Tangy, sweet raspberry and rhubarb muffins moist with buttermilk and spiced up with cinnamon and ginger and buttery streusel.
This is one of the colorful as well as delicious muffins. Yes, tangy as well as sweet, these raspberry and rhubarb makes perfect breakfast muffins. Rhubarb summer refresher I get only a few times here in Texas, only one store carries it so whenever I see them, I buy them. This Raspberry Rhubarb muffins are ultimate combo you need to try it.
What is Rhubarb?
Rhubarb is really a vegetable, but it is treated as a fruit and is mainly used in desserts, and few savory dishes.
Rhubarb’s roots were used in ancient Chinese medicine as it is believed to aid in digestion.
The leaves are pretty but poisonous, as their leaves contain high levels of oxalyic acid; which is used in ink, stain remover and metal polish but not for consumption. So, use only the red colored stalk
Rhubarb is a cold-weather plant, and it will grow back every year when treated properly. And rhubarb is grown over much of the northern U.S. from Maine to Oregon and in Alaska.
Rhubarb season runs from April through June. The stalks you find in late winter/early spring are tender and delicate, while those that are available in late spring/early summer are more robust and flavorful.
Rhubarb is known to have cancer-prevention properties.
Health benefits of including Raspberry in the diets.
Raspberry has low calories but is high in fibers, vitamins, mineral and antioxidants. A cup of raspberries has 50% of daily target of Vitamin C, they are low in sugar and has anti-aging and immunity boosting ingredients.
What are the dishes you can make with this Raspberry and Rhubarb combo?
They are best combo in pie, muffins, cakes and bars.
How I made this Raspberry Rhubarb Muffins
Flour: I used unbleached all-purpose flour; you can use either combo of all-purpose flour or whole wheat flour.
Leavening agents: Baking powder and baking soda are the leavening agents used in the recipe.
Butter: Melted butter in the batter which gives more flavor than the oil. If you wan to make it vegan use coconut oil. As well as softened butter for streusel.
Sugars: Granulated sugar is added to the batter while dark brown sugar for the streusel.
Eggs: are not only acting as binder but also lifting the muffins while baking. Add apple sauce if you want to make it vegan
Buttermilk: adds extra moistness to the muffins. You can add dairy free alternative if you want.
Raspberries and Rhubarb: Try to use fresh raspberries and rhubarb for extra flavor.
Cinnamon and ginger
Points to remember while making Raspberry Rhubarb Muffins
Make sure to cut rhubarb into small pieces.
Gently fold in raspberries so that it will not break in the batter
If you want, you can sprinkle some extra sugar on the top of muffins then add the streusel I did not added.
I made this muffin as part of the #muffinmonday. If you made this muffin, please tag in @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.
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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Raspberry Rhubarb Muffins
- ¼ cup all-purpose flour
- 2 tablespoon light brown sugar
- 1/8 tsp salt
- 2 tablespoons unsalted butter at room temperature
- 1 1/4 cup all-purpose flour
- 1 and 1/8 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup melted butter
- 1/2 cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- 1 large egg at room temperature
- 1/3 cup buttermilk
- ½ cup Rhubarb diced small
- ½ cup fresh raspberries
- Pre-heat the oven to 400F. Line a 6-muffin tin with paper liners
- First make streusel by adding flour, brown sugar, butter and mix well until everything get moistened and set aside.
- In a medium bowl add flour, salt, baking powder, baking soda, cinnamon and ground ginger and mix well set aside. (reserve two tablespoon of this flour mix before adding it into the wet ingredients)
- In another bowl add sugar, buttermilk, egg, melted butter and combine well, to this add flour mix and just combine.
- In a small bowl coat, the raspberries and rhubarb with reserved 2 tablespoon flour and fold in with batter.
- Divide batter into the prepared muffin and top with streusel.
- Bake it in pre-heated oven for about 18-20 minutes or until the toothpick comes out clean.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.