Easy Sourdough Rhubarb Muffins

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.

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

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.

This is what the homemade rhubarb muffins look like on the inside.

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

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

You can find more product recommendations here.

More cake recipes with sourdough discard

Sourdough Lemon Poppy Seed Muffins

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…

read more
Quick and Easy Sourdough Discard Lemon Loaf

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…

read more
Easy Sourdough Discard Carrot Cake – Easter Recipe

Easy Sourdough Discard Carrot Cake – Easter Recipe

The best kind of spring cleaning is when you take a jar of sourdough discard out of the fridge and use it to make a really delicious carrot cake. The particularly motivated among you can rinse out the jar afterwards and add fresh sourdough, for example for crispy…

read more
Saftige Rhabarber Muffins mit Sauerteig

Recipe: Easy Sourdough Rhubarb Muffins

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course muffins with sourdough, rhubarb muffins, sourdough muffins
Cuisine German
Servings 12 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.
Keyword breakfast, discard recipe, easy, fluffy, soft, with sourdough

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Rhubarb muffins with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

Recommended Recipes

Savory Sourdough Garlic Pull Apart Bread

Savory Sourdough Garlic Pull Apart Bread

Have you already planned your next barbecue? Then I have the perfect side dish for you today! A sourdough pull apart bread filled with homemade herb and garlic butter. The dough is yeast-free and egg-free. You can easily prepare the pull apart bread and allow it to...

read more
How to Make Sourdough Focaccia

How to Make Sourdough Focaccia

Olives, fresh herbs and cherry tomatoes - focaccia tastes like summer! Today I have a simple basic recipe for Italian focaccia with sourdough for you. You can top the flatbread with anything you like and serve it as a side dish for a barbecue, make a sandwich for your...

read more
Sourdough Lemon Poppy Seed Muffins

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...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Glutenfreie Sauerteig Waffeln mit Buchweizenmehl

Five Zero-Waste Recipes for Your Sourdough Discard

Subscribe to our sourdough newsletter 💌

and get our best 5+ sourdough discard recipes!

Great that you are here! Please check your inbox to confirm your registration and start the e-mail series. 🧡 Please also check your spam folder if you have not received an email from Krümelig.