Most likely the most important of the “-y’s”. Substitute other chopped dried fruit for the raisins, if you like. {And I’m not a big fan of muffins.} What would you (or others) recommend for storage of muffins? If there is anything I like more than streusel, its rhubarb. Literally! I made these with a few substitutions: Greek Yogurt for the sour cream, whole wheat pastry flour, almost 100%, and I added almost half a cup of ground flax. I just made a cake version of this and now I need to make the muffin version! This offers more inspiration to be adventurous and change things up a little. These look fantastic, I’m going to see if I can still find some especially. I hope you don’t mind! Nothing that uses rhubarb can be bad in my book and these muffins look amazing. In another bowl, whisk the egg, buttermilk, oil and vanilla. Line standard muffins tins with paper liners. They were still AWESOME muffins. Last year, I think I mixed it into some of Jacob’s applesauce. Baked with a cheesecake center and a cinnamon-sugar topping, these rhubarb muffins make a unique, sweet treat. You likely wash your hands several times a day, but are you doing so effectively? and replaced the sour cream with greek yogurt. Oooh, these look SO good. Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about … They turned out perfectly! True, they aren't terribly sweet but sometimes that's o.k. Love the tartness of the rhubarb but sometimes have to substitute frozen strawberries, in which case I use slightly less yogurt. Made these last night–pretty quick turnaround if I do say so. Since I don’t like celery to begin with the whole concept of it being red and then mixed into the most amazing things such as muffins and strawberries and pies (egads!!) I paired them with strawberries to make little tartlets, and I thought the tart rhubarb was a perfect pairing for sweet dessert-y type things. thanks so much. Maybe I will make my first attempt with these muffins! Oh this is just cruel and unusual! Sb — Ack, typo. I’ve never used rhubarb before, but love the dessert specials using it in the local restaurants. Baking times may vary when improvising but your recipes are a splendid springboard for trying different directions! Transfer to the oven to roast for about 8 to 9 minutes, just until the rhubarb has released some juices. You want something acidic. Maybe you could add a section for places to go that are amenable to taking a toddler? Once with yoghurt and once with a yoghurt buttermilk mix. I definitely wouldn’t save these just for breakfast! Refrigerated. Tender, substantial and flavorful. When I’ve used it before I’ve just completely cooked it down trying to get rid of that odd texture…. Everyone loves them!! My changes: 1.5 c. chopped rhubarb, 1 cm dice, whole fat yogurt instead of sour cream, fold in 1/2 of streusel. Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking. Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. The whole wheat flour makes them really satisfying. Red Celery. These muffins sound like an awesome weekend breakfast. Thanks for sharing! Have loads of Rhubarb ready to do something with! Adapted from a Martha Stewart recipe, these whole-wheat rhubarb raspberry muffins are a delicious healthy-ish snack or dessert in the springtime. Can you use whole wheat pastry flour in place of the white whole wheat flour in the streusel? Let them cool a minute or two then transfer them to a cooling rack. I love that the muffins are not too sweet and the rhubarb is the star of the recipe. I think I have a sweeter tooth than most :). Wow these were fabulous! i’ve used apple instead of rhubarb. They’re moist and tender, and aren’t overly sweet for breakfast. Congrats by the way – you are a rock star woman! Both the berries and the rhubarb gave off all their liquid and turned to limp, soggy, little goo-balls in a bath of barely coagulated red juice. I just made these. This is what I wanted! I totally get your dilemma. I am a retired chef who bakes for fun and friendship and right now it is rhubarb season here in Maryland. I recently made a rhubarb bread recipe similar to this, it was so good! A farmer down the road has piles of rhubarb for sale, I saw today, so I might be making these for my daughter, who’s coming home for a visit this weekend! Produce. I made these this weekend as we had purchased some rhubarb at the market and I had yet to use it. i’m always looking for more “breakfast appropriate” baking. I’d never baked with rhubarb before (and actually, wasn’t sure if I’d ever eaten rhubarb) but this was delicious. I love this! Also, I noticed when I was reading the recipe that the instructions don’t say when to add the salt. this has become my go-to base muffin recipe. Still, always a delight to make these recipes!!! Have a bunch of rhubarb on my counter so I plan on trying this recipe this week! Set aside. The streusel is key. I had a bite of my husband’s and think they are perfect. Serve with whipped cream or vanilla ice cream and a cup of hot coffee. I’d seen it just days before while perusing the site (my keyboard may need a drool-shield, by the way) and I’m sure the thought of rhubarb muffins took root in my brain. Lovely Deb, what would I do with you:) I whipped these up for some house guests this morning, using pears and walnuts in place of rhubarb. Just made these yesterday – they came out great! I used Vanilla yogurt in place of the sour cream because I always have it in my house and I never have Sour Cream. Just made these, they’re great. I used rhubarb from my own garden and honestly I think next time I might add another 1/2c of rhubarb. Beautiful presentation though. I had seriously just thought about emailing you on the off chance you’d respond with some suggestions for for our upcoming road trip to NYC. Looking forward to your first and second cookbooks! You shouldn’t have!”) But it didn’t work (never does, really) as even yesterday I found myself making a list of breakfast recipes I’d add to the section if I hadn’t cut myself off. These muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins. Other substitutions: since I don’t have white whole wheat flour, I used whole wheat flour for the streusel and half white, half whole wheat for the muffin (3/4 cup each). Just wanted to point out that you forgot to mention the salt in the muffin instructions. I was worried because the batter was very thick–almost like a dough–but the resulting muffin was moist and delicious! With a lot of rhubarb in my fridge, I turned to Smitten Kitchen and have found a treasure trove of rhubarb recipes that all look delicious- thank you!! Good thing it’s still evening on the west coast so I have time to make these! Fresh diced apple adds a refreshing pop of flavor. They’re in the oven now and smell delicious! Thanks. Thanks again! There were already so many comments similar to mine, it’s hardly worth posting, but I just wanted an excuse to use the new “I made this” checkbox. All Rights Reserved. I made these without the sugary streusel, and used 1/2 cup almond flour instead of AP flour (I love almond and rhubarb together). Yum. I love hearing about your darling family and adventures in cooking. thank you for posting! HEAVENLY!!! 1/4 cup (31 grams) all-purpose flour I substituted crème fraîche to sour cream because we don’t have it in France, but the flavour is just what I expected =) thank you so much for the recipe! So glad I did. Then the surprisingly small amount of sugar and butter (I hate eating muffins that feel like they could give you a heart attack/diabetes before 9 am)! Next time I’ll make it into cute little muffins though! in short: it is wonderful every time and never fails. Then add your milk and mix well. Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for snacking any time of day. I made them with frozen rhubarb and I used yogurt because I was out of sour cream. I doubled the recipe to bring to work tomorrow and used blueberries instead of rhubarb because that’s what I had and I needed to eat these now. Congratulations. We’re ready to read, when you’re ready, of course! Just bake them normally and freeze them when they’re cool. I’ve only ever made strawberry rhubarb pie so I’m glad to have another rhubarb recipe to try out!! Sour cream has the same bacteria and acidity level as buttermilk; it’s not like yogurt. This stalk stands alone and needs no strawberry to intensify its heavenly flavor. It sort of sounds like you started your second book already. Lovely looking muffins! New here? In another bowl, beat together egg, orange peel, orange juice, and cooking oil. Perhaps I’ve imagined it, but I could swear that I made a recipe of yours at almost this exact time last year that was a rhubarb sponge cake. Then add your milk and mix well. Claude opened his shop when I was working next door at the Ridiculous Theatrical Company. Thank you so much for your website!, I dont usually like rhubarb but his makes me want to give it a second chance. They turned out perfectly. Thank you! My husband loves rhubarb so I knew I had to make these when I saw the recipe. I absolutely love rhubarb, so it was a can’t miss for me. Did I dream it? In fact, I’ve seen NONE in my stores/markets. Fold in rhubarb. You should try it. I was only about to make nine muffins from the batch though. I’d like to add some oats to these. And just mix it enough to combine. Used heavy cream instead of sour cream and it didn’t matter. I was nearly out of brown sugar (barely 1/4 cup…YIKES) I put 2 T of it into the Strusel, and the other 2 T into the batter. I love rhubarb….is sometimes hard to find. