Buttermilk Rhubarb Muffins are easy to make and delicious, each tender bite popping with the sweet and sour flavors of rhubarb.
The rhubarb in my garden has been growing like gangbusters this year – big, fast-growing, beautiful plants. It’s hard to keep up with. And I find myself picking off seed heads every other day. According to Rhubarb-central this helps the plant to continue directing its energy toward growth of the leaf stalks instead of seed heads. This, in turn, promotes high quality, high-yielding plants.
Rhubarb is easy to cook with and easy to freeze. If you pick too much or your plants are producing more than you can use, freeze it. Remove the leaves, clean and dry the stalks. Then cut the stalks into 1/2″ to 1″ slices, place in an airtight freezer bag, seal and freeze for later. As a low-calorie, fat-free, cholesterol-free, sodium-free vegetable (yes, it’s technically a vegetable, though most often used like a fruit) it can be used in many dishes. In our home I’ve made compotes, like this Strawberry-Rhubarb Compote, pies, crisps, sauce, bread, jam, vinaigrette and muffins – like these Buttermilk Rhubarb Muffins I’m sharing today.
I used my master muffin mix as the base of these muffins. But you can still make them even if you don’t have any mix made up, though I encourage you to do so as mixing up the dry ingredients beforehand is a definite time-saver. Directions for both options are below. These Buttermilk Rhubarb Muffins are easy to make and delicious. Each tender bite pops with the sweet and sour flavors of this favorite spring time vegetable. Enjoy!
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Buttermilk Rhubarb Muffins
Ingredients
For the muffins
- 1 jar Master Muffin Mix *See note below
- 2 Tbsp. Ground flax seed do not add if already in the master muffin mix
- 1 1/2 to 2 c. Fresh or frozen sliced rhubarb cut about 1/2 in. thick **See note below if using frozen rhubarb
- 2 Tbsp. brown sugar
- 1 tsp. ground ginger
- 2 eggs
- 1/2 c. vegetable oil
- 1/2 c. plain Greek yogurt
- 1/2 c. Buttermilk
- 1 tsp. pure vanilla extract
For the topping
- 1 Tbsp. turbinado sugar
- 1/2 tsp. ground ginger
- 2 Tbsp. sliced almonds toasted
Instructions
- Preheat oven to 375°F. Prepare muffin tins by spraying with non-stick pan spray or greasing lightly with vegetable oil.
- Mix the rhubarb with the brown sugar and 1 tsp. ginger in a medium bowl and set aside.
- In a large bowl whisk together eggs, oil, Greek yogurt, buttermilk, and vanilla.
- Shake jar of muffin mix till ingredients are evenly distributed.(**See note below.) Then pour contents of jar into egg mixture. Add ground flax seed, if using. Stir together just until dry ingredients are moistened.
- Gently fold sliced rhubarb into batter. In a small bowl, mix together the turbinado sugar, 1/2 tsp. ginger, and sliced almonds.
- Fill muffin cups about 2/3 full with prepared batter. Sprinkle the sugar, ginger, and almond topping evenly across all muffins.
- Bake at 375°F for 15 minutes or until done. Remove from oven and from muffin cups and cool the muffins on a wire rack.
- Makes about 20 muffins.
Notes
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