Phantom Rhubarb Muffins
I haven’t made a batch of Phantom Rhubarb Muffins (from the Best of Bridge-so named because they’re so delicious they tend to disappear) for years, and keep meaning to. I love tart bits of rhubarb in my muffins, and this recipe doesn’t produce too big a batch – I know you can freeze them, but who ever needs 2 dozen muffins at a time? 8 is perfect. I made these one recent morning when we were packing up the car for a road trip, in order to avoid the mostly disappointing $2 highway muffins with our very necessary coffees. Note: because I was distracted (and am, in general, imperfect) I wasn’t thinking and used more butter and sugar in the simple crumble topping than necessary, which resulted only in more caramelly bits on top – nothing wrong with that. And though the recipe calls for pecans, I had almonds – use any nut you have in your baking cupboard, really.
I like using thin, spindly rhubarb for these, for smaller bits (going in raw-or frozen-they remain tart), and if you’re not a rhubarb fan (or have-gasp!-run out), these are delish with chopped peaches or apricots or other berries thrown in too. They’d work with anything, really, as any good muffin would.
Phantom Rhubarb Muffins
AuthorJuliePreheat the oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.
Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.
Bake for 20-25 minutes, until golden and springy to the touch. Makes 8-10 muffins.
Ingredients
Directions
Preheat the oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.
Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.
Bake for 20-25 minutes, until golden and springy to the touch. Makes 8-10 muffins.
That recipe goes way back for me as well. My favourite rhubarb muffin recipe… ??
Amazing!
Mmm, this is different from my usual go-to formula– and I agree about the number of muffins needed!
Thanks for what looks like a winner, Julie.
Yay! thanks for always being here, Carol.
We love all your muffin recipes but this is our favourite Julie. What a combination – rhubarb, pecans and brown sugar. Thank you!
Amazing, so glad to hear it!
I made these delicious muffins and added the recommended amount of chopped rhubarb. The mix was quite dense especially with the rhubarb. After baking, I couldn’t taste hardly any rhubarb! I couldn’t figure out what could have gone wrong. Does rhubarb tend to disappear in recipes?? NOTE: despite this, the muffins were extremely tasty, especially with the pecan topping!
Interesting! perhaps you don’t have very tart rhubarb??
So delicious your recipe Julie.
I like the most and try it in my kitchen…
All I have on hand at the moment are bags of diced frozen rhubarb. Wondering since you state use fresh rhubarb or any other fresh berries, if by chance you’ve ever used frozen rhubarb during the winter months? If so, do you thaw it first or use it frozen?
Thank you
Oh yes, frozen is fine! Don’t thaw it, just add it frozen!
Thank you!
I made these tonight and used gluten free flour and coconut yogurt. They are delicious! I will definitely be making them again. An easy recipe to make gluten and dairy free. Thanks! ?
Oh yay, so glad to hear it!
That’s so great to know! glad they worked out!