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. I picked up some rhubarb at the farmers market yesterday and made these muffins this morning. It had to stop. Bursting with fresh strawberry flavor, these muffins make a delightful treat. You include the personal without self indulgence..and you keep on going without whining and with humor that isn’t too “Yuk Yuk”. Instead of the whole wheat flour I used a mix of half AP half wheat germ. Two cups of rhubarb work incredibly well in these muffins. Last year I made your big crumb coffee cake, but with just two of us in the house (and a weirdo husband who isn’t big on dessert) a lot of it went to waste. You know, I can’t wrap my usually open mind around rhubarb. We just planted rhubarb this year, so this is a timely recipe. This post made my Five to Try list for the week. I just made these and I didn’t have any rhubarb but what I did have was rhubarb compote. I’ve always wanted to try, maybe this year I will take some of the rhubarb that grows like a weed in his garden. I made these today with brunch for a couple of my friends and they were all gone!!! Thanks! Great muffins! Be sure to download our complete guide here! I just finished making these and noticed that in the muffin section it does not specify when to add the 1/4 tsp salt (though I assumed to incorporate it with the rest of the dry ingredients). all kinds of Christmas cookies, from timeless classics to modern treats. Pinch of nutmeg I’m always looking for things, besides pie, to make with rhubarb. Thanks for the recipe idea. Thanks! Spoon into greased muffin cups. And your little munchkin is gorgeous, but as his mama, I think you know that ;). They turned out surprisingly light – even almost delicate in texture, which was a nice surprise. Feb 25, 2013 - Rhubarb and strawberries are a great match. I love rhubarb! Yum! Learn how to minimize the spread of germs with an extra few seconds of scrubbing. I do have a question, though, because where I live, rhubarb cannot be found but apricots just started to be in season. Anyway, I’ve been meaning to thank you!! Another vote for yogurt. I really appreciate the tart little rhubarb pieces in the muffin and that the muffins are not too over the top sweet. Taking pictures of your morning coffee, the water running from the tap in the kitchen sink, etc. Made them last night – a roaring succes if I may say so! I usually have hard time sticking to a muffin recipe, I’m always changing things around, but I made this one exactly as posted and I’m so glad that I did. Ostensibly, I handed the breakfast batch into my editor January but Monday still found me still pulling pancakes out of the oven that I couldn’t bear not to include in the lineup. I went there all the time because it’s a few blocks away from the FCI. Good appetite! Come to think of it, adding apple into THIS recipe would be yummy too…. I try to stay away from dairy, can you recommend a non-dairy substitute for sour cream? Will be making these muffins this weekend with some Wickham’s Rhubarb..(Sorry). With the leftover rhubarb, I made these muffins yesterday. mmmm! Maybe. As I should have expected, the muffins were very moist and soft — there is a lot more liquid in cranberry sauce than in rhubarb. I made these for a brunch I hosted this weekend. *grin* Perhaps it’ll help butter them up so I can take a nap later? One just has to be paying attention. God bless you for getting down with the grams and mls! Anyway, I wanted to comment to let you know that I just made these muffins. So, I made these last night and did not turn out as I was hoping. I put up a bunch of rhubarb earlier this spring (in the freezer) since I didn’t have time to play with it right as the semester was ending, but this is a perfect use for it. I was actually just thinking I should bring it in to work tomorrow, but was conflicted because it’s not very spring-like. Because he had no teef. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the centre of a muffin comes out clean. :-( It might be a good thing though because it sounds like something I … The secret of cake-like batters is that if you don’t want fruit to sink, you need a thick batter. The end result was a lovely light muffin, just sweet enough to balance the tartness of the rhubarb. Not that I don’t love the idea of more pizzas and bourbon (and not necessarily in that order) but PLEASE list places to eat in NY as soon as immediately possible as you can. Applesauce makes these muffins extra-tender. ); left them in the pan a couple minutes too long when them came out of the oven; or was it the Bob’s Mill whole what pastry flour I used? Dec 21, 2014 - This warm, fruit-filled dessert makes a sweet ending to any meal. But neither of them are as true of this: It’s the breakfast section. and made these muffins this morning. I wanted these badly, but was too lazy to go to the store, so I just used what I had on hand: AP flour, raspberries instead of rhubarb, and greek yogurt instead of sour cream. And of course, there’s always the breakfast for dinner night! I used coconut oil (1:1 for butter) in the batter, added equal amounts of strawberries (the key was soaking the strawberries and rhubarb in a little bit of sugar before folding into the batter), and used 1/4C whole wheat pastry flour and a 1/4C of oat flour to add a little more fiber. The mixing method is also a classic cake method where I cream the butter and sugar, add … Rhubarb is a very good friend om mine, never made muffins with before though.. Hopefully my greengrocers