Best Recipe For Rhubarb Muffins – With Ginger & Raisins

If you’re in the mood for tasty and unique muffins, then look no further than this easy recipe for Rhubarb Muffins With Ginger & Raisins.

The combination of sweet and tangy flavors is sure to delight your taste buds. This easy-to-follow recipe is definitely one of my favourites.

Over the years, having baked quite a few different versions of rhubarb muffins, and I think that this recipe has got to be the best. Give it a try and impress your friends and family with your baking skills!

It’s that time of year again when you can find rhubarb in your gardens and on sale in the shops. But what can you do with it?

Feeding A Crowd

Well, this easy recipe for Rhubarb Muffins is just one idea that will be a winner for everyone (even for those that do not like rhubarb). They are perfect for a sweet tea time treat and are great to take along for a family picnic.

Whilst we are on the subject of feeding a crowd you may also like to check out my Easy Carrot Cake Traybake recipe.

Anyway, back to the muffins, a while back my mum let me try her delicious rhubarb and ginger muffins. One bite and I had to have the recipe!

I don’t know what it is about rhubarb and ginger but I think you will agree they go together great and this recipe gives traditional muffins a fresh new twist.

Disclosure: This post contains affiliate links that I think you may find useful – any purchases made via these links provide a small commission to me at no extra cost to you. This helps me keep the blog up and running.

As I said before, these muffins also tend to be a hit with people who do not like rhubarb. My other half is generally not a fan but after I gently persuaded him to try one they seemed to disappear very quickly.

I have included more detailed instructions for the recipe + additional tips and information on how to use rhubarb which you can find by scrolling further down the post or using the links to jump to the different sections in the Table of Contents.

But if you are in a hurry and would like to get straight to the recipe card or print the recipe out then just click on the Jump To Recipe button below.

Can You Eat Raw Rhubarb?

I have happy childhood memories of picking rhubarb from my grandparent’s garden and eating it raw together with a bowl of sugar (although you do have to be careful letting your kids do this because rhubarb leaves are poisonous and eating too much raw rhubarb can also give you tummy ache – of course, we were happily oblivious to this as kids 🙂 )

When raw the taste is very tart so you probably would not want to eat a lot of it anyway without sugar to sweeten it.

Many people like to use raw rhubarb to spice up various dishes. To do this just slice it very thinly and add it sparingly to dishes like salads, cereals, and yoghurt dishes.

The tartness and texture of the rhubarb can help liven up many dishes giving them a deliciously zingy crunch.

Are Rhubarb Leaves Edible?

No, the leaves are not edible and are considered toxic as they contain high levels of oxalic acid which is poisonous for both humans and animals.

The stalks do contain some oxalic acid but not in such dangerously high volumes as the leaves have.

Rhubarb Safety Tips

Here are a few basic safety tips to follow to avoid any problems

• Make sure the rhubarb is ripe (the leaves should be fully open and the stalks have grown to approximately 8″ to 12″ long)
• Avoid eating frost-damaged rhubarb
• Remove the toxic leaves straight away
• Do not eat rhubarb leaves (they are toxic to humans and animals)
• Avoid eating too much raw rhubarb
• Make sure you harvest your rhubarb on time (I read on various Dutch sites that you must do this before the 21st of June which is the longest day. After this then the oxalic acid goes back down from the leaves and into the stalks)

When Is The Best Time To Pick Rhubarb?

The best time to pick rhubarb is from April to June (before the 21st of June – see safety tips above) and if you are not quite sure when to harvest it you can always check out this handy guide over at Getty Stewart about how and when to pick your rhubarb: gettystewart.com/how-and-when-to-harvest-rhubarb

How To Make Rhubarb Muffins

Gather Your Ingredients

Before you start baking, make sure you have all the necessary equipment and ingredients to make these delicious rhubarb muffins with ginger and raisins.

Make sure to measure out all your ingredients beforehand to make the baking process smoother.

Equipment Needed To Make Rhubarb Muffins

• muffin tin
• paper muffin cases
• 2 x bowls
• sieve
• whisk
• wooden spoon
• sharp knife

Cup Size Note

I have used European cup sizes and they are the same as the UK (also Australian and Canadian) cup sizes which are very slightly bigger than US cup sizes (UK cups = 250ml Vs US Cups = 240ml) You can go ahead and use whichever cup size you have but it is so minimal that it should not affect the end results.

As long as you are using the same cups for measuring out the ingredients the proportions will work out the same.

If you do want to adjust the recipe and be more precise then you can always take 2 teaspoons out of the US cups. You can read more about this over on the Delicious Magazine website which has a very handy explanation and conversion charts. You can find this resource here: Cups To Grams Conversion Charts

Ingredient List For Rhubarb, Ginger & Raisin Muffins

• 250 grams of rhubarb (2½ cups)
• 200 grams plain flour (all-purpose flour) (1⅔ cups)
• 3 tbsp raisins
• 2 pieces stem ginger in syrup
• 2 tsp baking powder
• 115g cup caster sugar (½ cup)
• 2 eggs
• 100 ml milk (½ cup)
• 125 grams melted butter – cooled (½ cup)

Prepare The Rhubarb

To prepare the rhubarb, trim the leaves and ends of the stalks then wash and chop it into small pieces.

You’ll need about 2½ cups of chopped rhubarb for this recipe.

Prepare The Stem Ginger

Next, take 2 pieces of ginger out of the syrup and chop them into small pieces.

This will give the muffins a delicious and unique flavor.

Mix The Dry Ingredients

In a large bowl, sift and mix together the dry ingredients.

• 200 grams plain flour (all-purpose flour) (1⅔ cups)
• 2 tsp baking powder
• 115g cup caster sugar (½ cup)

Gently whisk the dry ingredients together until they are well combined.

