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Rhubarb Muffins

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Soft and tender rhubarb muffins with a perfect balance of sweetness and tanginess, making them ideal for breakfast, snacks, or a light dessert.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rhubarb, chopped

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped rhubarb carefully without overmixing.
  6. Divide the batter evenly among muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature.

Notes

  • Add a cinnamon sugar topping for a crunchy finish.
  • Mix in strawberries for a classic strawberry-rhubarb variation.
  • Use whole wheat flour for a heartier texture.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze muffins for up to 2 months for longer storage.
  • Do not eat rhubarb leaves as they are not safe to consume.

Nutrition

Find it online: https://thefamilycooking.com/rhubarb-muffins/