Sugarcrafter



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Rhubarb Ginger Peach Muffins

I was trying to come up with more ways to use my stash of rhubarb, and I received some great suggestions from my food bloggin’ friends via Twitter! One of them involved rhubarb in muffins, and that just sounded really, really good, so I decided that muffins were the way to go this time around. I wanted mine to incorporate ginger somehow, but I also wanted something fruity to go along with it. I immediately thought that peach would be a fantastic companion to rhubarb and ginger. I Googled that combination…and found nothing! I was surprised, but unfazed, since I knew I had to give these a try. So, here is my first batter recipe that I totally made up, completely from scratch (in fact, I baked them in two separate batches because I wanted to make sure the first ones turned out before I unleashed too large a number of horrible muffins on to the world). However, not to worry, they turned out wonderful! Very moist; they can be served both as dessert or as individual coffee cakes for breakfast. You’ll need:

For the batter:

For the topping:

First, preheat the oven to 350 degrees. Spray two muffin pans generously with cooking spray. Then, in a medium-sized bowl, mix together all the wet ingredients.

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

Chop up the rhubarb and the peach into small chunks.

Pour the wet ingredients in with the dry ingredients, and mix together until well-blended.

Pour in the rhubarb and peach. And, sorry about the color change in this photo. The sun kept coming in and out of the clouds.

Stir gently until well-combined.

Pour the mix into the muffins pans, and sprinkle a bit of brown sugar over each muffin.

Bake for 20 minutes or until a knife inserted in the center comes out clean.

Enjoy them warm out of the oven, and store any leftovers covered in the refrigerator.

Posted by on June 17, 2009.

Tags: , , ,

Categories: breakfast & brunch, desserts & sweets

4 Responses

  1. I still have rhubarb to use up! Love this recipe!

    by Maria on Jun 17, 2009 at 10:45 am

  2. Hehe me too, even after these! Also, they were inspired by your mention of muffins with rhubarb – so thank YOU!! 😉

    by Tracy on Jun 17, 2009 at 11:01 am

  3. I know this post is old, but I’m going to comment anyway – that’s what archives are for, right? 🙂 Anyways, I just made these muffins this morning. Delish! I used some home-canned peaches (drained) and defrosted rhubarb. I also changed out the oil for canola (like it better), used half milk and half plain yogurt (out of kefir) and threw in about 1/4 cup of oatbran to make up for a liquid consistency (too much yogurt maybe?). It turned out great! Thanks so much for loving rhubarb and sharing with the rest of use rhubarb-lovers!

    by Lena on May 16, 2010 at 10:30 am

  4. These were quite tasty but a little on the moisty/sticky side…might lay off on the oil next time or throw in some oatmeal. I think. Perhaps the peaches have too much water.

    by Kris on Aug 6, 2010 at 11:13 am

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →