Sourdough Rhubarb Muffins
Make the most of rhubarb season with these Sourdough Rhubarb Muffins – a great recipe that brings together tart rhubarb and just the right amount of sweetness. A wonderful sweet treat that prevents food waste (discard should never be discarded, in my opinion), these muffins are guaranteed to lift your mood. But you may have a hard time stopping at just one. Happy baking!
Equipment
- 12-Hole Muffin Tin + muffin liners
Ingredients
- 300 g plain flour all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 200 g light brown sugar
- 200 ml milk
- 100 g sourdough discard 100% hydration
- zest of 1 orange
- 1 egg large
- 100 g unsalted butter melted
- 300 g rhubarb chopped into small pieces
- 3-4 balls of stem ginger finely chopped
For Sugar Topping
- 100 g light brown sugar
- 1 stem ginger ball chopped
- 1 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 180ºC/ 350ºF. Line a 12-hole muffin tin with cases.
- Combine flour, baking powder, salt and light brown sugar in a large mixing bowl.
- Mix the milk and sourdough discard in a separate bowl until combined. Add an egg, melted butter and orange zest and whisk.
- Make a well in the middle of your dry ingredients. Pour the wet ingredients into the well. Using a balloon whisk, beat the mixture until no dry pockets of flour remain.
- Finally, fold in the rhubarb and ginger.
- Spoon the mixture into the muffin tin, filling each muffin case to the top.
Topping:
- In a separate small bowl, mix the light brown sugar and stem ginger with the melted butter.
- Sprinkle this sugar over the muffin tops.
- Bake sourdough rhubarb muffins for 25-28 minutes.
Video
Notes
Nutrition
Calories: 278kcalCarbohydrates: 47gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 154mgPotassium: 168mgFiber: 1gSugar: 25gVitamin A: 318IUVitamin C: 2mgCalcium: 93mgIron: 1mg
Tried this recipe?Let us know how it was!