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rhubarb muffins on a wire rack.
cookingwithmykids

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
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 290
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Chopping board
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • Muffin tin
  • Cupcake cases
  • Wire rack

Method
 

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
    1. 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
    1. 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
    1. Measure out the rhubarb and cut it into small chunks.
    2. 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
    1. 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.
    2. 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
    1. 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
    1. 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
    1. 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.
    2. 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.