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RHUBARB-GINGER CRUMB MUFFINS

MAKES 12 MUFFINS

Prep Time:  20 minutes | Active Time: 20 minutes | Total Time: 10 1 hour 40 minutes

My kids are such huge fans of these—an entire batch can literally be gone in a day! When we photographed these for the book and had to set the most beautiful muffins aside for the camera, the kids were so disappointed. The earthiness of the rhubarb, the spiciness of the ginger, and the delicious topping . . . they all complement each other so well

FOR THE CRUMB TOPPING

  • 1/3 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 1/3 cup lightly packed light brown sugar
  • 1/2 cup finely chopped crystallized ginger
  • Kosher salt
  • 5 tablespoons unsalted butter, at room temperature

FOR THE MUFFINS

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup lightly packed light brown sugar
  • 1 tablespoon finely grated orange zest
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups diced rhubarb (2 to 3 stalks)

DIRECTIONS

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

2. Make the crumb topping: In a medium bowl, whisk together the flour, oats, brown sugar, ginger, and a pinch of salt. Add the butter and use your fingers to work it into the flour mixture until a crumbly, streusel-like texture forms. Set aside.

3. Make the batter: In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, and salt.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and orange zest on medium speed until pale and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Mix until incorporated (the mixture will look broken or curdled, and that’s okay).

5. Reduce the mixer speed to low. Add half the flour mixture, then the buttermilk and vanilla, followed by the rest of the flour mixture, scraping down the sides of the bowl as needed. Turn off the mixer and fold in the rhubarb with a spatula.

6. Divide the batter among the prepared muffin cups (use about 1/3 cup batter for each muffin). Top with a heaping tablespoon of the crumb topping, pressing it lightly to ensure the mixture adheres. Bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let the muffins cool in the pan on a wire rack for 30 minutes before serving. They can be stored in a single layer in an airtight container for up to 5 days at room temperature or 10 days refrigerated.