Description
A delightful recipe for rhubarb muffins that perfectly balances tart and sweet flavors, ideal for breakfast or snacks.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk (or milk with 1 teaspoon vinegar)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, diced
For the Streusel Topping (Optional but Delicious!):
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold butter, cubed
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the wet ingredients: melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the diced rhubarb until evenly distributed.
- Fill the muffin tins about ¾ full with the batter.
- Bake in the preheated oven for 18-22 minutes or until golden brown.
- Let the muffins cool in the tin for a few minutes before transferring to a cooling rack.
Notes
- Choose vibrant, firm rhubarb stalks for the best flavor.
- Optional streusel topping adds a delightful crunch.
- Store leftover muffins in an airtight container or freeze for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: rhubarb muffins, baking, dessert, breakfast, snacks