RHUBARB CRUMBLE MUFFINS
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Provided by Sara Buenfeld
Categories Treat
Time 45m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
STRAWBERRY-RHUBARB CRUMBLE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
- Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
- Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.
RHUBARB MUFFINS
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
- Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.
Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g
RHUBARB MUFFINS
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Provided by Freya
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g
RHUBARB STREUSEL MUFFINS
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 37m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB & CUSTARD MUFFINS
A scrumptious combination with a surprise filling
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
- Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.
Nutrition Facts : Calories 266 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
RHUBARB CRUMB MUFFINS
Make and share this Rhubarb Crumb Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
- Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
- Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
- Mix the flour, baking powder, and salt together in a small bowl; set it aside.
- Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
- Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
- Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
- Fold in the rhubarb mixture.
- Divide the batter evenly into the prepared muffin cups.
- Distribute the crumbs evenly on top of each muffin.
- Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
Nutrition Facts : Calories 275, Fat 13.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 236, Carbohydrate 34.3, Fiber 1, Sugar 17, Protein 3.9
BUTTERMILK RHUBARB CRUMBLE MUFFINS
One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!
Provided by akgrown
Categories Quick Breads
Time 40m
Yield 2-3 dozen
Number Of Ingredients 14
Steps:
- Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
- In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
- Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
- Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
- Crumble: Mix together crumble ingredients until well combined.
Nutrition Facts : Calories 2141.7, Fat 71.6, SaturatedFat 13, Cholesterol 141.2, Sodium 1710.3, Carbohydrate 356.7, Fiber 9.3, Sugar 233.5, Protein 25.2
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
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.
Nutrition Facts :
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- In a large bowl, mix chopped rhubarb with 1 tbsp sugar and let sit 5-10 minutes to release their juices.
- In a small bowl mix the dry ingredients together: flour, baking powder, cinnamon, baking soda, salt, ginger.
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