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Rhubarb Swirl Muffins

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A blueberry ale melds nicely with these muffins’ tart rhubarb, but your favorite fruit beer will work just as well. If rhubarb isn’t your favorite, skip the jam and stir 1 cup of chopped strawberries or blueberries into the batter.

Makes: 12

  • 2 cups sliced rhubarb
  • 13 cup fruit beer
  • 14 cup packed brown sugar
  • 12 cup rolled oats
  • 12 cup brown sugar
  • 12 teaspoon ground cinnamon
  • 2 tablespoons melted unsalted butter
  • pinch of salt
  • 134 cups all-purpose flour
  • 34 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • 12 cup packed brown sugar
  • 14 cup unsalted butter, melted
  • 1 cup fruit beer
  • 1 teaspoon vanilla extract


 • Preheat the oven to 400 degrees F. Grease 12 muffin tins or line with muffin liners.

• MAKE THE JAM: In a small saucepan over high heat, bring the rhubarb, beer and brown sugar to a boil. Reduce heat to a simmer and cook until thickened, about 10 minutes.
• MAKE THE TOPPING: Mix the oats, brown sugar, cinnamon, melted butter and salt in a small bowl.
• MAKE THE MUFFINS: In a large bowl, whisk together the flour, salt and baking powder. In a medium bowl, whisk together the eggs, brown sugar, butter, vanilla and beer. Add the wet 
ingredients to the dry ingredients; stir to combine. Gently add the rhubarb mixture and barely stir, leaving a rhubarb swirl in the muffin batter. 
• Fill the muffin tins with the batter, and evenly sprinkle the tops of each muffin with the streusel. Bake until a toothpick inserted in the center of the muffins comes out clean, about 20 to 25 minutes.


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