Mary Berry Rhubarb Muffins are light, golden bakes that perfectly balance the tart sharpness of fresh rhubarb with the warmth of ground ginger. Made using sunflower oil rather than butter for an incredibly moist, open texture, these muffins are finished with a sprinkling of crunchy demerara sugar that creates a bakery-style crust. They are the ultimate morning treat or afternoon pick-me-up when rhubarb is in season.
Mary Berry Rhubarb Muffins Ingredients
- 250g (9 oz) Self-Raising Flour: This ensures the muffins rise into high, fluffy domes.
- 1 teaspoon Baking Powder: Extra lift to support the weight of the fruit.
- 1/2 teaspoon Ground Ginger: Or cinnamon. Mary often pairs rhubarb with ginger for a classic flavor combination.
- 100g (4 oz) Light Muscovado Sugar: Provides a caramel-like sweetness that complements the tart fruit.
- 250g (9 oz) Rhubarb: Trimmed and finely chopped into 1cm pieces. It is crucial to chop them small so they cook through.
- 2 Large Eggs: Beaten.
- 125ml (4 fl oz) Milk: Whole or semi-skimmed.
- 100ml (3 1/2 fl oz) Sunflower Oil: Using oil instead of butter keeps the muffins moist for days.
- Demerara Sugar: For sprinkling on top to create a crunchy lid.
How To Make Mary Berry Rhubarb Muffins
- Preheat the oven: Preheat your oven to 200°C (180°C Fan/400°F/Gas 6). Line a 12-hole muffin tin with paper muffin cases.
- Prepare the rhubarb: Wash the rhubarb stalks and trim the ends. Cut the stalks into very small pieces (about 1cm or smaller). If the pieces are too large, they will sink to the bottom and make the muffins soggy.
- Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, and ground ginger. Stir in the light muscovado sugar, breaking up any large lumps with the back of a spoon.
- Combine the wet ingredients: In a separate jug or bowl, whisk together the beaten eggs, milk, and sunflower oil until fully emulsified and pale.
- Make the batter: Pour the wet ingredients into the bowl of dry ingredients. Add the chopped rhubarb. Mix gently with a metal spoon just until the flour is moistened. Do not overmix; the batter should look lumpy and rough. If you mix until smooth, the muffins will be tough.
- Fill the cases: Divide the batter evenly among the 12 muffin cases. They should be filled quite high. Sprinkle the tops generously with demerara sugar.
- Bake the muffins: Place the tin in the preheated oven and bake for 20 to 25 minutes. They should be well-risen, golden brown, and spring back when pressed gently in the center.
- Cool the muffins: Leave the muffins in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely (or eat them warm!).
Recipe Tips
- Chop Rhubarb Small: The success of this recipe relies on the size of the rhubarb. Large chunks release too much water and create “soggy bottoms.” Keep them small and uniform.
- Use Sunflower Oil: Mary Berry often prefers oil over butter for muffins. Oil remains liquid at room temperature, which guarantees a soft, moist texture that lasts longer than butter-based cakes.
- Don’t Overwork: The “muffin method” requires a light hand. Stop mixing the moment you can no longer see dry flour. Lumps are normal and necessary for a tender crumb.
- Add Stem Ginger: For a more intense ginger kick that Mary would approve of, add 2 tablespoons of chopped stem ginger (from a jar) to the wet ingredients.
What To Serve With Rhubarb Muffins?
These muffins are moist enough to be eaten on their own, but they are exceptional when served warm with a curl of salted butter melting into the crumb. For a dessert-style treat, serve a muffin in a bowl with hot vanilla custard or a dollop of clotted cream, turning a simple snack into a comforting pudding.
How To Store Leftovers Rhubarb Muffins?
- Refrigerate: Store the cooled muffins in an airtight container at room temperature for up to 3 days. Avoid the fridge as it dries out the sponge.
- Freeze: Wrap individual muffins in cling film or foil and freeze for up to 2 months. Thaw at room temperature for an hour before eating.
Rhubarb Muffins Nutrition Facts
- Calories: ~230 kcal
- Fat: 10g
- Carbohydrates: 32g
- Protein: 4g
- Nutrition information is estimated per muffin based on 12 servings.
FAQs
Yes, but do not thaw it first. Add the frozen chopped rhubarb directly to the batter right before baking. You may need to add 2-3 minutes to the baking time.
Yes, you can use 100g of melted butter cooled to room temperature. The flavor will be richer, but the muffins may dry out slightly faster than the oil version.
This happens if the batter is too thin or the rhubarb chunks are too heavy. You can toss the chopped rhubarb in a tablespoon of the flour mixture before adding it to the batter to help suspend it.
Try More Recipes:
- Mary Berry Cheese Muffins Recipe
- Mary Berry Blackberry Muffins Recipe
- Mary Berry Cherry Muffins Recipe
Mary Berry Rhubarb Muffins Recipe
Description
Moist, bakery-style muffins packed with tart fresh rhubarb and warming ginger, finished with a crunchy demerara sugar top.
Ingredients
Instructions
- Preheat the oven: Set oven to 200°C (400°F) and line a muffin tin.
- Prepare the rhubarb: Wash, trim, and chop rhubarb into small 1cm pieces.
- Mix dry ingredients: Sift flour, baking powder, and ginger; stir in muscovado sugar.
- Combine wet ingredients: Whisk eggs, milk, and oil until emulsified.
- Make the batter: Fold wet mix and rhubarb into dry mix until just combined (lumpy).
- Fill the cases: Spoon batter into cases and sprinkle with demerara sugar.
- Bake the muffins: Bake for 20-25 minutes until golden and risen.
Notes
- Use sunflower oil for a lighter, moister texture than butter.
- Chop rhubarb finely to prevent the muffins from becoming soggy.
- Do not overmix the batter; lumps ensure a tender crumb.
