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Home » Recipes » Muffins

Ginger and Rhubarb Muffins

Published: Apr 6, 2022 · Modified: Aug 6, 2024 by Kate Hackworthy · 10 Comments

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A table of muffins, with text: Rhubarb Muffins with rhubarb swirl.
Pile of muffins with text: How to Make Rhubarb Muffins

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!

A pile of rhubarb muffins.
Ginger Rhubarb Muffins with rhubarb swirl.

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.

Looking for more rhubarb recipes? Try this Stewed Rhubarb, Rhubarb Sauce, and Rhubarb Compote.

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. 

A muffin with a bite out in front of a pile of rhubarb muffins.

Ingredients

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.

Collage of pureeing rhubarb.

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!

Collage of mixing muffin batter.

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.

Tips 

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.

Variations

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.

Add in a pinch of pumpkin pie spice for a great warming flavor. Or try chai spice or speculoos (Biscoff spice blend).

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.

Storage 

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. 

Looking down at a table of muffins next to sticks of rhubarb.

FAQs 

Can I use fresh ginger instead of dried? 

es! You’ll need about 1 tablespoon of fresh ginger that is finely minced to replace the dried ginger in this recipe. 

Can I use frozen rhubarb?

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. 

How do you cut rhubarb for baking?

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!

Veggie Desserts Cookbook by Kate Hackworthy

Check out the Veggie Desserts + Cakes cookbook on Amazon

📖 Recipe

A table with a pile of rhubarb muffins.

Ginger Rhubarb Muffins

Kate Hackworthy | Veggie Desserts
These Rhubarb Muffins are made with pureed rhubarb that gives a smooth texture throughout, while the ginger adds a delicate warming flavor.
4.94 from 15 votes
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Prep Time 15 minutes mins
Cook Time 22 minutes mins
Total Time 37 minutes mins
Course Muffin
Cuisine American
Servings 12
Calories 207 kcal

Equipment

  • 12-hole muffin pan
  • mixing bowl
  • Blender

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.

Notes

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.

Nutrition

Calories: 207kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 122mgPotassium: 154mgFiber: 1gSugar: 15gVitamin A: 294IUVitamin C: 1mgCalcium: 54mgIron: 1mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Reader Interactions

Comments

    4.94 from 15 votes (3 ratings without comment)

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    Recipe Rating




  1. Sarah

    August 15, 2024 at 5:26 am

    5 stars
    Tasted really good and were easy to make. Good way to use up all our rhubatb.

    Reply
  2. Stace

    August 06, 2024 at 10:09 am

    5 stars
    This recipe worked out perfectly!

    Reply
  3. Nina

    June 24, 2023 at 12:12 pm

    4 stars
    I appreciate a recipe that includes the puree and not just cut rhubarb!
    Was confused by the "jug" and "milk" references.....

    Reply
  4. Kechi

    May 07, 2022 at 10:51 am

    5 stars
    What a fabulous idea and way to use rhubarb; I really liked how it turned out! Thanks for sharing

    Reply
  5. Claudia Lamascolo

    May 07, 2022 at 10:40 am

    5 stars
    These are the best rhubarb muffins. I'm glad I found this gem of a recipe! thanks for this

    Reply
    • Sharon

      July 02, 2023 at 12:08 am

      5 stars
      Loved the flavor.

      Reply
  6. MC

    April 15, 2022 at 4:47 am

    5 stars
    Worked really well. Great way to use up rhubarb.

    Reply
  7. Ieva

    April 11, 2022 at 11:03 am

    5 stars
    Yum! A brilliant way to use the rhubarb from the garden! Good amount of fruit, not too sweet and very moist! What a great recipe - we loved them!

    Reply
  8. Savita

    April 07, 2022 at 11:21 am

    5 stars
    Easy and really good. Thanks, we all loved the muffins.

    Reply
  9. Sisley White

    April 07, 2022 at 11:11 am

    5 stars
    I adore muffins and rhubarb so this is a match made in heaven.

    Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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