Ginger Rhubarb Muffins

Bursting with tangy rhubarb and a zesty kick of crystallized ginger, these Ginger Rhubarb Muffins are the perfect balance of sweet and spice. Made with buttermilk for an ultra-tender crumb and topped with optional raw sugar for a delightful crunch, these muffins are an irresistible treat for breakfast or snack time. Fresh or frozen rhubarb brings a seasonal flair, while the ground ginger and crystallized bits offer a warming complexity in every bite. Easy to prepare in just 15 minutes, this small-batch recipe yields 12 muffins that are perfect for sharing or freezing for later. Whether you enjoy them warm from the oven or at room temperature, these bakery-worthy muffins are a must-try for lovers of unique, fruit-forward baked goods!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground ginger
• 0.25 teaspoons salt
• 1 cups buttermilk
• 0.5 cups unsalted butter, melted and cooled
• 2 pieces large eggs
• 1 teaspoons vanilla extract
• 1.5 cups rhubarb, diced (fresh or frozen and thawed)
• 0.25 cups crystallized ginger, finely chopped
• 2 tablespoons raw sugar, for topping (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground ginger, and salt.

Step 3

In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; the batter will be slightly lumpy.

Step 5

Fold in the diced rhubarb and chopped crystallized ginger evenly throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with raw sugar for a crunchy finish.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving size	1200.7 grams (1200.7g)

Amount per serving	% Daily Value*
Calories	2962

Total Fat 117.20g	150%
Saturated Fat 68.90g	345%
Polyunsaturated Fat 0.50g
Cholesterol 657mg	219%
Sodium 3002mg	131%
Total Carbohydrate 441.80g	161%
Dietary Fiber 12.00g	43%
Total Sugars 239.20g
Protein 48.10g	96%

Vitamin D 207IU	1035%
Calcium 651mg	50%
Iron 14mg	78%
Potassium 1469mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 6.4%

Carbs: 58.6%