Rhubarb and Ginger Muffins are tender spiced muffins filled with tangy pieces of fresh rhubarb and little nuggets of warming ginger. Top them with a sweet ginger glaze for a welcome addition to your breakfast, or brunch table, or serve as an anytime snack.
Why make Rhubarb and Ginger Muffins?
Rhubarb and Ginger are a classic partnership and one that I have used many times in recipes like my popular Rhubarb and Ginger Jam and Rhubarb and Ginger Trifles.
What are muffins?
These Rhubarb and Ginger Muffins are American-style muffins, not to be confused with what is known as ‘English’ Muffins in the United States. English Muffins are small flattish yeast-risen bread buns that are baked on a griddle.
American Muffins are a single-serving oven-baked quick bread. A quick bread rises with the help of bicarbonate of soda (baking soda) or baking powder and egg rather than yeast. Muffins can be sweet or savoury and they should be light and fluffy.
The word muffin is derived from a number of sources. Moufflet means soft bread in French. And in Old German the word Muffen is the plural of Muffe meaning a small cake. Wherever the name came from both types of muffins have stood the test of time. They are delicious and rightly very popular.
What is the difference between muffins and cupcakes?
Muffins are a type of quick bread like scones and pancakes. When you make muffins, the dry ingredients are mixed together and the wet ingredients are mixed. Then the wet and dry ingredients are then combined with a couple of quick stirs, resulting in a thick, lumpy batter.
Cupcakes are small sponge cakes and when you make cupcakes, you add the ingredients one by one and beat them thoroughly. The finished cupcake batter has a smooth silky texture.
Another difference is that cupcakes are always topped with some kind of icing/frosting. Muffins can be glazed or frosted but they are more often served without any topping. Rhubarb and Ginger Muffins can be served without the glaze but I think it adds an extra layer of sweetness that is totally delicious.
What ingredients do I need to make Rhubarb and Ginger Muffins?
You will have most of the ingredients you need in your larder and fridge. Here is what you need:
- light brown sugar
- oil
- egg
- milk
- rhubarb
- plain (all purpose) flour
- baking powder
- bicarbonate of soda
- ground ginger
- ground cinnamon
- salt
- preserved ginger (in syrup)
- icing (powdered) sugar
- ginger syrup (from preserved ginger)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
What is rhubarb?
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so it’s really not quite so strange after all!
Rhubarb is a hardy perennial plant that is easy to grow. Rhubarb has edible pink, red, or pale green stems and large dark green leaves. You can safely compost rhubarb leaves but do not eat them as they are poisonous. You can find out more about growing rhubarb from the Royal Horticultural Society.
Rhubarb has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.
What kind of oil should I use?
I use a flavourless oil such as sunflower or rapeseed (canola) oil. You can use a generic vegetable oil if that is what you have in your larder.
What is preserved ginger in syrup?
For this recipe you need stem ginger preserved in syrup. This is the fresh ginger root but it has been peeled, boiled and soaked in sugar syrup. It is sweet and sticky and the little pieces of ginger are a real delight to find in your muffin. Stem ginger preserved in syrup is easily available in the baking section of the supermarket.
What can I substitute for preserved ginger in syrup?
There are a couple of options if you can’t source preserved ginger in syrup. You could use a ginger conserve which is like a jam but made with pieces of ginger, or you can use crystallised ginger pieces.
Do I have to add cinnamon to the muffin recipe?
I add 1/2 tsp of cinnamon to the recipe along with 1tsp of powdered ginger. Cinnamon is a naturally sweet spice and I find that it combines well with the ginger and enhances the spiced flavour. However, if you prefer not to use cinnamon you can leave it out.
How many muffins does this recipe make?
That depends on the size of your muffin cups and how full you fill them. I used tulip muffin papers and the recipe made 6 large muffins. However, with the ridged muffin papers it is possible to use a little less in each and yield 8 medium muffins.
How should I store Rhubarb and Ginger Muffins?
Rhubarb and Ginger Muffins are best eaten on the day they are made. If you need to make them in advance then you can keep them overnight in an airtight container. Don’t add the glaze until the day you plan to serve them.
Can I freeze Rhubarb and Ginger Muffins?
Yes, you can freeze the muffins. Freeze them as soon as they have cooled down and without any glaze. Defrost them on a cooling tray covered with a clean tea towel or kitchen paper for 3-4 hours. Then glaze and serve.
Vegetarian
Rhubarb and Ginger Muffins are suitable for vegetarians.
Gluten Free
These muffins contain wheat flour and are not suitable for a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Rhubarb and Ginger Muffins?
