We are fortunate to be able to access all sorts of fruits and vegetables all year round. I take full advantage of the greenhouse strawberries available in November (the proof is in these strawberry cheesecake bars with pretzel crust) and the summer squash that is sold in March. But fruits and vegetables always taste better when they are local and in season, and there are a few things you’ll actually be hard-pressed to find any other time of year.
Rhubarb is one of those things.
Which is why you should get in a great big ‘ol hurry to make these ginger rhubarb muffins.
Most of the time when I spy pretty pink rhubarb it ends up in my strawberry rhubarb hand pies. But I wanted to play around with the sweet tartness with something sort of spicy and different. I decided on crystallized ginger. The fragrance of the ginger in these muffins works so well with the earthiness of the whole wheat flour. The rhubarb is tender and adds moisture — just like when you bake with zucchini or carrots. Who could resist that?!
The flavor here is interesting and different and puts a whole new spin on some of my favorite spring produce.
These muffins with ginger and rhubarb make for an awesome little breakfast, a pretty addition to the brunch table, or a hearty afternoon snack.
You guys know as much as I love breakfast, I do love a good snack. Especially with a glass of iced tea or cup of hot tea, depending on the day. These muffins would easily go with either.
Ginger Rhubarb Muffins Recipe
- 0.5 Unsalted Butter Softened
- 1 Granulated Sugar
- 0.5 Light Brown Sugar
- 2 Egg
- 2 Candied Ginger Finely chopped
- 1 Milk
- 2 Whole Wheat Flour
- 1 All-Purpose Flour
- 2 Baking Powder
- 1 Baking Soda
- 0.5 Kosher Salt
- 1 Rhubarb Fresh, chopped into smail 1/4 inch pieces
- 2 Turbinado Sugar
- 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.