Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Rhubarb Maple Muffins

Rhubarb Maple Muffins

Recipe and photo from Christine Chitnis at Eat Boutique; recipe adapted for Intervale Food Hub members

Ingredients:

For the Crumb Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 2 tablespoons maple syrup
  • 2 tablespoons light or dark brown sugar or coconut sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted

For the Rhubarb Maple Muffins

  • 1 large egg
  • 1/4 cup light or dark brown sugar
  • 3 tablespoons maple syrup
  • 5 tablespoons unsalted butter, melted and cooled to lukewarm
  • 3/4 cup plain yogurt (or you can use sour cream)
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Directions:

Making the Crumb Topping

  1. In a small bowl, combine flours, sugar, maple syrup, spices and salt. Stir in butter until crumbly. Set aside. (*see note for add-in options)

Making the Rhubarb Maple Muffins

  1. Preheat oven to 375 °F. Butter 12 muffin cups, or use paper liners.
  2. Combine eggs, sugar and maple syrup in a large bowl and whisk. Add in the butter, then yogurt. Set aside.
  3. In a separate bowl, mix together flours, baking powder and baking soda.
  4. Stir your dry ingredients into the wet ingredients, mixing until just combined (your batter will be lumpy- this is okay!).
  5. Fold in rhubarb and about 1/3 of the crumble mixture (if you choose to add strawberries, fold them in as well. See options below).
  6. Divide batter among prepared muffin cups, and top each with crumble, pressing the crumble gently into the batter so that is stays put.
  7. Bake for 15 to 20 minutes, or until the tops are golden, and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before moving them to a cooling rack.