Is it me or… is spring slowly settling in? The birds are singing, the wind doesn’t feel as cold anymore and the sun shines hot. My mind is filled with ideas of what I should grow on my tiny balcony and all the possible things I will toss on the BBQ this summer. But first, rhubarb! It made its first appearance at the fruit market this week and I couldn’t resist getting a few stems to bring back home.

However, I am still feeling a bit in a winter lazy mode, so I wanted to come up with an easy and simple recipe. None of that creaming the butter and sugar or separating the eggs. I want to throw everything in one bowl and more importantly, I didn’t want to spend an hour doing dishes after. So I came up with these muffins, which I think are even more tasty the next day and will last for a little while, so you can have these with your coffee in the morning all week long. Maybe outside if the weather is kind enough. If you love carrot cake, you’re gonna love this fresher spring take on it. I used parsnips, which are at their best around this time of the year. If you have leftover crumble from the apple crisp recipe in your freezer, go ahead and use it.

12 muffins


25 g (1/3 Cup) rolled oats
25 g (3 tbsp) all-purpose flour
50 g (1/4 cup) brown sugar
30 g (1/4 cup) sliced almonds
1/4 tsp salt
45 g (3 tbsp) unsalted butter, cut in 1 cm pieces

180 ml (3/4 cup) grape seed oil
250 g (1 1/4 cup) raw cane or granulated sugar
1/2 tsp salt
3 large eggs
1 tsp vanilla extract
190 g (1 1/2 cup) all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground ginger
260 g (1 1/2 cup) peeled and grated parsnips
130 g (1 cup) rhubarb, cut in small pieces of 1 cm


Heat oven to 350ºF. Line a muffin pan with baking cups.

For the crumble, in a bowl, whisk the oats, flour, brown sugar, almonds and salt. Add the butter and using your fingertips, break in the butter until you get a crumbly texture. Reserve.

In another bowl, whisk the oil, sugar, salt, eggs and vanilla. Add the flour, baking powder, baking soda and ground ginger and whisk until these ingredients are just evenly distributed. Add the grated parsnip and rhubarb and fold them in with a spatula. Transfer the batter to your muffin pan filling them to the top. Top each with some crumble and bake in the oven for 30 minutes or until a toothpick comes out clean. Remember each oven is different so keep an eye on them. These muffins are delicious the day of, but they keep well for a few days in an airtight container at room temperature.


The crumble can be prepared the day before and kept in the refrigerator. You can also make a double recipe of the crumble and place half in the freezer for up to 3 months to add to muffins or pies.

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Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.