This will ensure that the muffins bake evenly and have a consistent texture.

Mix The Wet Ingredients

In another mixing bowl, beat the eggs and add the milk and melted butter.

• 2 eggs
• 100 ml milk (½ cup)
• 125 grams melted butter (½ cup) allow to cool

Whisk the wet ingredients together until they are well combined.

Combine The Wet & Dry Ingredients

Once you have separately mixed together the dry and wet ingredients in separate bowls, it’s time to combine them together.

Make a well in the middle of the dry ingredients and pour in the combined wet ingredients.

Stir gently until everything is just combined and be careful not to overmix, as this can give the muffins a tough texture.

Fold In The Rhubarb, Ginger & Raisins

Finally, gently fold in the chopped rhubarb, ginger, and raisins until they are evenly distributed throughout the batter.

• 3 tbsp raisins
• 250 grams of chopped rhubarb (2½ cups)
• 2 pieces stem ginger in syrup (drained and chopped)

Divide Mixture Between 12 Muffin Cases

Line a muffin tin with 12 paper muffin cases.

Spoon the batter into the muffin cases making sure you divide the mixture equally between the 12 paper cases.

Bake The Muffins

Put the muffins into a preheated oven (180℃/350℉)

Bake for 15 to 20 minutes.

When well risen and golden brown remove from the oven.

They should be firm to the touch.

You can check if they are done by inserting a skewer or a toothpick into the center of a muffin. If it comes out clean then you know they are done (if not pop them back in the oven for a little longer).

Allow to cool for 5 minutes then take out of muffin tin and let them cool further on a cooling rack

Enjoy your delicious and unique rhubarb muffins with ginger and raisins!

If you would like to print the recipe then go ahead and use the recipe card that is shown below.

Rhubarb Muffins Using Frozen Rhubarb

This recipe is actually meant for fresh rhubarb but it is also fine to use frozen rhubarb too.

To make rhubarb muffins with frozen rhubarb then it is best to defrost it first and drain and squeeze as much liquid out of it as possible before using.

This will help to avoid making the mixture too wet.

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Best Recipe For Rhubarb Muffins – With Ginger & Raisins

Course: Dessert

Cuisine: British

Keyword: Baking, ginger, muffins, rhubarb

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12 Muffins

Calories: 233kcal

Author: A Happy Home In Holland

A super easy recipe for delicious light and airy melt-in-the-mouth rhubarb, ginger, and raisin muffins

Print Recipe

Equipment

• muffin tin
• paper muffin cases
• 2 x bowls
• sieve
• Wooden Spoon
• sharp knife

Ingredients

• 250 grams rhubarb (2½ cups)
• 200 grams Plain Flour (All Purpose Flour) (1⅔ cups)
• 3 tbsp raisins
• 2 pieces stem ginger in syrup
• 2 tsp baking powder
• 115g cup caster sugar (½ cup)
• 2 eggs
• 100 ml milk (½ cup)
• 125 grams melted butter (½ cup) allow to cool

Instructions

• Pre-heat the oven to 180℃/350℉
• Line a muffin tin with 12 paper muffin cases
• Prepare the rhubarb by trimming and washing the stalks
• Chop the rhubarb stalks into 1cm lengths
• Chop the stem ginger into small pieces
• Sift flour and baking powder into a bowl then add sugar and gently mix to combine ingredients
• In a separate bowl beat the eggs together with the milk and butter
• Now add the wet egg mixture to the flour and mix until well combined and there are no lumps
• Add the rhubarb, stem ginger, and raisins to the mixture until combined (be careful not to over-mix)
• Divide the mixture equally between the paper muffin cases
• Put into the preheated oven and bake for 15 to 20 minutes until golden brown (you can test with a wooden skewer – if the skewer comes out clean then the muffins are done.
• Allow the muffins to cool for 5 minutes then transfer to cooling rack

Notes

If using frozen rhubarb be sure to drain excess liquid before using.

Nutrition

Calories: 233kcal

How To Store Fresh Rhubarb

To store fresh rhubarb simply remove the leaves and put the unwashed whole stalks into an air-tight plastic bag and keep it in the fridge. You can keep it like this for about a week.

How To Freeze Rhubarb

Another good thing about this recipe is that you can use both fresh and frozen rhubarb to make this so you can enjoy it all year round.

If you do have leftover rhubarb and want to freeze it just follow these easy steps:

1. Cut rhubarb into 1″ pieces
2. Lay out on a baking sheet
3. Place the sheet in the freezer
4. Once frozen divide the pieces into portions and put them into individual freezer bags (this makes it easier when you want to use it in the future)

It is also possible to freeze stewed rhubarb which is handy if you want to make a quick pie or dessert.

How To Thaw Frozen Rhubarb

When thawing it is best to use a sieve to get rid of any excess liquid. 

I don’t do this, but if you are using frozen rhubarb you can also slightly reduce the amount of liquid in your recipe.

Other Recipe Ideas For Rhubarb

Rhubarb is more versatile than you think. Here are a few more recipe ideas about how it can be used:

• Stewed rhubarb with custard
• Relish or chutney
• Trifles
• Breakfast cereal topping
• Rhubarb Crumble
• Rhubarb and apple tart
• Rhubarb lemonade slush

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I hope you will try my best recipe for Rhubarb Muffins – With Ginger & Raisins as they really are worth the effort.

Where To Next? Why Not Check Out Some More British Recipes?

If you like to bake then you may also like to try some of my other favourite baking recipes; Scottish Fruit Loaf (this one is delicious and sooo easy), British Flapjacks (these are my kids’ favourites), Easy Carrot Cake Traybake  (great for feeding a crowd).