In a month’s time, it will be St. John’s Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I’m making fluffy rhubarb muffins with sourdough. The batter is quick and easy to make, you can bake the muffins in advance and freeze them, and thanks to sourdough discard in the batter, they are particularly soft and aromatic.
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Freezing and defrosting muffins
The sourdough muffins are great for baking in advance and freezing. To do this, allow the muffins to cool completely after baking, wrap them airtight and freeze them. You can put the rhubarb muffins in the fridge overnight to defrost. You can re-heat them briefly in the oven before serving.
You need these ingredients for sourdough muffins with rhubarb
- Sourdough starter or sourdough discard: Because this recipe contains an additional leavening agent, it is not important how strong your sourdough starter is. It works just as well with freshly fed sourdough as with starter that has been waiting in the fridge for a week. I feed my sourdough starter with roughly equal parts flour and water. I use a mixture of wheat and rye flour. If you feed your sourdough in a different ratio, you will probably need to adjust the proportion of water in this recipe.
- Wheat flour: I used all-purpose flour or wheat flour 405 for the muffins. You can also replace some of the flour with wholemeal flour or spelt flour. Wholegrain flour can absorb more water than white flour, so you may need to add more liquid to the dough.
- Sugar and salt for flavour.
- Eggs
- Oil (neutral in taste), for example canola or sunflower oil. Cold-pressed oils have a strong taste of their own and are therefore not as suitable.
- Baking powder: If you want to use less leavening agent, you can replace the baking powder with half the amount of baking soda. Unlike baking powder, baking soda requires an acid to react. This can be apple cider vinegar, lemon juice, buttermilk, yoghurt or even sourdough.
- rhubarb
- Cardamom for additional flavor. Alternatively, you can also use vanilla extract or cinnamon.
More rhubarb recipes with sourdough
When the rhubarb is ready to harvest, summer is almost here. That’s probably why I love everything with rhubarb so much. The season lasts until June 24, afterwards the stalks contain too much oxalic acid. Luckily, there’s still plenty of time for rhubarb tarts. In addition to these muffins, you can also make pastries, Danishes or bostock (baked brioche slices) with rhubarb.
Helpful tools – My recommendations
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- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- A cooling rack* for bread, rolls and waffles.
- A stainless steel muffin tin*.
You can find more product recommendations here.
More cake recipes with sourdough discard
Sourdough Discard Pumpkin Bread (Quick Fall Recipe)
If I’m honest, I could have done with another week or two of summer. But at least now is the perfect weather for baking all kinds of things with pumpkin. That’s why I put a fluffy, moist pumpkin cake with sourdough discard in the oven today. The cake is quick and easy…
Sourdough Lemon Poppy Seed Muffins
Poppy seeds and lemon is one of my favorite combinations when it comes to cakes, cookies and muffins. This recipe for lemon poppy seed muffins with sourdough therefore contains a whole lemon (zest and juice). The sourdough ensures that the muffins stay fresh and soft…
Quick and Easy Sourdough Discard Lemon Loaf
I love lemon cake! But not just any pound cake with a few drops of lemon in it. Really good lemon cake has to taste like lemonade: fruity, zesty and tart. This recipe for lemon loaf with sourdough therefore contains two whole lemons (zest and juice). The sourdough…
Recipe: Easy Sourdough Rhubarb Muffins
Ingredients
- 200 g sourdough starter or sourdough discard
- 150 g wheat flour or type 405
- 120 g sugar
- 3 Eggs
- 50 g oil with neutral taste
- 2 tsp. baking powder or 1 teaspoon baking soda
- 1 pinch salt
- 3 stalks rhubarb
- 1 tsp. cardamom or vanilla extract or cinnamon
Instructions
- Preheat the oven to 160 degrees.
- Peel the rhubarb and cut into thumb-sized pieces.
- For the batter, beat the eggs with the sugar until frothy. Then stir in the oil and the sourdough starter.
- Mix the flour with the baking powder, salt and cardamom and stir into the liquid ingredients.
- Grease a muffin tin or line with muffin cases.
- Fill the moulds about ¾ full with batter and top with three to four pieces of rhubarb. Optionally, sprinkle the surface with sugar.
- Bake the muffins for about 25 minutes or until the muffins pass the stick test.
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