Rhubarb Muffins

Rhubarb season is on now where I live.  Yay!!  I love baking with rhubarb.  I dusted off my recipes and pulled out this one for rhubarb muffins.  They have a cinnamon sugar topping that makes them extra special.

Rhubarb Muffins

Ingredients for Muffins

2 1/2 cups flour

1 1/2 cups brown sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 egg, lightly beaten

1 cup buttermilk

2/3 cup oil

1 tsp. vanilla

2 cups chopped rhubarb

Ingredients for Crumb Topping

1/2 cup white sugar

2 tsp. cinnamon

1 tbsp. margarine, melted 

Directions

1.  Combine flour, brown sugar, baking soda, salt and cinnamon in a bowl.

2.  Combine wet ingredients in another bowl: egg, buttermilk, oil and vanilla.

3.  Add wet ingredients to dry ingredients and stir till combined.

4.  Fold in rhubarb.

5.  Fill muffin liners (I used regular liners but next time I would use the tall liners with high sides as the crumb topping spreads onto pan).

6.  Combine crumb topping ingredients: sugar, cinnamon, margarine.

7.  Sprinkle muffins with crumb topping.

8.  Bake at 375F for about 18-20 minutes.

I was able to get 17 muffins by filling the liners about 3/4 full.  

Orange Poppy Seed Muffins

I love lemon poppy seed muffins and decided to make these muffins with orange zest and juice instead.  The result is a tender, moist, orange flavoured muffin.  Perfect for an afternoon snack!

Ingredients:

2 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 tsp. vanilla

zest of one orange

juice of half an orange

1 tbsp. poppy seeds

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 cup sour cream

Directions:

1.  In a bowl combine the eggs, sugar, oil, vanilla, orange zest and juice and poppy seeds.

2.  In another bowl combine the flour, salt and baking soda.

3.   Stir dry ingredients into wet ingredients, alternating with sour cream.

4.  Scoop mixture into prepared muffin cups.

5.  Bake for approx. 20 minutes at 400F.

Rhubarb Muffins

I adapted this recipe to use rhubarb which has been growing in our garden.  These muffins have a cake like texture and taste great!  As a side note, they come off the paper liners really easily.  I hate when muffins leave half the muffin behind on the liner!

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2/3 cup chopped rhubarb

Topping:
2 tbsp. sugar
1 tsp. ground cinnamon

Directions:
1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in rhubarb.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins

Orange Blueberry Muffins

I love blueberry muffins and decided to change up my favourite recipe by adding some orange zest.  The muffins have a lovely orange flavour to them.

Ingredients

• 2 eggs
• 1 cup sugar
• ½ cup vegetable oil
• ½ tsp. vanilla
• zest of one orange
• 2 cups all purpose flour
• ½ tsp. salt
• ½ tsp. baking soda
• 1 cup sour cream
• 1½ cups blueberries

Instructions

1. Preheat oven to 400F. 
2. In large bowl whisk eggs and gradually add sugar, continue whisking until pale yellow in colour.
3. Pour in oil, add vanilla and orange zest.
4. In a separate bowl stir together flour, salt and baking soda.
5. Stir dry ingredients into egg mixture, alternating with the sour cream.
6. Gently fold in blueberries.
7. Spoon batter into prepared muffin cups.
8. Bake in preheated oven for approx.  20 minutes

Orange Cranberry Muffins

I decided to try my hand at making a new kind of muffins.  I like lemon cranberry muffins so thought I would enjoy these orange cranberry muffins as well.

Ingredients:

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated white sugar
1/4 cup butter, melted
1 egg
1 cup buttermilk
zest from one orange
juice from one orange
1 cup cranberries

Directions:
1.  Mix flour, baking powder, baking soda, salt and sugar together.
2.  In a separate mix wet ingredients: butter, egg, buttermilk, zest of orange and juice of orange.
3.  Add wet ingredients to dry ingredients and stir till combined.  Do not over mix.
4.  Add cranberries.
5.  Fill paper lined muffin tins.
6.  Bake at 350F for 20-25 minutes.

Yield: 12 large muffins

Cherry Lime Muffins

Cherries are in season in my local grocery stores and limes were on sale so what better to make than muffins!  I adapted a favourite recipe to make these cherry lime muffins.  They are light in texture and have a nice citrus flavour.  Enjoy!

Ingredients

• 2 eggs
• 1 cup sugar
• ½ cup vegetable or canola oil
• ½ tsp. vanilla
• Zest and juice of one lime
• 2 cups all purpose flour
• ½ tsp. salt
• ½ tsp. baking soda
• 1 cup sour cream
• 1/2 cup chopped fresh cherries

Instructions

1. 1. Preheat oven to 400F.
2. 2. In large bowl whisk eggs and gradually add sugar.
3. 3. Add oil, vanilla and zest and juice of lime.
4. 4. In a separate bowl stir together flour, salt and baking soda.
5. 5. Stir dry ingredients into egg mixture, alternating with the sour cream.
6. 6. Fold in cherries.
7. 7. Scoop batter into prepared muffin cups.
8. 8. Bake for approx. 20 minutes.

Yield: 12 muffins