Danielle Lapointe’s Calgary Stampede Rhubarb Muffins

The scent of rhubarb baking always takes me back to summer afternoons at my grandmother’s farm. She had a massive rhubarb patch, its vibrant stalks a promise of pies, crumbles, and, of course, muffins. The sweet-tart aroma wafting from her kitchen window was the ultimate signal that something special was about to emerge from the oven, a simple pleasure that made everything feel right in the world. I can almost feel the warmth of the sun on my face as I took my first bite. These muffins are a nostalgic trip to those sun-drenched days.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 35-37 minutes
• Yields: 12 muffins
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• 2 cups brown sugar, packed
• 1 egg
• 1/2 cup canola oil
• 2 teaspoons vanilla
• 1 cup whole milk
• 1 cup chopped fresh rhubarb
• 1/2 cup strawberry applesauce (regular applesauce can be substituted)
• 1/2 cup sweetened flaked coconut
• 1/2 cup baby carrots, grated
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda

For the Streusel Topping:

• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 cup margarine

Equipment Needed

• 12-cup muffin tin
• Muffin liners
• Mixing bowls
• Measuring cups and spoons
• Sifter
• Whisk or electric mixer
• Grater

Instructions

1. Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking.

2. In a large mixing bowl, combine all the wet ingredients: 2 cups of packed brown sugar, 1 egg, 1/2 cup canola oil, 2 teaspoons of vanilla, 1 cup of whole milk, 1 cup of chopped fresh rhubarb, and 1/2 cup of strawberry applesauce. Mix well until thoroughly combined. A whisk works well for this, or you can use an electric mixer on low speed. Remember that regular applesauce can be used in place of the strawberry variety.

3. In a separate bowl, sift together the dry ingredients: 2 1/2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of baking soda. Sifting ensures that there are no lumps and the dry ingredients are evenly distributed, leading to a lighter, fluffier muffin.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough muffins. Gently fold in 1/2 cup of sweetened flaked coconut and 1/2 cup of grated baby carrots.

5. Line a 12-cup muffin tin with muffin liners. Lightly spray the entire tray and the liners with non-stick cooking spray. This will prevent the muffins from sticking and ensure easy removal.

6. Heap the muffin batter into each liner, filling them almost to capacity. These muffins rise nicely, so a full liner will result in a beautifully domed top.

7. Prepare the streusel topping by combining 1/2 cup of brown sugar, 1/4 cup of flour, and 1/4 cup of margarine in a small bowl. Use your fingers or a pastry blender to cut the margarine into the dry ingredients until the mixture resembles coarse crumbs.

8. Sprinkle the streusel topping generously over each muffin.

9. Bake in the preheated oven at 350°F (175°C) for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean. If your oven tends to run cool, you may want to increase the temperature to 375°F (190°C) to achieve a nice round top.

10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.

Expert Tips & Tricks

• For an extra burst of flavor, try adding a teaspoon of lemon zest to the batter. The citrus complements the rhubarb beautifully.

• If you’re short on time, you can prepare the dry ingredients and streusel topping ahead of time and store them in airtight containers at room temperature.

• To prevent the muffins from sticking, even with liners, ensure your muffin tin is of good quality. If you notice sticking is still an issue, use a double layer of liners.

• If your rhubarb is particularly tart, you can soak the chopped rhubarb in a little sugar for about 30 minutes before adding it to the batter. This will help to mellow out the acidity.

Serving & Storage Suggestions

These muffins are best enjoyed warm, straight from the oven. They are delicious on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftover muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, simply microwave for a few seconds or warm in a low oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	416.4 kcal	N/A
Calories from Fat	120 g	29%
Total Fat	13.3 g	20%
Saturated Fat	2.6 g	12%
Cholesterol	17.5 mg	5%
Sodium	393.9 mg	16%
Total Carbohydrate	70.8 g	23%
Dietary Fiber	1.5 g	5%
Sugars	47.3 g	N/A
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for proper binding.
• Dairy-Free: Use a non-dairy milk alternative, such as almond milk or soy milk, in place of the whole milk. You can also substitute the margarine in the streusel topping with a dairy-free butter substitute.
• Vegan: In addition to the dairy-free substitutions, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).
• Seasonal Adaptation: In the fall, try adding a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor. You could also substitute some of the rhubarb with cranberries for a festive twist.
• Nutty Variation: Add chopped walnuts or pecans to the streusel topping for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen rhubarb in this recipe?
A: Yes, you can use frozen rhubarb. Be sure to thaw it completely and drain any excess liquid before adding it to the batter.

Q: What if I don’t have strawberry applesauce?
A: Regular applesauce works just as well! The strawberry flavor is subtle, so the difference won’t be noticeable.

Q: How do I prevent the muffins from sticking to the liners?
A: Lightly spray both the muffin tin and the liners with non-stick cooking spray. This provides an extra layer of protection.

Q: Can I make these muffins ahead of time?
A: Yes, you can bake the muffins ahead of time and store them at room temperature for up to 3 days. For longer storage, freeze them and thaw as needed.

Q: My muffins are browning too quickly. What should I do?
A: If your muffins are browning too quickly, tent the muffin tin with aluminum foil for the last few minutes of baking. This will prevent them from burning.

Final Thoughts

These Calgary Stampede Rhubarb Muffins are more than just a baked treat; they’re a celebration of simple, wholesome ingredients and the joy of baking from scratch. The combination of sweet and tart flavors, combined with the satisfying crumb and crunchy streusel topping, is sure to bring a smile to your face. I encourage you to give this recipe a try and experience the magic of homemade muffins. Don’t hesitate to share your creations and any variations you come up with – I’d love to hear about your baking adventures! Consider pairing these muffins with a cup of freshly brewed coffee or a glass of cold milk for the perfect afternoon snack.