Rhubarb Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 large egg
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups rhubarb, chopped into small pieces
- ½ cup chopped nuts (optional)
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.
Find it online: https://yumfamilyrecipes.com/rhubarb-muffins-recipe/
