Why You’ll Love Rhubarb Muffins Recipe Recipe

Rhubarb muffins are a great way to incorporate the unique tartness of rhubarb into a sweet treat. The muffins are moist, light, and perfectly sweetened to balance out the natural tartness of the rhubarb. With simple ingredients and easy preparation, they make for a quick and delicious breakfast or snack. These muffins also freeze well, allowing you to enjoy them anytime you want.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups rhubarb, diced
1 tablespoon sugar (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk together the oil, egg, vanilla extract, and buttermilk until well combined.
Slowly add the dry ingredients into the wet ingredients, stirring just until incorporated. Be careful not to overmix.
Gently fold in the diced rhubarb, making sure it is evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Sprinkle a little sugar over the tops of the muffins for a touch of sweetness and a nice golden finish.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 15 minutes
Cook time: 18-20 minutes
Total time: 35-40 minutes

Variations

Add-ins: Try mixing in some chopped nuts (like walnuts or pecans) or a handful of dried cranberries to add more texture and flavor.
Spices: For a more fall-inspired flavor, add a pinch of ground ginger or cloves.
Glaze: Drizzle a simple powdered sugar glaze over the muffins for an extra touch of sweetness.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.
Freezing: Muffins can be frozen for up to 3 months. To freeze, wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to eat, simply thaw them at room temperature or warm them up in the microwave for 20-30 seconds.
Reheating: To reheat muffins, place them in the microwave for 15-20 seconds or heat them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just be sure to thaw it and drain any excess moisture before adding it to the batter.

2. Can I substitute the buttermilk with regular milk?

Yes, you can substitute regular milk for buttermilk, but the muffins might be slightly less tangy. To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill it with milk to the 1/2 cup mark.

3. Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by using a 1:1 gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free.

4. How can I make these muffins sweeter?

If you prefer sweeter muffins, you can increase the sugar to 3/4 cup or add a bit of honey or maple syrup to the batter.

5. Can I add other fruits along with rhubarb?

Absolutely! Strawberries pair wonderfully with rhubarb, so feel free to add some diced strawberries to the batter for a fruity twist.

6. What can I use if I don’t have vegetable oil?

You can substitute vegetable oil with melted butter, coconut oil, or even yogurt for a different flavor profile.

7. Can I make these muffins in mini muffin tins?

Yes, you can make these muffins in a mini muffin tin. Just reduce the baking time to about 10-12 minutes, checking with a toothpick for doneness.

8. How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs, but no wet batter. They should also spring back when lightly pressed on top.

9. Can I add a crumb topping to these muffins?

Yes, you can top your muffins with a crumb topping before baking. Mix together sugar, butter, and flour to make a simple crumb mixture and sprinkle it over the batter.

10. Can I use a different type of flour for this recipe?

You can experiment with whole wheat flour or almond flour, but keep in mind the texture and flavor may differ. If using whole wheat, try half whole wheat and half all-purpose flour for a lighter result.

Conclusion

These rhubarb muffins are the perfect treat for any time of day. With a tender crumb, a touch of cinnamon, and the delightful tang of fresh rhubarb, they are sure to become a favorite in your baking repertoire. Whether enjoyed fresh out of the oven or stored for later, they make for a delicious snack or breakfast. So, grab some rhubarb and start baking these delectable muffins today!

Rhubarb Muffins Recipe

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These rhubarb muffins are the perfect treat for spring and summer! Soft, fluffy, and bursting with fresh rhubarb, they make a delicious addition to any breakfast or snack. This easy recipe uses simple ingredients and is sure to please anyone who loves the tangy flavor of rhubarb.

Author: Emily
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk the egg, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently to combine. Do not overmix; the batter should be slightly lumpy.
Gently fold in the chopped rhubarb and nuts (if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a sweeter muffin, you can increase the sugar to 1 cup.
Fresh or frozen rhubarb can be used in this recipe.
If using frozen rhubarb, do not thaw it before adding it to the batter.
Optional: Sprinkle sugar on top of the muffins before baking for a crunchy topping.