has some left for me to try them out! Damn it! This recipe is going into my recipe library for sure. As a New Yorker myself, I feel like I’m always telling people where to eat in exactly the same manner that you’ve laid out the page–not by a restaurant/market in general, but the specific ingredient or dish that I love about the place. Strawberry Rhubarb Scones . thaw the rhubarb first? Here you can find a complete list of My New Roots recipes in the main categories; Breakfast, Lunch, Main Dish, Salad and Raw Food. Great, now I have a recipe, thanks, Deb! Delicious! I just made my 3rd batch of these muffins. I’m sure this is an amazing recipe since well, all your recipes are amazing. Invert your hot muffins on a cooling rack and allow to stand for 15 minutes so extra moisture can drip out. We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter. These were really great. It’s nothing to be ashamed of. These muffins really look good and I would love to prepare some soon. “But Deb,” I’m sure you’re thinking, “How can it not be done yet? These muffins are very moist and not too sweet. I can’t believe it. These were outstanding – not too sweet and the rhubarb was just right! Edan — Ack, I miss that place. I hate to be a doubter but I’m incredulous that the rhubarb doesn’t need to be marinated in simple syrup or something first. Has it really been four years since homemade oreos!? They’re delicious–light, not too sweet but the tartness of the rhubarb isn’t overwhelming. But have never tried anything with rhubarb…maybe this is my moment? These remind me of my childhood! Can’t go wrong with spices like nutmeg and cinnamon as a way to sweeten your breakfast without adding more sugar. Cinnamon + rhubarb is the most under-rated combination of springtime! Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins. Start by carving out a designated work area in your space. I was afraid they might be too sweet (since I like the tartness of rhubarb) but they are exactly the right sweetness for me. Make streusel: In a small dish, stir together flours, sugars, spices and salt. 612. Your blog is my first stop when trying to decide on a recipe because of the time and testing you put into your recipes, so thank you for that! Looks delicious. Very glad I stumbled across your blog, especially as a newbie baking blogger! The contrast between the soft and not overly sweet muffin and the crunchy sweet topping is fabulous! Any idea how to avoid that? I’ve got some ruby stalks hanging out in my fridge, and have been compiling recipes all week trying to figure out what to do with them. I just made these last night and only made two tiny changes, one I used greek yogurt instead of sour cream and two I doubled it because it looked sooo damn good! If I didn’t like staying on this side of the law, I’d try to smuggle some baby plants back through customs in August. Omg this sounds so delightful! They were delicious!! Sprinkle the topping mixture over the muffins batter in each muffin cup. As would, I assume, most of your blog readers. I adore rhubarb! Kissed with brown sugar, they're moist and taste more indulgent than they are. Just checking in again to say: this recipe is a keeper! Your obsession over the breakfast section is only normal – I hope you obsess twice as much over the dessert section – there IS a dessert section right? Spoon batter over the rhubarb and bake at 350 F for 20 minutes. I have some extra rhubarb if you need some! I am not an experienced baker, but in my estimate, the batter was much more like cookie or even bread batter, and the muffins hardly rose at all. There’s an easy answer to your breakfast obsession: start now making a list of the recipes for your *next* cookbook. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric … I found it the other day when rummaging for the last container of chili. It makes me wish I could just quit my job already and spend all my days cooking!! I don't know why maybe it's just like my like childhood smell like You can substitute half the rhubarb with an equal weight of quartered berries. Your email address will not be published. I love rhubarb and this is just want i needed. Thanks, this looks wonderful! Rhubard is so expensive and hard to find where I live, that I might have to hold out on making these for another month or so and use just ripe peaches instead. Would you be able to easily insert your method for making streusel that you talk about in your big crumb coffee cake into this recipe? And to answer your next question: yes, the croissants are that good. This way the follow-up to your first best seller will be easier to crank out! I think everyone is patiently awaiting your book. (Thank you so much, by the way, for providing measurements in grams!) Cream together butter and honey, then beat in 1 egg. They are perfect! Now, after reading this recipe, I am more sad and also determined to get up to the dude near the church who sells beautiful rhubarb from a table on the road. I’ve never had rhubarb before, so this might be a good place to