 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 batter, the remaining can be used to swirl.
Tip: any extra puree is great on oatmeal, yogurt or toast!
3. Make the rhubarb muffin batter. Whisk the flour, sugar, baking powder, ginger, and salt in a large mixing bowl. Add 1 cup of the rhubarb puree to a bowl along with the eggs. Whisk together, then add to the dry ingredients with the melted butter and vanilla. Combine just until incorporated.
4. Bake the muffins. Spoon the mixture into the muffin pan ¾ full, then add a spoonful of 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.
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.
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.
Use chopped pecans, cashews, or even peanuts to top your muffins, or add them inside the batter.
Add chopped strawberries, blackberries, or blueberries to the batter for a fruity muffin.
Give these muffins a light chocolate flavor by adding ¼ cup of unsweetened cocoa powder to the dry ingredients.
Try adding some white chocolate chips.
Drizzle with a flavored pancake syrup.
Storing: Store rhubarb muffins in plastic wrap, tin foil, or a container to prevent them from drying out. They will last 3-5 days outside of the fridge.
Freezing: To freeze rhubarb ginger muffins, wrap each in plastic wrap then add them to a freezer-safe bag or container and freeze for up to 3 months. Let thaw in the fridge overnight before serving.
es! You’ll need about 1 tablespoon of fresh ginger that is finely minced to replace the dried ginger in this recipe.
Yes, but you’ll need to thaw it first in order to puree it properly and turn it into a sweet sauce that blends in well with the muffins.
n this recipe, you’ll need to chop off the ends, then cut it into half-inch pieces so it can easily be broken down into a sauce. This would be the same technique if you were using whole pieces as well.
More Muffin Recipes
- Sweet Spinach Muffins
- Spiced Persimmon Muffins
- Vegan Banana Muffins
- Chocolate Beet Muffins
- Carrot Muffins with Raisins
- Banana Quinoa Flour Muffins
Check out all these muffin recipes too!
Check out the Veggie Desserts + Cakes cookbook on Amazon
Ginger Rhubarb Muffins
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
- 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.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.