Rhubarb muffins
These easy rhubarb muffins are soft, moist and bursting with fruit. Best of all, with no special equipment they’re so simple to make even children and beginners will love them.
Rhubarb muffins are the perfect spring bake for kids. Not only are they really easy to make, you don’t need any special equipment like stand mixers so they’re perfect if you’re new to baking.
Forced rhubarb is available from spring which means these are a delicious bake you can make from March on into the summer months.
I love recipes that mix everything together in one bowl as it means less mess, which is ideal when my kids are in charge!
How can kids help to make rhubarb muffins?
These easy rhubarb muffins are a great bake for kids, as they’re really simple with lots of steps for them to get involved in. They also don’t require any special equipment. All you need is a bowl, some scales or something to measure with and a wooden spoon.
This recipe for rhubarb muffins, like most easy bakes gives kids the chance to measure the ingredients out and mix them all together. The first step of rubbing the butter and flour together also gives your kids a chance to get their hands a little messy – a job even very young children and toddlers can enjoy.
Finally, your kids can also help to measure out the batter into each cupcake case. If you’ve got something like an ice cream scoop or soup spoon they often dish out just the right amount, making this job easier and most importantly less messy.
How long do rhubarb muffins keep?
Rhubarb muffins will keep in an airtight container for a couple of days. The fresh fruit in them means they won’t keep any longer than this.
If you want to keep them for longer you can make them in advance and freeze them. Before freezing them wrap them well in cling film/ glad wrap and pop them in a freezer bag. They’ll keep frozen for up to a few months. Before you serve them, make sure you defrost them fully at room temperature, or you might want to reheat them gently in the oven and serve them warm.
How do I stop the rhubarb from sinking to the bottom of the muffins?
Before adding the rhubarb to the muffin mixture, stir a tablespoon of flour through them to coat them. This should stop them sinking to the bottom of your muffins. You can also add a few rhubarb to the top of the muffins before you bake them so you can still see some on top.
What is forced rhubarb
Forced rhubarb is grown where the crowns are kept in darkness which forces the stems to grow quickly in search of light. This means it’s ready much earlier in the year than unforced rhubarb.
As a result, forced rhubarb is generally sweeter, more tender and a brighter pink colour than regular rhubarb which makes it perfect for baking.
Should I peel rhubarb before using it in baking?
No, there’s no need to peel rhubarb, the skin softens as it bakes and gives rhubarb it’s lovely red colour. Simply cut it up and use it in chunks.
What can I use instead of self raising flour?
Self raising flour should be easy to find in the supermarket here in the UK but if you don’t have any you can swap it for an equal amount of plain or all-purpose flour and add an extra two teaspoons of baking powder and generous pinch of salt.
What else can I make with rhubarb?
If you have lots of rhubarb to use up, you might like some of our other delicious recipes:
Rhubarb crumble
Rhubarb cake
Or why not try one of these easy muffin recipes kids will love
Blackberry muffins
Raspberry muffins
Chocolate chip muffins
Apple cinnamon muffins
Triple chocolate muffins
Strawberry muffins
Raspberry and white chocolate muffins
Chocolate chip banana muffins
Blueberry muffins
Banana muffins
Useful equipment
You might need the following baking tools/gadgets to make these rhubarb muffins
Digital scales
Chopping board
Mixing bowl
Wooden spoons
Measuring cup
Muffin tin
Cupcake cases
Wire rack
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Ingredients
250g (2 cups) Self-raising flour*
75g (1/3 cup) butter, softened
1 tsp baking powder
100g (1/2 cup) caster sugar
175g (1 3/4cups) rhubarb
2 eggs, large
250ml (1 cup) milk
* If you don’t have self-raising flour, use 2 cups of all-purpose or plain flour plus 2 tsp of baking powder and a pinch of salt.
How to make rhubarb muffins
Preheat your oven to 180C / 170C Fan / 350F and grease or line a muffin tin with 12 cupcake cases.
Rub the butter and flour together
Start by getting your kids to measure out the flour and add it to a large mixing bowl.
Measure the butter out and cut it into small pieces. Add the butter to your mixing bowl.
Get your kids to use their finger tips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the caster sugar and baking powder
Measure the sugar out and add it to your mixing bowl.
Then get your kids to add the baking powder. When your kids are doing that make sure they use their finger to level the teaspoon so that they add just the right amount.
Stir them both in.
Add the rhubarb
Get your kids measure out the rhubarb and if they are old enough they can help cut them into small chunks.
