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Rhubarb Muffins with Balsamic Rhubarb JamRhubarb Muffins with Balsamic Rhubarb Jam
Rhubarb Muffins with Balsamic Rhubarb Jam
Rhubarb Muffins with Balsamic Rhubarb Jam
Moist, tender muffins with sweet and tangy homemade rhubarb jam swirled right into the batter.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Rhubarb Muffins with Balsamic Rhubarb Jam
Rhubarb Muffins with Balsamic Rhubarb Jam
Prep Time90 Minutes
Servings12
0
Ingredients
FOR THE BASIC RHUBARB JAM: 1 pound fresh rhubarb, cleaned and chopped
1 cup sugar
2 tablespoons balsamic vinegar
½ cup water
Zest of 1 orange
FOR THE MUFFINS: 1 cup all-purpose flour
½ cup white whole wheat flour
2 teaspoons baking powder
¾ teaspoons salt
1 egg
¾ cup whole milk
¼ cup vegetable oil
¼ cup sugar
2 tablespoons honey
1 cup Balsamic Rhubarb Jam (or any other favorite jam if you’re short on time)
Directions
  1. FOR THE JAM: In a medium pot combine all ingredients and bring to a boil.
  2. Lower heat and simmer for 45 minutes, gently mashing a few times during the cooking process.
  3. Remove from heat. Transfer to glass jars and allow to cool. Makes about 2 ½ cups of jam.
  4. FOR THE MUFFINS: Heat oven to 375 F.
  5. In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder and salt.
  6. In a separate bowl, whisk together egg, milk, oil, sugar and honey.
  7. Pour wet ingredients into the dry and mix together until just incorporated (the mixture will still be lumpy).
  8. Gently fold in 1 cup Balsamic Rhubarb Jam until the batter is streaky. Refrigerate the rest of the jam for another time, or use it to top your muffins later.
  9. Lightly spray a muffin tin with cooking spray.
  10. Evenly fill muffin tin with batter.
  11. Bake for 15-20 minutes or until muffins are browned and a toothpick inserted comes out clean.
90 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
FOR THE BASIC RHUBARB JAM: 1 pound fresh rhubarb, cleaned and chopped
Our Family Sliced Rhubarb
Our Family Sliced Rhubarb, 16 Ounce
Huge Deal
$3.75 was $4.69$0.23/oz
1 cup sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 4 Pound
$6.09$1.52/lb
2 tablespoons balsamic vinegar
L&B Italian Balsamic Vinegar
L&B Italian Balsamic Vinegar, 16.9 Ounce
Huge Deal
$3.99 was $4.99$0.24/oz
½ cup water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Zest of 1 orange
Heirloom Navel Oranges
Heirloom Navel Oranges, 0.63 Pound
$1.88 avg/ea$2.99/lb
FOR THE MUFFINS: 1 cup all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
Huge Deal
$3.49 was $5.79$0.70/lb
½ cup white whole wheat flour
King Arthur Unbleached White Whole Wheat Flour
King Arthur Unbleached White Whole Wheat Flour, 5 Pound
$9.09$1.82/lb
2 teaspoons baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
¾ teaspoons salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
1 egg
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
¾ cup whole milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
¼ cup vegetable oil
Wesson Vegetable Oil
Wesson Vegetable Oil, 24 Ounce
$3.99$0.17/oz
¼ cup sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 4 Pound
$6.09$1.52/lb
2 tablespoons honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
1 cup Balsamic Rhubarb Jam (or any other favorite jam if you’re short on time)
Jams by Jan Gunflint Trail Strawberry Rhubarb Jam
Jams by Jan Gunflint Trail Strawberry Rhubarb Jam, 9 Ounce
Huge Deal
$5.99 was $7.49$0.67/oz

Directions

  1. FOR THE JAM: In a medium pot combine all ingredients and bring to a boil.
  2. Lower heat and simmer for 45 minutes, gently mashing a few times during the cooking process.
  3. Remove from heat. Transfer to glass jars and allow to cool. Makes about 2 ½ cups of jam.
  4. FOR THE MUFFINS: Heat oven to 375 F.
  5. In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder and salt.
  6. In a separate bowl, whisk together egg, milk, oil, sugar and honey.
  7. Pour wet ingredients into the dry and mix together until just incorporated (the mixture will still be lumpy).
  8. Gently fold in 1 cup Balsamic Rhubarb Jam until the batter is streaky. Refrigerate the rest of the jam for another time, or use it to top your muffins later.
  9. Lightly spray a muffin tin with cooking spray.
  10. Evenly fill muffin tin with batter.
  11. Bake for 15-20 minutes or until muffins are browned and a toothpick inserted comes out clean.