They are the best muffins EVER. But I kept adding to it. Beautiful presentation though. Love the tartness of the rhubarb but sometimes have to substitute frozen strawberries, in which case I use slightly less yogurt. I feel upstaged by it actually, cause i like to be the only tarty thing in the house…. I love your “My New York” section! Made these last night–pretty quick turnaround if I do say so. Deb, have you been to Ceci-Cela on Spring St in SoHo/NoLita? Thanks!! It’s only been one day. You can use frozen blueberries in these hearty cornmeal muffins. I’ve been trying to work rhubarb into dishes other than a strawberry-rhubarb pie so I’m glad to see another entrant to add to the must-try list. Can’t wait to experiment with this recipe using different types of fruit. Thanks!! Thanks for a great blog and cookbook! I froze a bunch (16 cups!!) One year ago: Carrot Salad with Harissa, Feta and Mint I’d never baked with rhubarb before (and actually, wasn’t sure if I’d ever eaten rhubarb) but this was delicious. In agreement with some other comments, I too think you should do a follow-up breakfast cookbook! Baked with a cheesecake center and a cinnamon-sugar topping, these rhubarb muffins make a unique, sweet treat. I’ve only eaten one (still warm) and am already contemplating buying more Rhubarb. You include the personal without self indulgence..and you keep on going without whining and with humor that isn’t too “Yuk Yuk”. I was about to ask you if you’d tried these with Greek Yogurt in lieu of Sour Cream but Faith beat me to it… think I’ll try it! I love to cook for my family and anyone else who likes good home baking." I am on a rhubarb bender right now. I really appreciate the tart little rhubarb pieces in the muffin and that the muffins are not too over the top sweet. I’m sure this is an amazing recipe since well, all your recipes are amazing. So glad I did. Maybe for your next cookbook you can do “mommy and me” recipes so that Jacob can help you instead of slow you down. rhubarb salad Recipes at Epicurious.com. . These remind me of my childhood! Take care. I’m about to go for round two. Start by carving out a designated work area in your space. Rhubarb lands on the far end of the tartness scale, so it needs to be balanced with a fair amount of sugar to keep your mouth from puckering right off your face. Have a bunch of rhubarb on my counter so I plan on trying this recipe this week! Breakfast is one of the most underestimated things. This will definitely be on deck for the bunch I have in my fridge right now—thanks! This is one of them. I made them as instructed with only one tiny exception–I substituted 1/4 c. of flaxseed meal for part of the whole wheat flour. You truly are a master of breakfasts. These look great though!! Omg this sounds so delightful! This weekend my aunt came over to share and make a new rhubarb recipe! Problem is, I live in the south, and rhubarb does not rule here. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Took Deb’s advice and did half white fkour and half while wheat flour for the non-streusel part and love the nutty flavor the wwheat brought. But the muffins were a success and your recipe was a great blueprint. 6-9 months:) Your book is going to be great, can’t wait. One of my favorite things about this recipe: you can be stealth and make it while others are sleeping! Otherwise I’d be making these right now. Quick to prepare, great texture, and a nice subtle flavor. It’s so hard to make not too buttery/sugary muffins. Thanks! I made this today and they are great! Two years ago: Asparagus Lemon and Goat Cheese Pasta Thanks! Please, more recipes! Just an idea. Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. There wasn’t a comment box on that page, so I’m posting here. Preheat oven to 375°F. It’s health food, right? Sooooo good. It looks really delicious! I love this time of year, when rhubarb comes out to play. thank you for posting! i love all the rhubard that is around right now, but always seem to default to the rasberry/strawberry combo in some sort of tart or galette. Now I can’t wait to find another rhubarb recipe. And finally, thank you for not giving us calorie or fat content. Or someone help me to identify me ? just made these and they are FANTASTIC. I substituted some milk for sour cream (because I didn’t have enough sour cream) and they are fabulous. I guess I need to make another run to the market…. :-( It might be a good thing though because it sounds like something I … I am just happy that you are progressing. Rubarb season once again, but this year we are new vegans so I subbed orange juice for sour cream and olive oil for butter. My cousin is so crazy for them that now that rhubarb season is over he is absolutely intent on finding me some anyway. Thank you for yet another amazing recipe!!! I’ve never worked with rhubarb in my life, so I’m bookmarking this, as coffee-cake-ish muffins have got to be one of the more appealing ways to use the stuff. I love rhubarb….is sometimes