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Rhubarb Muffins

Rhubarb muffins in a baking tin waiting to be eaten

Happy summer, time for rhubarb! Whether you’re hauling from the farmers’ market, your own backyard or the grocery store, summer is the season for delicious eats. Take advantage of the abundance with these rhubarb muffins. You can adapt the all-purpose muffins with any number of additions — if your rhubarb or berries are frozen, keep them that way — don’t thaw them before adding to the batter.

More fruit that you can muffin? Fortunately, most fruit is easy to freeze. Rhubarb needs only to be chopped and transferred to freezer bags, then placed flat in the freezer. More fragile berries — the raspberries and blackberries — are best frozen in a single layer on a baking sheet, then transferred to containers or freezer bags. (This prevents them from getting juicy and freezing together in a big clump.) Blueberries can go straight into the freezer in their pint containers, but the air holes in the sides encourages them to absorb freezer odours, and can make them shrivel and dry out. Instead, dump them into a better, sturdier container. Don’t wash them first — just dump them in. (If you do wash them, dry them in a single layer on paper towels before freezing them so they don’t stick together.)


1 1/3 cups all-purpose flour
2/3 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup plain yogurt or sour cream
1/4 cup canola oil
1 large egg
1 cup chopped rhubarb, blueberries, or any other type of berry

Pecan topping:
1/4 cup chopped pecans
3 Tbsp. brown sugar
2 tsp. butter. melted
pinch cinnamon


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.

A version of this article was originally published in 2015.

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