How to Bake Rhubarb Muffins

How to Bake Rhubarb Muffins

Yields: 12 muffins

Preparation time: 20 mins

Cooking time: 25 mins

Ingredients needed to make Rhubarb Muffins:

For the streusel:

  • 2 tbsp unsalted butter, cold and chopped into small cubes
  • 6 tbsp all purpose flour
  • ½ tsp ground cardamom
  • 3 tbsp granulated sugar
  • 1/8 tsp fine salt

For the muffins:

  • 1 ½ cups rhubarb, small diced
  • 1 1/3 cups all purpose flour
  • ¾ cup whole milk Greek yogurt
  • ¾ cup granulated sugar
  • 1 ¼ tsp baking powder
  • ¼ tsp ground cardamom
  • ¼ tsp fine salt
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 1 large egg
  • 5 tbsp unsalted butter, melted and cooled

Cooking instructions for Rhubarb Muffins:

  • For the streusel, Place the flour in a medium bowl and stir in sugar, salt and ground cardamom until well combined.
  • Throw in the butter cubes and work them together with your hands, while rubbing the butter between your fingers until they blend together into a flaky mixture.
  • Leave in the fridge, covered until the muffins are ready to serve.
  • To make the muffins, warm up your oven to 375 degrees F while positioning the rack midway within that oven.
  • Grease a 12-well muffin tin with small knob of butter and place a paper liner within each well.
  • Toss the rhubarb chunks into a medium bowl and sprinkle ¼ cup of sugar into it.
  • Toss them together to coat well and set aside for 5 minutes or until the juice oozed out of the rhubarb.
  • Place the flour in a large bowl and stir in baking powder as well as soda, ground cardamom as well as a dash of salt until well combined.
  • Empty the cup of Greek yogurt into another medium bowl and pour in the melted butter as well as vanilla extract into it.
  • Crack the egg into it and add rest of the sugar into the mixture.
  • Whisk them thoroughly, using an electric mixer, until mixed thoroughly into a uniform mixture and pour it into the dry mixture.
  • Fold them together until well combined and stir in the sugar-coated rhubarbs until they are distributed evenly throughout the mixture.
  • Stir the mixture, giving about 10-15 strokes and pour ¼ cup of the batter into each lined well.
  • Sprinkle small portions of the streusel on top the batter in each well and bake for 25 minutes or until the muffins are baked through.
  • Cool them on a wire rack for 15 minutes, and remove them from the wells.
  • Serve at room temperature.

Image credit: Wikimedia Commons

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