hard to find. I thought they were the perfect amount of sweet – not too much but enough to balance the tartness. I’m still a young cook and this is all so very exciting to me! After the first muffin, he marveled “This is the only rhubarb recipe (besides that Martha Stewart upside-down rhubarb cake) I’ve ever liked.” I agree, this is a delicious muffin. ; ). I am a sucker for anything with streusel on top, although I’ve never been a big fan of rhubarb but this would persuade me to try it. I have always wanted to make something with it and now these yummy looking muffins give me the idea! They are delicious. Line a rimmed baking sheet with parchment. But have never tried anything with rhubarb…maybe this is my moment? The dough in this rhubarb buckle recipe yields the perfect bottom crust — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine. whoa, these look amazing. The moment they are ready to be harvested, they’re being made into muffins. Make streusel: In a small dish, stir together flours, sugars, spices and salt. LOVE this blog! Tender, substantial and flavorful. 1/4 cup (50 grams) light or dark brown sugar Maybe it was the recipe, I’m always searching for good muffin recipes, after all. Your rhubarb cobbler is the best ever so I trust you implicitly on all matters rhubarb. Michele: I always freeze extra muffins in a zip lock bag. vegetable? I chose Aunt Norma's Rhubarb Muffins because at 1 ¼ cups of brown sugar, the recipe sounded just sweet enough without going overboard. I will eat, whatever you feed us! Thank you so, so much! Has it really been four years since homemade oreos!? My coworker made these the other day! (I had to sub some Greek yogurt for the sour cream, since that was what I had). Hubby got a look at the recipe and decided the muffins would suck because he saw “whole wheat”. Yum! I made these this weekend as we had purchased some rhubarb at the market and I had yet to use it. They were soggier, yes, but it was very worth it. 3 tbsp Confectioners' sugar. Now I feel the need to make up for all these years without it, so these are going on the list. Cream together butter and honey, then beat in 1 egg. Sorry, your blog cannot share posts by email. Thanks for the great recipe! Edan — Ack, I miss that place. Trying to save some calories, I omitted the streusel…was that my big mistake? These are as good as or better than the rhubarb muffins I got from Magnolia Bakery last week! It looks like celery which is nothing more (in my book) than meant for soups. 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm I loved the sour/tart bits of rhubarb throughout, though. Perfectly balanced. I don’t want to make a half batch, but can’t eat them all. I just tried rhubarb for the first time this week and I loved it! The exclusive breakfast edition? I think about my blog posts over and over again – what to present, how to present it, is there a story to go with it, photos, recipe accuracy…. My favorite meal of the day and I can’t resist muffin and scone recipes. I’ve been wanting to make short ribs for awhile now! I swirled some of the rhubarb vanilla compote from the rustic rhubarb tart recipe from last year or so, because I’m a rhubarb hedonist like that. these look amazing. The mixing method is also a classic cake method where I cream the butter and sugar, add … 5 Egg whites, large. Tara — You can swap white flour for the whole wheat. I figure, the longer it takes, the better it’ll be with more wonderful recipes! I’ll give it a try again with rhubarb in the spring! They are very good – the tart is nice in the muffin. I was actually just thinking I should bring it in to work tomorrow, but was conflicted because it’s not very spring-like. Thanks so much :). etc…. Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle. Our muffin recipes are sure to cover all taste preferences - from healthy bran muffins to blueberry, and even muffins with chocolate. My family is OBSESSED with these. Once again a home run thank you Deb for this great recipe. Also, I noticed when I was reading the recipe that the instructions don’t say when to add the salt. I haven’t tried it so I cannot say for sure but my hunch is that you’ll only need one loaf pan to make them. Can’t believe I’ve made this more than the raspberry rhubarb crustada (what I was dreaming of when I planted the rhubarb back in the spring) but I’ve absolutely not a single regret and can definitely say streusel is king. Thanks–. . Serve with whipped cream or vanilla ice cream and a cup of hot coffee. Preheat oven to 350 °. Sounds like you are stock-piling for book TWO breakfast section! Taking a queue from other reviews to cut fat and calories and use up more of my prolific Once with yoghurt and once with a yoghurt buttermilk mix. i have added some extra ingredients to decorate the rhubarb streusel muffins. Strawberry Rhubarb Scones . Maybe it was the insight into a cookbook writing procedure, brilliant! 