Put the rhubarb in a small bowl and add a tablespoon of flour. Stir it through so the rhubarb is well coated. This should prevent it from sinking to the bottom of your muffins when they’re baking.
Add the rhubarb to your mixing bowl and stir them in.
Mix the wet ingredients
Measure out the milk. If you have digital scales, the easiest way of doing this accurately is to use the ml setting. If you don’t have digital scales, a measuring jug will also do the job for you.
Next, get your kids to add the eggs to your jug (you might want to break them into a small bowl first just in case any shell goes in). If any shell does go in simply fish it out with a larger piece of shell or a teaspoon. It will stick to that better than it will your finger.
Give the eggs and milk a whisk so they are well combined.
Mix the muffin ingredients together
Pour the milk and egg mixture into the dry ingredients in your mixing bowl.
Get your kids to stir everything together with a spatula or metal/wooden spoon. Don’t over mix the batter at this point – it’s fine for it to be a little bit lumpy, just make sure the flour is stirred in and not stuck hiding at the bottom of your bowl.
Make the rhubarb muffins
Get your kids to divide the muffin batter among your muffin cases until they are around ¾ full.
If your kids are in charge of this step, make sure they divide the mixture equally – you might have to even them up if they haven’t so they bake evenly. If you have an ice cream scoop or a soup spoon, they can be perfect for this job as they often add just the right amount of batter to each case and reduces the amount of mess.
You also might need to help ensure the pieces of rhubarb are divided among the muffins, so some don’t end up with all the fruit and some have none. If you have any rhubarb left you can add some pieces to the top of the muffins.
Bake the rhubarb muffins
Bake the rhubarb muffins in the oven for 20-25 minutes. They’re ready when they have risen and turned a nice golden brown colour.
To double check if they’re fully baked, insert a skewer or sharp knife into the middle. If it comes out clean, they’re ready. If not, pop them back in the oven for a few more minutes.
Remove the muffins from the oven and leave them to cool for a few minutes before removing them from the muffin tin and putting them on a wire rack to cool completely.
Serve and enjoy.
Rhubarb muffins
Equipment
- Digital scales
- Chopping board
- Mixing bowl
- Wooden spoons
- Measuring cup
- Muffin tin
- Cupcake cases
- Wire rack
Ingredients
- 250 g (2 cups) Self-raising flour*
- 75 g (⅓ cup) butter, softened
- 1 tsp baking powder
- 100 g (½ cup) caster sugar
- 175 g (1 ¾ cups) rhubarb
- 2 eggs large
- 250 ml 1 cup milk
Instructions
Preheat your oven to 180C / 170C Fan / 350F and grease or line a muffin tin with 12 paper of silicone cupcake cases.
Rub the butter and flour together
- Measure out the flour and add it to a large mixing bowl. Measure the butter out and cut it into small pieces. Add the butter to your mixing bowl.Use your finger tips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the caster sugar and baking powder
- Measure the sugar out and add it to your mixing bowl.Then add the baking powder.Make sure you use your finger to level the teaspoon so that you add just the right amount.Stir them both in.
Add the rhubarb
- Measure out the rhubarb and cut it into small chunks.
- Put the rhubarb in a small bowl and add a tablespoon of flour. Stir it through so the rhubarb is well coated. Add the rhubarb to your mixing bowl and stir them in.
Mix the wet ingredients
- Measure out the milk. If you have digital scales, the easiest way of doing this accurately is to use the ml setting. If you don't have digital scales, a measuring jug will also do the job.
- Add the eggs to your jug (you might want to break them into a small bowl first just in case any shell goes in).Give the eggs and milk a whisk so they are well combined.
Mix the muffin ingredients together
- Pour the milk and egg mixture into the dry ingredients in your mixing bowl and stir everything together with a spatula or metal/wooden spoon. Don’t over mix the batter at this point – it’s fine for it to be a little bit lumpy, just make sure the flour is stirred in and not stuck hiding at the bottom of your bowl.
Make the rhubarb muffins
- Divide the muffin batter among your muffin cases until they are around ¾ full.Make sure you divide the mixture equally and ensure the rhubarb is spread evenly among your muffins. If you have any rhubarb left you can add some pieces to the top of the muffins.
Bake the rhubarb muffins
- Bake the rhubarb muffins in the oven for 20-25 minutes. They’re ready when they have risen and turned a nice golden brown colour.To double check if they're fully baked, insert a skewer or sharp knife into the middle. If it comes out clean, they're ready. If not, pop them back in the oven for a few more minutes.
- Remove the muffins from the oven and leave them to cool for a few minutes before removing them from the muffin tin and putting them on a wire rack to cool completely.
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