I’ll just say this right upfront: these Rhubarb-Orange-Ginger Muffins might be my favorite muffins. Ever. I’ve made them three times in the last couple weeks, and I cannot get enough. They are a celebration of rhubarb (my favorite seasonal fruit), with vibrant flavor, a pop of color and a tender crumb. These muffins deserve a spot on your Mother’s Day brunch menu this weekend. I think any mom would be thrilled to wake up to these muffins (or, perhaps more realistically, make them for herself).
I used both spelt and almond flours, as I often do, because I love the tender, moist crumb this combination produces. I love this sprouted spelt flour and this almond flour. Feel free to substitute whole wheat pastry flour or all purpose flour for the spelt flour. For a gluten-free version, you could also substitute oat flour for the spelt flour (I haven’t tried this yet — let me know if you do!). To flavor these muffins, I used ginger, cardamom, vanilla and orange zest. I adore this combination and think it pairs wonderfully with and enhances the flavor of rhubarb. I used full-fat, organic greek yogurt here, but coconut yogurt also works nicely for a dairy-free option.
Happy Mother’s Day to all the mothers out there! Whether you are a new mom, expectant mom, seasoned mom or hopeful mom, I hope you feel appreciated and celebrated this weekend. At the very least, treat yourself to a muffin or two — you deserve it. If you are looking for some last-minute gift ideas for the mothers in your life or for yourself, I rounded up a few picks below. I can’t resist a good gift guide.
Enjoy! xo Maggie
A Few Mother’s Day Gift Ideas
- Artifact Uprising Wood Block + Prints — Get your favorite photos out of your phone and into print. What mom wouldn’t want this chic display on her desk featuring photos of her kids?
- Herbivore Jasmine Body Oil — A nontoxic body oil that smells divine and feels indulgent.
- No.6 Frida Wedge Clogs — Stylish and comfy clogs. I’ve been eyeing these since I became a mom and retired most of my heels. I just might have to treat myself!
- East Fork Pottery Large Egg Vase — A beautiful handmade vase in which to put those mother’s day flowers.
- Cuyana Crossbody Pouch — It’s a shoulder-bag, pouch and clutch, all in one streamlined and beautiful bag (at a great price, too). Perfect for a busy mom.
- Moms Demand Action Donation — A cause mom can get behind.
Or, for a more affordable option, make these muffins and pick up some peonies at the grocery store!
- 1.5 cups spelt flour (or whole wheat pastry or all-purpose flour)
- 1/2 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cardamom
- 1/2 tsp ground ginger
- 1/4 cup coconut sugar
- 1/4 cup runny honey
- 1/2 cup coconut oil, melted
- 2/3 cup full fat yogurt, room temperature
- 2 large eggs, room temperature
- 2 tsp orange zest (from 1 small orange)
- 1 inch knob fresh ginger, peeled and finely grated
- 1/4 tsp vanilla bean powder (or 1 tsp vanilla extract)
- 1.25 cups fresh rhubarb, 1/4” dice (plus more for garnish)
- 1/3 cup almond flour
- 2 tbsp coconut sugar
- 1/4 tsp cardamom
- 1/8 tsp salt
- 2 tbsp coconut oil, room temperature
- 2 tbsp sliced almonds
- Preheat oven to 350 degrees. Line a regular muffin tin with 10 muffin cups.
- Make the streusel: Mix together almond flour, coconut sugar, cardamom and salt until combined. Add coconut oil, and using your fingers, work in the coconut oil until the mixture is crumbly. Stir in the sliced almonds. Set aside.
- Combine dry ingredients: in a mixing bowl, whisk together dry ingredients (spelt flour through ground ginger). Set aside.
- Combine wet ingredients: Using a stand mixer fitted with paddle attachment or a mixing bowl and handheld mixer, mix together coconut sugar, honey and coconut oil until smooth and creamy. Add yogurt, eggs, orange zest, grated ginger and vanilla and mix until well combined. Fold in the diced rhubarb.
- Divide the batter evenly among the muffin cups, almost completely filling them. You should get 10 muffins from this batter. Place two small slices of rhubarb in the center of each muffin. Sprinkle the almond streusel evenly atop the muffins.
- Bake for about 25-30 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before removing to a wire cooling rack.
- Serve warm and enjoy!