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Ginger Rhubarb Muffins Photo

Ginger Rhubarb Muffins Recipe

Heather Tullos
Ginger Rhubarb Muffins are exactly what you want to make with this season's rhubarb. Hurry before it goes away!
3 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 1 muffin
Calories 209 kcal

Ingredients
  

  • 1/2 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Egg
  • 2 tablespoons Candied Ginger Finely chopped
  • 1 cup Milk
  • 2 cups Whole Wheat Flour
  • 1 cup All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 cup Rhubarb Fresh, chopped into smail 1/4 inch pieces
  • 2 tablespoons Turbinado Sugar

Instructions
 

  • Preheat the oven to 350°F. Line a standard muffin pan with paper liners.
  • In a large bowl beat together the butter and sugars. Add the eggs and crystallized ginger and mix for about a minute, making sure to scrape down the sides of the bowl.
  • In a large bowl whisk together the flours, baking powder, baking soda, and salt.
  • Alternate adding the flour mixture and the milk, mixing between each addition, starting and ending with the flour.
  • Spoon the batter into each of the prepared muffin cups, filling them to about 3/4 full.
  • Sprinkle a little of the turbinado sugar over the batter and bake for 25 minutes, or until a pick inserted into the center comes out clean.
  • Let the muffins cool for a few minutes before removing from the pan and serving.

Nutrition

Calories: 209kcalCarbohydrates: 36gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 111mgFiber: 2gSugar: 19g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Ginger, Muffins, Rhubarb
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