Rhubarb & Lemon Muffins

Rhubarb & Lemon Muffins

Good for breakfast or brunch, these quick-to-make Rhubarb & Lemon Muffins are sure to become one of your favorites.


for the flour/sugar mixture:
2 cups fresh rhubarb, ¼-inch dice
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

for the muffins:
1 cup granulated sugar
½ cup 2% milk
¼ cup extra-virgin olive oil
2 eggs
1 tablespoon grated lemon zest
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
½ teaspoon ground ginger

for the streusel topping:
½ cup firmly packed light brown sugar
⅓ cup all-purpose flour
⅓ cup old-fashioned rolled oats
¼ cup (½ stick) butter, melted

combine all with a fork until crumbly.


Preheat your oven to 375 degrees. Butter, spray or line 12 muffin cups.

Toss the diced rhubarb in the flour, sugar mixture until coated. Set aside.

In a large bowl, whisk together the 1 cup sugar, milk, oil, eggs and lemon zest until combined.

Using a rubber spatula; fold in the flour, baking powder, salt and ginger. Gently add the rhubarb mixture. Spoon the batter into the prepared muffin tins, filling each cup at least ¾ full. Sprinkle the top of each muffin evenly with the streusel topping mixture and pat it gently onto the batter.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool 5 minutes then remove to cool on rack.

makes 12 muffins

Recipe Hint
When shopping for rhubarb, look for firm, crisp unblemished stalks with a bright intense color. Many cooks prefer thinner stalks, as larger ones tend to be overly stringy and tough. Wrap the stalks tightly in plastic and refrigerate them. They should stay crisp for up to five days.

©Copyright My Tiny Alaskan Oven


Comments are closed.