Rhubarb muffins

Soft and moist rhubarb muffins from New Zealand Woman's Weekly.

  • 45 mins cooking
  • Makes 26
  • Print


Rhubarb muffins
  • 2 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 150 gram unsalted butter at room temperature
  • 1 1/2 cup sugar
  • 3 extra large eggs at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon freshly grated orange zest
  • 2 cup chopped rhubarb (1.5cm)


Rhubarb muffins
  • 1
    Place the oven rack in the middle. Preheat to 160ºC fan bake. Line two standard muffin pans with paper baking cups.
  • 2
    Combine flour, baking soda, cinnamon and salt in a large bowl and set aside.
  • 3
    Cream butter and sugar for about 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, sour cream, milk and orange zest. Beat for 5 minutes.
  • 4
    Turn mixer to low and combine the flour mixture with the butter mixture, beating until well combined. Fold in the rhubarb.
  • 5
    Spoon the batter into muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean, the tops spring back when lightly pressed and they are a light golden colour.
  • 6
    Remove the muffins from the oven, allow to cool for 5 minutes, then put onto wire racks to cool for a further 15 minutes.

read more from