Rhubarb Lemon Muffins
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
Ingredients
- 2 cups all-purpose flour
- 1 cup plus 1-1/2 teaspoons sugar, divided
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 tablespoon grated lemon zest
- 1-3/4 cups sliced fresh or frozen rhubarb
Reviews
I subbed plain greek yogurt for buttermilk and found the batter to be a bit dry and not quite coming together. Added 1 tsp of vanilla extract and about 1 tbsp of lemon juice. Got the batter to a working consistency and baked as directed, added my own streusel topping. Baked for 25 mins and cooled for 5 before moving to rack to completely cool. First time baking with rhubarb and my family enjoyed the sweet/tanginess. The recipe was easy to follow and I attribute my experience with the batter not quite coming together with me subbing out buttermilk. Would definitely use this recipe again!
This is delicious, very light & lemony. Will be making again. And again.
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So simple yet so delish! I will make this again before the rhubarb season is over!
Very moist, light & tart. Just the right amount of rhubarb & lemon. Very good way to use up some of that rhbarb! :)
I liked this muffin however I think I would add a bit more sugar. It was moist and quite tasty.
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