Rhubarb Ginger Muffins Recipes

Steps:

• Preheat oven to 180c (350F).
• Lightly grease muffin tray or line with paper muffin cases.
• Sift the flours and spices together in a large bowl.
• Add the rhubarb and ginger.
• In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
• Add the liquid mix to the dry ingredients and stir well.
• Spoon into muffin tray and bake for 20-25 minutes or until golden.
• Remove muffins from tray immediately and cool on wire rack, covered with tea towel.

Steps:

• Preheat oven to 400°.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
• In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
• Stir in rhubarb.
• Add to dry ingredients and stir until just blended.
• Fill each muffin cup 3/4 full with batter.
• Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
• For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

Steps:

• Preheat oven 325 degrees F.
• Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Reserve about 3 tablespoons each rhubarb and berries, then stir the rest into mixture. Create a well in center of mixture; add eggs and whisk. Whisk in milk, butter, and vanilla.
• Divide batter evenly among muffin cups, about 1/3 cup each (they will be very full). Press a few pieces of reserved fruit into top of each, then sprinkle with sugar. Bake until tops spring back when lightly touched, 25 to 30 minutes. Let cool 5 minutes in tin, then remove muffins and transfer to a wire rack; let cool completely, about 30 minutes.

Steps:

• In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

Steps:

• Preheat oven to 425° and grease muffin tin.
• In a large mixing bowl, whisk together the first 4 ingredients; mix well.
• Add in the buttermilk, rhubarb, and walnuts; stir to combine.
• In another bowl, combine the flour, baking powder, baking soda, and salt; add dry mixture to the rhubarb mixture; stir just until moist.
• Spoon batter into prepared muffin tin, filling 3/4 full.
• To make topping: mix together topping ingredients; sprinkle over muffin batter.
• Bake for about 20 minutes.

Steps:

• In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
• I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
• Stir in dry ingredients until just moistened.
• Stir in rhubarb and nuts (if using).
• Fill greased or paper-lined muffin tins two-thirds full.
• Combine final 4 ingredients and sprinkle on top of batter.
• Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
• Remove from pans and cool on wire racks.

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Mix cream cheese and sugar for filling together in a bowl; set aside.
• Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
• Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
• Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
• Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
• Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
• Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Steps:

• Preheat the oven and grease the muffin pans.
• Thoroughly blend all the wet ingredients together, adding the rhubarb last.
• Fold in the previously combined dry ingredients to the wet mixture.
• The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
• Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
• Bake for 200 degree C for 25 minutes.