If you like rhubarb and ginger you are going to adore these delicious sweet rhubarb muffins. This easy recipe is so quick to make and they’re a great treat for family and friends if you need potluck ideas.
A while ago, my mum let me try her amazing rhubarb, raisin and ginger muffins. One bite and I was sold, I had to have her rhubarb muffins recipe!
I’ve always been a fan of rhubarb and have fond childhood memories of being able to go to the bottom of my granddad’s garden and pick a stick to eat raw. We would always bring them back to the house to wash it and chop the ends off. Our grandma would then give us a small bowl of sugar so that we could dip it as we munched our way through the rhubarb stick.
These muffins have the sweetness of sugar and rhubarb that I remember from my childhood. So I am really excited that I get to share this recipe with you. You’ll enjoy the combination of sweet and slightly spicy. They are packed with different flavors.
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How to Make Rhubarb Muffins
I don’t know what it is about the combination of rhubarb and ginger but they compliment each other beautifully. The entire recipe is at the bottom of the post. Here is the supply list and an overview of the recipe for you.
What You Need:
- 12-cup muffin tin
- Paper liners
- Knife and cutting board
- Measuring cups and spoons
- Hand mixer or stand mixer
- Mixing bowls
- Flour sifter
- Mixing spatula
- Wooden skewers or toothpicks
- 2½ cups rhubarb
- 3 tablespoons raisins
- 2 pieces stem ginger in syrup (finely chopped)
- 1⅔ cups plain or all-purpose flour
- 2 teaspoons baking soda
- ½ cup caster sugar
- 2 eggs
- ½ cup milk
- ½ cup melted butter (allow to cool)
Where to find Rhubarb
The best place to find fresh rhubarb is right in your backyard. This plant is super easy to grow and it produces a lot of stalks that you can use for baking.
Rhubarb season is from about April-June. Start looking at your farmer’s market for some fresh rhubarb stalks.
Otherwise, you’ll be able to find it at your local grocery store too.
Even people who generally don’t like rhubarb tend to like these delicious sweet and flavoursome muffins.
I do hope you will have a go at making these rhubarb muffins because I am sure you are going to love them.
Rhubarb Muffins with Raisins and Ginger
- 2 1/2 cups Rhubarb
- 3 tablespoons Raisins
- 2 pieces Stem Ginger in Syrup Finely Chopped
- 1 2/3 cups Flour Plain
- 2 teaspoons Baking Soda
- 1/2 cup Caster Sugar
- 2 Eggs
- 1/2 cup Milk
- 1/2 cup Melted Butter allow to cool
- Pre-heat the oven to 350℉ / 180℃.
- Prepare muffin tin with 12 paper cases.
- Chop the rhubarb into small 1/2″ pieces.
- Beat the eggs, milk and butter until combined.
- Sift the flour and baking soda into a separate bowl, make a well in the middle and add the wet ingredients. Stir until combined.
- Add the raisins, chopped rhubarb and the chopped stem ginger to the mixture and mix.
- Divide the mixture between the paper muffin cases (fill almost to the top) and put into the pre-warmed oven.
- Allow the muffins to bake for approx 15-20 minutes until they are golden brown (you can check if they are cooked by inserting a wooden skewer – if the skewer comes out clean then they are done).
More Ideas for You:
If you enjoyed this rhubarb muffins recipe, here are a few more of my recipes that you may like:
More Breakfast Recipes
While you’re here, be sure to check out other breakfast recipes on Ideas for the Home by Kenarry™: