Soft, fluffy brown sugar muffins with fresh rhubarb, ground ginger and sweet and spicy stem ginger in syrup. If you’re a fan of rhubarb and ginger, you will love this recipe!
I love rhubarb and these gorgeous muffins have become my favourite thing to make with it.
I’ve given the muffins a double ginger hit – with both ground ginger and stem ginger in syrup. I love that stuff!
They don’t take long to make at all and they are perfect for breakfast time or for lunchboxes, but quite frankly I wouldn’t refuse one at any time of the day!
How TO make rhubarb and ginger muffins
(scroll to the bottom of the post to find printable recipe card with ingredient amounts and instructions)
- Chop your rhubarb into small diced prices. About 2cm is fine. I sliced the rhubarb down the middle before dicing.
- Stir soft light brown sugar through the rhubarb.
- Mix together the dry ingredients – plain flour, baking powder, ground ginger, caster sugar and a pinch of salt.
- In a jug or separate bowl, mix together the wet ingredients – eggs, vegetable or sunflower oil, ginger syrup (from a jar of stem ginger in syrup) and sour cream.
- 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.
- Fold in the rhubarb and chopped stem ginger, taking care not to over mix. And remember, a lumpy batter makes the best muffins!
- Spoon the mixture into the muffin cases and sprinkle with soft light brown sugar.
- Bake for 20-25 minutes until risen and golden.
- These muffins smell SO good while baking I can’t even tell you.
How long do These rhubarb muffins keep?
All muffins are best eaten on the day they are made, but they will keep in an airtight tin for 2 days.
I often make a batch and freeze a few for another time. They will keep in the freezer for up to 3 months.
more ginger bakes
want to see more muffin recipes?
- 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
- 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.
These muffins are amazing warm or cold.
They are best eaten within 2 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 37mgSodium: 145mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g