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! I do it in every other use for sour cream, but I always wonder about baking…. Line standard muffins tins with paper liners. I LOVE breakfast fare. Bursting with fresh strawberry flavor, these muffins make a delightful treat. *grin* Perhaps it’ll help butter them up so I can take a nap later? Too bad I’m making these anyway. One very fat stalk of rhubarb from my garden amounted to about a cup and a half diced. I just made these today, they are amazing. We miss them terribly. These were delicious. It became an obsession. Explore. I am just wandering through your archives (one of my favorite work-delaying tactics) and I read about your troubles putting the breakfast section to rest for your cookbook. 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. rhubarb grew wild in my grandmother’s backyard growing up & because of that will always remind me of her. The pineapple adds sweetness to these fiber-filled muffins. Or a girl whose parents brought her a ‘bouquet’ of rhubarb for her MLS graduation. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. Whether you typically reach for blueberry, bran, banana, zucchini, or pumpkin, you'll find a delicious idea here. Thank you so much for your website! Answer might be: more rhubarb, make both! They were too sweet and buttery, a predicament that can only exist during the breakfast meal. You know, I’ve never actually used rhubarb before – but combining it in a muffin with whole wheat flour and a streusel topping sounds delicious! The whole wheat flour makes me feel a little better about inhaling these. 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. Two cups of rhubarb work incredibly well in these muffins. I still have some topping left-over. Taunting me with rhubarb again! And I just want to say that if you’re having trouble whittling down the breakfast section, the slaw section doesn’t stand a chance! What a surprise! Just made buttermilk coffee cake muffins this a.m., wouldn’t the addition of rhubarb have been wonderful? I’ve made these muffins 5-6 times now, as they’ve also become a favorite of my husband (usually not a fan of muffins or sweets). To be fair, I did not follow the recipe precisely (used all AP flour and Greek yogurt instead of sour cream because it’s what I had), so that might be part of it. I’m with you, don’t like my muffins really sweet. I think they alone would be completely worth getting a sitter! Also, I must second those comments suggesting a breakfast cookbook (you know, when you have time after finishing the first one — which I am very much looking forward to buying! Today I’m conquering some frequently unanswered frequently asked questions. And thanks for the recommendation page. I’ll be there next week, be still my heart, and when I realized it’s been three + yrs since my last trip and I’m so out of the loop….well….God forbid we go hungry because you’re too busy hanging out w/ a handsome lad in your kitchen w/ the booze to give up the scoop! These look fantastic, I’m going to see if I can still find some especially. I just made these as blueberry muffins with lemon zest and lavender in the streusel rather than the other seasonings and I thought they would be heavy because the batter was so dense – but just the opposite. And hurrah for putting it into a not too sweet yet still perfectly sweet breakfast treat. These look delicious, and remind me of some of the muffin recipes in Good to the Grain. These are delicious! Next time I think I might add some ground ginger, too…. No, I’ve never tried this veggie (?) But neither of them are as true of this: It’s the breakfast section. Adding this to my rhubarb to-make list! I have a feeling your book will be well worth the wait:-). Required fields are marked *. I used the half whole wheat flour and half AP and they turned out perfectly! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. And on this muffin recipe, can whole milk yogurt be substituted for the sour cream? Rhubarb has a tart flavor and bright pink color. Last week I made a strawberry-rhubarb struesel coffee cake (also with whole wheat pastry flour!) Substitute other chopped dried fruit for the raisins, if you like. Next time I might up the sugar content of the muffin by a tablespoon. If this is what you left out of the cookbook, what’s in it must be pure gold. Three years ago: Mushroom Strudels And to think that, in a month or so, people will be begging me to take it out of their yards!! I will try these. