Rhubarb Lemon Muffins

Name: Rhubarb Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
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

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

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 each: 203 calories, 6g fat (1g saturated fat), 36mg cholesterol, 221mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.

Originally published as Rhubarb Lemon Muffins in Simple & Delicious March/April 2008

Reviews

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Average Rating:

Julie

May 29, 2019

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!
Jan2

May 30, 2014

This is delicious, very light & lemony. Will be making again. And again.
Fernflower

Apr 30, 2012

So simple yet so delish! I will make this again before the rhubarb season is over!
robertshaw

Apr 24, 2012

Very moist, light & tart. Just the right amount of rhubarb & lemon. Very good way to use up some of that rhbarb! :)
dotsop

May 18, 2011

I liked this muffin however I think I would add a bit more sugar. It was moist and quite tasty.