Fluffy Rhubarb and Ginger Muffins packed with sharp rhubarb and warming ginger, with just enough sweetness to balance it all out. Best eaten warm with a cup of tea….
If you’re anything like me, the moment rhubarb appears, you suddenly feel the urge to bake something with it.
These rhubarb and ginger muffins have become one of my favourite recipes to use a rhubarb glut up. They’re soft, fluffy and lightly spiced, with little pockets of rhubarb and a gentle warmth from the ginger that makes them so comforting to eat.
I’m not shy on the amount of ginger – I’ve given these little rhubarb cakes a double ginger hit – with both ground ginger and stem ginger in syrup.
They don’t take long to make at all, and they are perfect for breakfast time or for popping in lunchboxes, but quite frankly, I wouldn’t refuse one at any time of the day.
Looking for more ideas to use up a glut of rhubarb? You might like these recipes…
- Rhubarb and Ginger Crumble
- Rhubarb and Ginger Jam
- Roasted Rhubarb with Orange (great for breakfast with Greek yoghurt and nuts)
How TO make rhubarb and ginger muffins
Please scroll to the bottom of the post to find a printable recipe card with ingredient amounts and instructions.
Step one – chop your rhubarb into small pieces. About 2cm is the perfect size. I sliced the rhubarb down the middle before dicing. Stir the soft light brown sugar through the rhubarb.
Step two – stir together the dry ingredients – plain flour, baking powder, ground ginger, caster sugar and a pinch of salt.
Step three – in a jug or separate bowl, stir the wet ingredients together – eggs, vegetable or sunflower oil, ginger syrup (from a jar of stem ginger in syrup) and sour cream. I use a fork to do this, but a wooden spoon will also do the job.
Step four – pour the wet ingredients into the dry and using a rubber spatula or wooden spoon, stir lightly to mix. Don’t worry about mixing too much at this stage.
Step five – fold in the rhubarb and chopped stem ginger, taking care not to overmix. And remember, a lumpy batter makes the best muffins!
Step six – spoon the mixture into the muffin cases and sprinkle the top of each muffin with soft light brown sugar or demerara sugar. Bake at 200C/180F/Gas mark 6 for 20-25 minutes until risen and golden. These muffins smell SO good while they are baking. But don’t take my word for it, give them a try and you’ll see….
a few tips for the best muffins
- Don’t overmix the batter – a slightly lumpy mixture makes perfect muffins.
- Chop the rhubarb into fairly small pieces so it distributes evenly
- Don’t forget to sprinkle the tops with sugar for a nice crunch
- When fully baked, the muffins should “spring back” immediately when lightly pressed with a finger
How long do These rhubarb muffins keep?
All muffins are best eaten on the day they are made, but they can be kept in an airtight tin or box for about two days.
freezing
I often make a batch of rhubarb muffins and freeze a few for another time. Future me is always grateful! They will keep well in the freezer for three months. Defrost the muffins at room temperature before serving.
The muffins can be reheated in a warm oven (150°C/130°F) for about 10 minutes. They can also be warmed in an air fryer (150°C) for 4-5 minutes.
more ginger bakes
more muffin recipes to try
Looking for a particular muffin flavour? Check out my cupcakes and muffins archive!
Rhubarb and Ginger Muffins
Soft, fluffy brown sugar muffins with fresh rhubarb, ground ginger and sweet stem ginger in syrup. If you're a fan of the rhubarb and ginger combination, you will love this recipe!
Ingredients
- 75g soft light brown sugar, plus 25g extra for sprinkling over the muffins
- 300g fresh rhubarb, chopped into 2cm dice
- 250g plain (all purpose) flour
- 2 tsp baking powder
- pinch of salt
- 1 tsp ground ginger
- 150g caster (super fine) sugar
- 125ml sunflower or vegetable oil
- 1 tbsp ginger syrup from a jar of stem ginger
- 2 medium eggs
- 150ml sour cream
- 25g stem ginger (in syrup), chopped finely
Instructions
- Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
- Place the chopped rhubarb in a bowl and stir in the brown sugar.
- In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
- In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
- Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.
Notes
These muffins are amazing warm or cold.
They are best eaten within 2 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 37mgSodium: 145mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g
Oh my goodness these Muffins are absolutely delicious & loved by myself & all my family young & ‘older’!!!
Theyre so moist & truly delicious…….and I defy someone to say they dont like them!!!
Thank you so much Susan, I’m so pleased you like them!