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, a streusel cake with a confectioners sugar glaze, and a glazed lemon blueberry coffee cake. Thanks a million for your suggestions! Yes to crispy chickpeas. These muffins look totally delicious. So, either will work. It's apple season! DIRECTIONS. I tried these marvelous sounding muffins but even after an additional ten minute baking time and the toothpick coming out clean, the muffin remained soggy around the rhubarb chunks. Four years ago: Homemade Oreos. New here? It’s the crumbs. Thanks! Thanks for the lovely recipe! I love that you added a streusel topping to yours! This is a great versatile recipe. Learn how to cook great Martha stewart strawberry rhubarb pie . I had to use cream cheese instead of sour cream but it worked. Maybe I will make my first attempt with these muffins! What name of fruit on picture 2 ? These are right up my alley. I ended up combining my rhubarb with about a heaping tablespoon of sugar and water on the stove for 5 minutes to soften/sweeten them up! I have been searching and searching for a new way to use rhubarb (and for a place to actually get some… but thats a different problem..) for a while now.. Search over! 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. These look great and love the use of rhubarb. I loved the wheat flour and it was the perfect amount! As long as I’m asking for stuff…. I used the oat flour in the streusel as well, but might try whole oats next time instead, just to be fancy. i think i’ll just make both! I am also an avid fan of cinnamon and other spices, so I doubled the cinnamon, the nutmeg, and added a pinch of cardamom which added some wonderful warmth. I used 1/2 c buckwheat flour, 1c white (didn’t have whole wheat, wanted substance) and 1.5 c of rhubarb. Yum! *TexasHugs*. I can’t believe it. Thank you and I encourage you to keep up with breakfast! https://games.lol/. These turned out amazing! I hope it is not too tart…. Last year, I think I mixed it into some of Jacob’s applesauce. They make a great breakfast, not too sweet, but more exciting than my regular plain, microwaved oatmeal. Ok, I have a confession – I have never eaten or much less, made anything with rhubarb. Now, I’m craving a rhubarb pie, uh oh! You might want to check out the comment guidelines before chiming in. Used heavy cream instead of sour cream and it didn’t matter. Now I am looking for new things to make with it, I will have to try these muffins :). thaw the rhubarb first? I’ve been gifting these muffins to friends and family. Anyhow, I totally forgot about your rhubarb muffins… We are having these for breakfast tomorrow! I’ve been making something very near these for over a decade–a recipe from dearly departed Gourmet magazine. Pour in the rhubarb mixture all at once. I have to admit, we’re bit rhubarb fans so after the first batch I’ve started doubling the rhubarb. It’s called OCD. We are indeed BIG fans!!! Probably could add a little more streusel to the batter, but it seemed too much to add on top. These are AWESOME!!! You can also select recipes from one of the four seasons. i’m very excited for this creative use of rhubarb though! First published May 18, 2011 on smittenkitchen.com |, “Where should I eat when I come to New York City?”, http://smittenkitchen.com/recipes/#Rhubarb, https://veganfoodaddict.wordpress.com/tag/how-to-make-vegan-buttermilk/. @Kym, not that you’ll see this, but I’d sub milk and a splash of lemon juice for baking recipes that call for sour cream. Congratulations on the Saveur win! Julie - These look great! Mix in flour, baking powder, salt, and nutmeg. Looking forward to your book!! All of your clever recipes have been outstanding…Thanks! Anyway, I have made it three times in two weeks and my husband, who doesn’t usually like rhubarb, just brought home a huge pile of rhubarb so I can make some more. My changes: 1.5 c. chopped rhubarb, 1 cm dice, whole fat yogurt instead of sour cream, fold in 1/2 of streusel. I used about 2 1/2 cups of rhubarb and had no regrets. I love streusel! Can’t wait for your cookbook! You want something acidic. {Like once before.} I am a retired chef who bakes for fun and friendship and right now it is rhubarb season here in Maryland. I found it the other day when rummaging for the last container of chili. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely. With these modifications, total carb count per muffin this way was 28 gm (Ours made 16 muffins, but it was 448 gm for entire recipe, so just divide by number of muffins you maKe). Is it okay, when baking, to sub plain yogurt? These are in the oven now and they smell wonderful! I’m attempting the Braised Short Ribs on friday for a dinner party and i’m pumped! Thanks again Deb. 3 tablespoons (38 grams) granulated sugar These muffins were amazing! In a greased muffin tin divide 1 pint of canned rhubarb between 12 muffin holes. No complaints here; breakfast is my favorite meal of the day. 1/4 teaspoon salt Made them today with strawberries and D’Anjou pear. You have the best recipes and memory-lane trips on the web! I really love rhubarb. Has the same to search for the whole wheat flour out the comment guidelines before chiming.... – this is a great way to included more wholesome grains in freezer... Love your “ my new York: //bit.ly/mkbru1, I ’ m a grown-up, I came and this... Much butter and honey, then beat in 1 egg yourself for sensible eating with a couple my. Had rhubarb…Happy eating and good luck on the second day, but for )! 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