You can serve these tasty muffins with or without the glaze. If you choose not to glaze them then you can sprinkle some demerara or pearl sugar onto the muffins before baking for a tasty alternative topping.
Muffins are traditionally a breakfast quick bread, so they are ideal to serve for breakfast or brunch. Alternately they are quite substantial and make a great coffee cake to keep hunger pangs at bay mid-morning.
More Muffin Recipes
More Rhubarb and Ginger recipes
Rhubarb and Ginger Muffins
Equipment
- 1 Large bowl
- 1 medium bowl
- 1 small bowl
- weighing scales
- Sieve
- Measuring spoons
- chopping board
- Sharp knife
- Muffin pan
- Paper muffin cases
- ice cream scoop
- palette knife
Ingredients
- 100 grams (½ cups) light brown sugar
- 1 tablespoon (1 tablespoon) sunflower oil
- 1 (1) egg
- 100 millilitres (⅓ cups) milk
- 100 grams (¾ cups) rhubarb
- 175 grams (1½ cups) plain flour
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) bicarbonate of soda
- 1 teaspoon (1 teaspoon) ground ginger
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- pinch (pinch) salt
- 50 grams (⅓ cup) preserved ginger (in syrup)
For the glaze
- 50 grams (½ cup) icing (powdered) sugar
- 2 tbsp (2 tbsp) ginger syrup (from preserved ginger)
To decorate
- 1 tbsp (10 grams) preserved ginger (in syrup)
Instructions
- Preheat the oven to 200C (400F).
- Line you muffin tin with paper cases.
- Place 100g (1/2 cup) of brown sugar, 1 tbsp oil, 1 egg and 100 ml (⅓ cup) milk in a mixing bowl and mix together.
- Wash and finely dice 100 g (¾ cup) rhubarb.
- Add the diced rhubarb to the wet mixture and combine.
- Dice the 50 g (2 tbsp) preserved ginger and add to the wet ingredients.
- Sift 175 g (1½ cups) plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 1 tsp ginger powder and ½ tsp cinnamon into a large bowl.
- Add the wet ingredients to the dry ingredients and stir until combined. Don't over mix or your muffins will be heavy.
- Use the ice cream scoop or a dessert spoon to fill the mixture into the cases, fill to about 3/4 full.
- Bake for 18-20 minutes.
- Leave in the tin (pan) for 5 minutes before transferring to a wire rack to cool completely
For the glaze
- Sift the 50 g (½ cup) icing (powdered) sugar into a small bowl and add 2 tbsp of syrup from the jar of preserved ginger.
- Mix together until you have a thick cream consistency. It should drop from your spoon but not run.
- Place a teaspoonful of the glaze onto each muffin and spread with a palette knife.
- Cut the 1 tbsp of preserved ginger into shreds and place a few on top of the glaze on each muffin before the glaze sets.
- Serve for breakfast, brunch or as an anytime snack.
Nutrition
First published May 2013
Laura Loves Cakes says
This looks like a fab recipe…rhubarb is so great in bakes and lemon is always a winner! I'd love to try one 🙂
bangermashchat says
These look wonderful Janice – I love the idea of rhubarb in a muffin. Sounds like the perfect accompaniment to a cup of tea to me! Thanks for entering Recipes for Life – your support is greatly appreciated.
Debs Dust Bunny says
My mum-in-law would go mad for these! That's Sunday afternoon tea sorted. Thanks!
Elaine Livingstone says
have never thought to add the rhubarb uncooked to a cake, dont know why as I add blueberries to muffins. will need to give these a try they sound fab.
olivia280177 says
These look tres yummy. Major Rhubarb Fan.
Tash TheVelvetMoonBaker says
Yummy, these look gorgeous!
Janice Pattie says
Thank you all, you don't need much rhubarb in muffins, it's such a versatile fruit/vegetable!
Chloe says
These are fab, the ginger really complements the rhubarb flavour and they were super easy to make!
Lesley Garden says
Rhubarb and ginger is one of my favourite flavour combinations so I had to try this recipe. The results were perfectly fluffy muffins, and I loved the ginger glaze rather than a heavy icing, delicious. I’ll definitely be baking these again.
Janice Pattie says
Thanks Lesley, so glad you enjoyed the muffins.
Cat Sach says
Rhubarb and ginger is a match made in heaven and I love how easy muffins are to make. These didn’t last long in my house!
Janice Pattie says
Ha! They didn’t last long in our house either 🙂
Sisley White Sew White says
This rhubarb and ginger muffins recipe is so packed full of flavour. I loved the spice.
Janice Pattie says
Thank you, I love anything with ginger in it!