Spiked with a warm hit of ginger, rhubarb jam muffins quickly turn the feeling in our home from a dreary shelter in place to cozy and safely tucked-in.
A friend asked to trade some freshly laid eggs for some baked goods. With no dietary restrictions and no allergies I had a blank slate in front of me. I flipped through my mental recipe book of favorites. What a fun task! I visualized braided bread, focaccia, soft pretzels. Then I switched to sweets – mocha bars, monster cookies, blueberry pie. Last summer’s many warm and sunny harvesting days yielded gallons of berries and stalks upon stalks of rhubarb. I had made rhubarb sauce that went so well dolloped on warm brie cheese. I still have a few jars left of this concoction. With the snow falling outside, I thought the ideal baked good should conjure summer days. It was decided – rhubarb muffins. I thought a crumble crown would jazz up a potentially plain looking muffin. A bit of ginger and cinnamon added to the crumble finished out the flavor ensemble. The finished product came out moist and flavorful. A fresh cup of french roast, a rhubarb muffin and a fried egg – now that’s a warm and cozy breakfast!
Ginger Crumbled Rhubarb Muffins
For the crumble
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- pinch salt
- 4 tbsp unsalted butter, melted
- 3/4 cup all purpose flour
For the muffins
- 1 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup whole milk
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 2 tbsp honey
- 1 cup rhubarb sauce, or substitute your favorite jam
- Preheat oven to 375° F.
- Grease a 12-muffin pan. Set aside.
- Mix together all crumble ingredients.
- Break apart large chunks into pea-sized pieces. Set aside.
- For the muffins, in a large bowl, whisk together flours, baking powder, and salt.
- In a separate bowl, whisk together egg, milk, oil, sugar and honey.
- Stir egg mixture into flour mixture. Don’t overmix.
- Stir in rhubarb sauce.
- Evenly divide batter into muffin pan.
- Top each muffin with crumble mixture.
- Bake for 20-25 minutes. Muffins should be browned and an inserted wooden pick will come out clean when finished.
- Let cool on wire rack for about 10 minutes before removing from pan.