Buttermilk Rhubarb Muffins are easy to make and delicious, each tender bite popping with the sweet and sour flavors of rhubarb.
For the muffins
- 1 jar Master Muffin Mix *See note below
- 2 Tbsp. Ground flax seed do not add if already in the master muffin mix
- 1 1/2 to 2 c. Fresh or frozen sliced rhubarb cut about 1/2 in. thick **See note below if using frozen rhubarb
- 2 Tbsp. brown sugar
- 1 tsp. ground ginger
- 2 eggs
- 1/2 c. vegetable oil
- 1/2 c. plain Greek yogurt
- 1/2 c. Buttermilk
- 1 tsp. pure vanilla extract
For the topping
- 1 Tbsp. turbinado sugar
- 1/2 tsp. ground ginger
- 2 Tbsp. sliced almonds toasted
- Preheat oven to 375°F. Prepare muffin tins by spraying with non-stick pan spray or greasing lightly with vegetable oil.
- Mix the rhubarb with the brown sugar and 1 tsp. ginger in a medium bowl and set aside.
- In a large bowl whisk together eggs, oil, Greek yogurt, buttermilk, and vanilla.
- Shake jar of muffin mix till ingredients are evenly distributed.(**See note below.) Then pour contents of jar into egg mixture. Add ground flax seed, if using. Stir together just until dry ingredients are moistened.
- Gently fold sliced rhubarb into batter. In a small bowl, mix together the turbinado sugar, 1/2 tsp. ginger, and sliced almonds.
- Fill muffin cups about 2/3 full with prepared batter. Sprinkle the sugar, ginger, and almond topping evenly across all muffins.
- Bake at 375°F for 15 minutes or until done. Remove from oven and from muffin cups and cool the muffins on a wire rack.
- Makes about 20 muffins.
*1 jar of master muffin mix contains the following: 2 c. whole wheat pastry flour, 1 c. old fashioned oats, 1/2 tsp. salt, 1 Tbsp. baking powder, and 2/3 c. sugar. These ingredients together, in these amounts, can be substituted for 1 jar of master muffin mix.
**If using frozen rhubarb, mix it with the brown sugar and ginger and let sit till slightly thawed. Do not drain. Then use as directed in the recipe above.