Cherry Rhubarb Tarragon Muffins
These Cherry Rhubarb Tarragon Muffins are a celebration of vibrant flavors and wholesome ingredients. Each muffin is studded with juicy, sweet cherries and tart rhubarb, creating a delightful balance of fruitiness in every bite. The addition of fresh tarragon lends a subtle, aromatic herbal note that elevates the muffins beyond the ordinary, making them truly unique. The batter is naturally sweetened, keeping the muffins moist and tender without the need for refined sugar.
Beyond their delicious taste, these muffins offer a nutritious boost thanks to rhubarb. Rhubarb is rich in vitamin K, which supports strong bones and healthy blood clotting, and is packed with antioxidants like anthocyanins and polyphenols that help protect against inflammation and chronic diseases. It’s also a good source of dietary fiber, aiding digestion and helping to lower cholesterol levels, while its low calorie content makes it a smart addition to a healthy diet
Perfect for breakfast, brunch, or a nourishing snack, these muffins are a wonderful way to showcase seasonal produce and fresh herbs. Enjoy them warm from the oven, topped with a pat of butter or a drizzle of honey, and savor the delicious harmony of sweet, tart, and herbal flavors.
Cherry Rhubarb Tarragon Muffins
Ingredients
- 1 1/2 tbsp melted butter
- 1/4 cup finely chopped nuts or rolled oats
- 1 1/2 tsp pure maple syrup or raw honey
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- Pinch of salt
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp ground flax seed
- ½ cup chopped rhubarb (fresh or frozen)
- ½ cup chopped cherries (fresh or frozen)
- 1 large egg
- ⅓ cup plain kefir
- 1 ½ ripe bananas, mashed (about ¾ cup)
- 2 tbsp pure maple syrup or honey
- 1/2 tsp vanilla extract
- 2 tsp fresh tarragon, finely chopped (or 1 tsp dried)
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin or line with paper liners.
- Prepare the Spiced Crumble: In a small bowl, mix together melted butter, nuts or oats, maple syrup or honey, cinnamon, ginger, and salt until crumbly. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch.
- Gently toss chopped rhubarb, strawberries, and tarragon into the dry mixture to coat.
- In a separate bowl, whisk together melted butter, egg, kefir, mashed banana, maple syrup or honey, milk, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Divide batter evenly among the 6 muffin cups. Sprinkle each with the spiced crumble topping.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- If using frozen fruit, do not thaw. The baking time may need to be slightly longer as the fruit will need to thaw while baking.