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Saturday, April 27, 2013

Best bites of spring: Rhubarb Crumb Muffins


One of my daughters is going through training to become a Stephen Minister with our church. This weekend is another marathon training retreat. All the trainees have generously agreed to provide snacks and treats for the group throughout the training sessions.

This morning it's my daughter's turn. As she is a full-time student and doesn't even get home from school until 3:30, and the retreat began at 5 PM Friday afternoon, she really didn't have any time to prepare a snack for her time.

So, being the awesome mom that I am, I made this batch of some favorite spring muffins of ours -- Rhubarb Crumb Muffins.

These muffins are always a hit in our house. I usually bake a double batch to go with Mother's Day brunch. And any leftovers get popped into the freezer for quick breakfasts on the run.

Here's the recipe:

Rhubarb Crumb Muffins (12 to 15 muffins)

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large stalk rhubarb, finely diced (about 1 cup of fine dices)
1 teaspoon orange zest
1 egg
1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)
1/3 cup oil
1 cup milk
crumb topping

Preheat oven to 400 degrees F (or 375 F convection)

  • In a large bowl, combine the flour, baking powder, salt and sugar. Add rhubarb dices and orange zest and toss well.
  • In a medium bowl, beat egg. Blend in extract, oil and milk.
  • Combine wet and dry ingredients, just until combined (don't over mix).
  • Spoon into prepared muffin tin.
  • Top each with a spoonful of crumb topping (recipe below).

Bake for 15 to 18 minutes, until light golden and the muffins spring back when pressed.

Crumb Topping

In a small bowl, combine 1/3 cup flour, pinch salt, 2 tablespoons sugar, 2 tablespoons soft butter. Cut together with a fork and knife. Blend in 1 to 1  1/2 teaspoons of water (just enough to form crumbs).


As a note, you can substitute half whole wheat flour for half of the white. I often do this and they still get gobbled up!

Enjoy your bite of spring!



23 comments:

CTMOM said...

Those look wonderful! Thanks for sharing this recipe. Rhubarb from CA is showing up in our grocery stores @ $4/lb. I've asked my X for my plants out of the garden at what is now his home, figuring that I can repot them in one of my huge urns.

Everyday Life On A Shoestring said...

Yum! Our rhubarb died off but we have just planted another small one. Hopefully it won't be too long before we have enough rhubarb to make your muffins. Hope the training goes well.

Kris said...

Our rhubarb is growing! We don't get a lot so this would be a good recipe (1 cup). :) Yum.

My Simple Life said...

dear lili
those rhubarb muffins look very yummi. thanks for sharing the recipe.
have a nice weekend,
blessings regina

Cheapchick said...

Mmm looks good! I need to keep my eye out for someone in the neighborhood who grows rhubarb!

Anonymous said...

Lili, your muffins look wonderful. I haven't met a muffin I didn't like. I think I'll give them a try.

live and learn said...

I am impressed that your daughter is training to become a Stephen Minister. That's a big responsibility. Good for her for wanting to help others in this way.

Lili said...

Hi Carol,
$4/lb!! That seems ridiculous. I am always amazed when we pass a farm stand that charges $1/lb, for something that grows for free so easily where I live.

My mother-in-law grew rhubarb in pots at one time. She said they did great. And when you buy your house, in a couple of years, You can move them to the ground very easily then.

Lili said...

Hi Sarah,
Too bad about the old rhubarb. But really great that you got a new young plant to begin again! And maybe until your new one is producing well, you can "borrow" some from your mother-in-law's garden once again!

Lili said...

Hi Kris,
It's exciting to see the rhubarb pop through the dirt and begin it's spring renewal! Rhubarb is one of the first things I see in the garden each spring. Hope you enjoy the muffins!

Lili said...

Hi Regina,
Thank you! I had enough leftover that we're now getting to enjoy a few!
Hope you're having a lovely weekend!

Lili said...

Hi Cheapchick,
Surely someone nearby will have a nice stand of rhubarb this spring. It does grow quite well in this damp climate. If you lived closer . . .

Lili said...

Hi frugal spinster,
Thank you! We love muffins here, too. They so portable, and I can easily freeze extras. (And I can use up all manner of leftovers in them, but don't tell my family!) Hope you enjoy them.

Lili said...

Hi live and learn,
It was something that she felt called towards. She gave it a lot of thought. Knowing her, I can see how God can use her in this way.

Jemma said...

Lili,
I have been out-of town and was excited when I saw your post! I love rhubarb! These muffins look so tasty!
I do not have any growing so I will need to buy some for this recipe-and I most certainly will!
Thank you!
Jemma

Economies of Kale said...

Yum - I have some rhubarb in the freezer from last spring and have been wondering how to use it up :)

Lili said...

Hi Jemma,
I hope your trip was for pleasure! I did notice that your blog was silent Monday morning.
Enjoy the muffins!

Lili said...

Hi Economies,
Do you grow rhubarb? My mother-in-law grew it in a container many years ago, and it worked fine for several years.
Hope you enjoy the muffins!

Anonymous said...

This sounds delicious! Am gonna give this a go when the weather turns a bit cooler!

Anonymous said...

Nevermind my earlier comment, I made them tonight despite the warm temperatures and OH yummy! I will post a pic on my blog tomorrow, thanks for the recipe!

Lili said...

Hi Tracy,
I'm glad you liked them! Hope you're enjoying our little heat wave we've got going in the PNW this week.

Anonymous said...

I made the muffins tonight and they turned out great! Breakfast will be a treat tomorrow. Thanks

Lili said...

Hi Jen,
So glad they turned out well for you! And thanks for the feedback -- sometimes my family really loves something, but I'm not sure if other families would, as well.

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