start! Aah, you *press* the streusel crumbs into the batter. So I eyed this recipe a few days ago and woke up to thunder and lightening at 4:30am this morning. Your muffins look wonderful and the recipe sounds good. The muffins turned out delicious. It’s called OCD. MY summer CSA starts in a few weeks and rhubarb is always in our first couple of shipments! It is like you are reading our MIND. So, either will work. Here, their signature tartness is mellowed out by sweet flavors of honey and vanilla. They got rave reviews from our crew of farm help who enjoyed them for mid-morning snack. They came out great. swapped the white-wheat mix of flour for all spelt. The streusel recipe will be my Go To from now on. This crowd-pleasing recipe makes use of all the leftover carrots in your crisper. Thanks…you are awesome!! I finally used the rhubarb I bought over Memorial Day to make these muffins and they were delicious, but a day later are a little dry- wondering if I measuered a wet ingredient wrong (me?! My coworker made these the other day! Thanks for sharing this! Mine was beyond expired in the fridge. It started small and tidy, about 8 recipes. these look fabulous. And while none of went uneaten (they included butter and brown sugar, after all) I was just not feeling them. To Make the Roasted Rhubarb: Preheat your oven to 350 degrees F. Add muffin liners to a 12-cup muffin tin and set aside. Mmmm…just sampling my muffins straight out of the oven!! Plus, she has a plethora of rhubarb in her garden that is just itching to be eaten. Next time I make it, I’ll toss the rhubarb with a little sugar and let it sit that way for 30 minutes or so, just to make them a bit sweeter in the final product. Made these last night to take to my daughter’s preschool for Teacher Appreciation Day.Used rhubarb from the garden, buttermilk in place of sour cream, and couldn’t track down our whole wheat flour stash so used all white. i think this recipe is pretty forgiving for increasing the rhubarb since the bunches I get in my CSA always are more than what the recipe calls for. Taunting me with rhubarb again! Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat. Marvelous Muffin Recipes for Breakfast, Brunch, or Anytime, Our Favorite Apple Recipes, Including Pies, Muffins, and More. I tried to click through to ooh and ah over croissants (not that I will be in New York any time soon) and noticed that the link to Patisserie Claude on the places to eat page goes to Porsena. Preheat oven to 400 degrees with rack in center. 1 lb 1 bunch rhubarb. I am crossing my fingers that he can …. Try these rhubarb muffins or Keto strawberry rhubarb crisp! I hope there are still fresh strawberries when I get to the States 2 weeks from Monday. 2 tbsp Muscat. But my fussy 5 year old loved them just the way they are. All can be made in 45 minutes or less. I made these last weekend, and they are definitely yummy but I think some of the other rhubarb recipes here are more fun and mind-blowing. Clearly your next cookbook should be on the art of breakfast. I’ve been searching for a good rhubarb recipe. Ooh, I have a bunch of rhubard sitting in my fridge awaiting this recipe. Thwarted! Four years ago: Homemade Oreos. Taking a queue from other reviews to cut fat and calories and use up more of my prolific I never have sour cream, and when I buy it for a recipe, some will always go to waste. Oh hello rhubarb streusel muffins! Post was not sent - check your email addresses! Your rhubarb cobbler is the best ever so I trust you implicitly on all matters rhubarb. I am totally going to make some of these and not tell my family what they are… My money is on “They’ll love em!!”. And I ran out of sour cream, so I used 1/3 sour cream and 2/3 plain yogurt. They were too sweet and buttery, a predicament that can only exist during the breakfast meal. , 2011 at 2:19 PM then remove muffins from the oven!! her MLS graduation next weekend to if... Have added some extra rhubarb if you like texture, which will re-crisp the tops much less, made with. From which platforms to use rhubarb in the batter appeared to be the only tarty in... For me ) and buttermilk these today, they ’ re a good of... 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I fixed up a little bit out my mother on a whim, I too think you should write... For sensible eating with a prepared dry mix you add on to when it is sadly gone! At 2:19 PM a dough–but the resulting muffin was tender and the topping... Seeing the 1.5 cups of rhubarb but what ’ s deep freeze that ’ s way. When defrosted, all of the rhubarb in the future they got rave reviews from our!... Been dreaming of muffins comes out clean was also really blown away by the way they are.. Cake though, and aren ’ t have any sour cream I used about 2 weeks and rhubarb my! At 400° F for 20 minutes delight to make up for your cookbook whisk! The addition of rhubarb to become ready to read, bibliophiles share their advice enjoyed any of. Infuse vodka ( it ’ s what ’ s why for over a decade–a recipe from the oven in homes.