Sourdough Rhubarb Muffins

Name: Sourdough Rhubarb Muffins
Prep time: 15 min
Cook time: 19 min
Ingredients: 1 ¾ c. unbleached flour; 2 Tbsp. cornstarch; ½ c. brown sugar; ½ c. sugar; 2 tsp. baking powder; ½ tsp. baking soda; 1 ½ tsp. cinnamon; ½ tsp. nutmeg; ¾ tsp. salt; ⅓ c. butter (melted); 2 Tbsp. oil; ½ c. sourdough starter or discard; ⅔ c. buttermilk; 2 eggs; 2 tsp. vanilla; 2 ½ c. rhubarb (about 6 hearty stalks) (chopped small); 2 T. sugar (macerate rhubarb); ⅓ c. flour; ⅓ c. oats; ⅓ c. brown sugar; ⅓ c. butter (room temp); 1 tsp. cinnamon

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How to make Rhubarb Muffins with Sourdough Discard
Mix-Ins
Make your own Ingredients
FAQ’s
Storage & Freezing
Related Recipes
More Muffin Recipes

These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the classic rhubarb crunch dessert, or a way to use fresh rhubarb during its short-lived season.

Another way to use your sourdough discard is with my sourdough blueberry muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Rhubarb Muffins with Sourdough Discard

Dry Ingredients

All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. *NOTE*If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Mix-Ins

Rhubarb is hardy plant, classified as a fruit, that with edible stalks that have a sour taste and are harvested in the Spring.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

How to Make Rhubarb Muffins

Step #1

Chop Rhubarb

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Step #2

Mix Dry Ingredients

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Step #3

Make Crunch Topping

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Step #4

Bake & Enjoy

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Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Baker’s Tips

Do not thaw the fruit before adding them to the dough, as they release liquid and can stain the batter the color of the fruit.
To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.
Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.
Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.
To save time, make batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

FAQ’s

Can I use frozen rhubarb in these muffins?

Yes, although using fresh-picked rhubarb tastes great and is an easy way to use it up, you can use frozen rhubarb. Only let it thaw until it can be broken up, otherwise, it will create too much excess moisture.

How can I get a nice bakery style dome on my muffins?

Let muffin batter rest in bowl covered with a towel for 10-15 minutes before scooping into muffin liners to absorb the flour. To get high domes on muffins, start oven at at 375°, then reduce to 350° for the remaining bake time.

What type of pan is best?

Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter: Make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.