Rhubarb Muffins with Raspberry Sugar

Is there a better way to start your morning than with a good coffee and a freshly baked muffin, loaded with tart chunks of rhubarb and topped with raspberry sugar? No, I didn't think so either!



The pandemic hoarder in me purchased frozen rhubarb at some point last year. I never even knew that frozen rhubarb was a thing, but I happily (and greedily) put it in my cart as it was the only option left in the frozen fruit section!


A year later, these bags of frozen rhubarb have finally found their purpose! When I saw these Rhubarb Muffins on @whatsonkatesplate’s (gorgeous) feed, I knew it was time for the 'barb to shine.


I adapted Kate’s recipe a little and used ricotta instead of buttermilk as that’s what I had on hand. That’s the great thing about muffins - the recipes are so forgiving! Play around with flour and dairy components, add nuts, extra fruit, whatever you fancy. The only strict rule is not to over-mix the batter, this way you ensure the perfect crumb.


These muffins are not too sweet and have a lovely tart note from the rhubarb in every bite.


I added a raspberry sugar topping just for fun, which gave the muffins a delighlfully fragrant, fruity note - so delicious!


I have to confess that I slap butter on most baked things, including croissants... but these didn't need butter at all. And yes, thank you for asking, my cholesterol is fine! xoxo Kirsty



Ingredients for 12 muffins

Recipe adapted from @whatisonkatesplate Rhubarb Muffin Recipe


2-1/2 cups (310g) flour (1-to-1 gluten free flour works too)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1-1/2 cups (210g) brown sugar

1 cup (235ml) ricotta, yogurt, buttermilk, sour cream or almond milk

1/2 cup (115g) butter, melted and at room temperature

1 egg

2 cups rhubarb, diced. Frozen or fresh, if using frozen, do not thaw before adding to batter.


Topping

1 tablespoon (15g) butter, melted

1/4 cup freeze dried raspberries

1/3 cup (65g) sugar


Preheat the oven to 400F (200C). Line a 12-cup muffin tin with liners or grease each hole.

In a large bowl, combine the flour, baking soda, baking powder, salt and brown sugar. In another bowl, combine the ricotta or milk, melted butter, and egg. Add the milky egg mixture to the dry ingredients with the rhubarb and fold until the batter is just combined, don’t beat it!


This batter comes out quite thick which is fine. You may find that you need to add a little more liquid if you used ricotta or sour cream. Just fold in a tablespoon of milk at a time until you reach a thick batter consistency.


To make the topping, crush the freeze dried raspberries in a little ziplock bag and push through a sieve, discard the seeds. Combine the raspberry powder with the melted butter and sugar in a small bowl.


Fill the muffin cups with the batter to 3/4 full. Sprinkle on the sugar topping and bake for 20-25 minutes. Allow to cool for 5 minutes before removing them from the tin, and cool further on a wire rack.



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