We are still enjoying the rhubarb bounty. Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake, I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday.
These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious!
Rhubarb muffins
(Maailma parimad rabarbrimuffinid)
Serves 12
2 medium eggs
125 g sugar (150 ml)
150 g plain flour (250 ml)
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams sour cream (20%)
50 grams butter, melted and cooled
400 grams rhubarb, (peeled and) chopped
Cinnamon and demerara sugar for sprinkling (optional)
Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!
Other rhubarb recipes @ Nami-nami:
A creamy rhubarb pie (June 2005)
Rhubarb jam with ginger (May 2007)
Other muffin recipes @ Nami-nami:
Apple muffins (March 2007)
Cocoa and raspberry muffins (August 2005)
Dark chocolate and cherry muffins (April 2006)
Dark chocolate and chilli muffins (July 2005)
Savoury muffins with beetrot and blue cheese (October 2006)
Savoury muffins with feta cheese and sun-dried tomatoes (June 2006)
29 comments:
i'm definitely going to make these! i am such a rhubarb addict... and i haven't had much luck with recent tries at muffin baking. so many recipes use tons of oil whereas your sour cream seems to be a light and healthy alternative!
Lovely!!
Ooh, those sound great! I made a rhubarb kuchen thing from Nigella's yesterday and it was so disappointing - will try these with my next batch of rhubarb...
Hey, here's a thought, how about posting the recipes here in ENGLISH sae measurements too. Not all of us are on the metric system...DUH.
I am crazy for rhubarb and would have your muffins over b-day cake any day. In fact, May is my b-day month, so if you're looking for an edible gift to send my way.... ;)
I can't wait to check out your other rhubarb recipes too!
I think I have enough rhubarb left to make these tomorrow. They look delicious, perfect for sunday brunch
These look and sound fantastic Pille! I so wish I comes across some rhubarb again...If I can't though, any tips for a passable substitution?
Oh, they do look lovely, I am going to look for rhubarb.
Johanna - the sour cream (you can always use creme fraiche, I guess) keeps the muffins moist as well, so it's a lighter - and better- alternative to butter!
Alanna - thank you!!
Zarah Maria - I cannot believe that Nigella disappointed you - I'm a huge fan of hers!
Bob - oh, please don't tell me that. I spent 7 years in Scotland constantly converting British recipes into metric!! I'll think about that, ok?
Susan - well, what about me making another batch for your birthday and then eating them as a celebration of your special day? A rhubarb crumble, a rhubarb & marzipan cake, and some other recipes are on their way:)
Helen - Sunday brunch would be a great showcase for these muffins indeed!
Joey - well, I guess you could use apples (though then you can just make my apple muffins). Gooseberries would be a good alternative, too, though they're probably not too easy to find in your part of the world either?
Gracianne - I'm sure you'll find it, as it seems to be a popular fruit (sorry, vegetable:) in France as well!
Nami,
Stumbled on you're blog by accident when I was looking for a different thing to make with rhubarb. I tried this last week; they were ate quickly so must have been good. I'll be trying you're apple muffins shortly, and no doubt will be back for more. Thanks!
Nat
:-)
Hi there, found your blog while looking for rhubarb muffins today. I made them and they taste delicious! Thanks for sharing :)
Made these last night. They're so great! I'll definitely be making these again. They were perfect to have for an early morning trip to Keskturg. ;)
Hi, I made these muffins this afternoon. We enjoyed them, and though we usually like our cakes warm, thought they were even better when cool. I've got both rhubarb and sour cream, so will make them again soon.
I wasn't sure whether you used cups when measuring the sugar and flour since the measures are in ml. I thought you might have done, so that was what I used, and it seemed to have worked fine. Was that right? Thanks!
I tried these today and they came out very nicely! The batter looked a bit "dry" and hardly keeping the rhubarb pieces together, I only managed to fill 11 muffin cups - but the baked result is really wonderful! Well risen, moist, beautiful colours! I am cooking tones of muffins, but these ones are now among my top favourites. Thank you very much for the recipe(s, Pille!
Rhubarb muffins baked and consumed by all of us (Ezra scoffed his down!). Delicious!
they just came out of the oven and smell fantastic, not to mention tasting great!
Wow!! I love the idea of veg in cakes, especially after trying a gorgeous Red Velvet made with Beetroot. Seems to create a lovely moist texture.
Thanks for the recipe! Great blog.
http://thepescetarianpantry.blogspot.co.uk
Tegin neid täna. Väga head ja mahlased!
a add ginger to my rhubarbmuffinses, gives it i nice little ting of fire!
Never tried rhubarb in muffins before ... now I've got to go out and find some. . I suppose granny smith apples can be substituted since they impart the same kind of tartness?
Mmmm, muffins! Love rhubarb and very envious of your bounty - look at the size of those stalks!! I've got a great recipe for rhubarb & ginger clafoutis on my blog too, if you are looking for other ways to cook it :)
Love the new header BTW :)
Love ur idea.. can't wait to try! Ty =)
Totally scrumptious. Made them this morning, perfect with a cup of tea! thx.
They look so beautiful. Just a question - do I really have to measure sugar and flour in ml and the rest in grams or is it meant to be all in grams?
How tasty! I will make that for my children, i bet they will be very happy
Hey Food Lovers,
Great Blog and wanted to share with Apple Lovers out there a site www.AppleCooking.com that has everything Apples.
This is a nice recipe I found that I hope to have time to try this weekend.
Blueberry Apple Crisp
I adapted this from a 50-year-old peach crisp recipe. Although it works well with peaches, it works even better with fresh, crisp cooking apples.
If you want to see the full recipe I
am making and anyone that has done this one ever have any suggestions
during cooking that may help please leave a post on the recipe. Thanks!
Your recipe lies - this does not feed 12 - in my family it feeds maybe 4 if people are watching or 2 if they aren't!
These muffins are fabulous!
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