Rhubarb Swirl Muffins

Recipe by Carolyn Malcoun

Serves: 12


  • 2 cups sliced rhubarb
  • 1/3 cup fruit beer
  • 1/4 cup packed brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted unsalted butter
  • pinch of salt
  • 13/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1/4 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.