Rhubarb Muffins: Discover the Ultimate Homemade Delight
These Rhubarb Muffins are tender, flavorful, and perfectly balanced with sweet and tart notes. Made with pantry staples and fresh rhubarb, they’re a quick and delightful treat ideal for breakfast or snacking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, diced
Instructions
- Preheat oven to 375°F (190°C) to ensure even baking.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined.
- Fold in the diced rhubarb carefully to distribute evenly without overmixing.
- Grease or line a muffin tin with paper liners to prevent sticking.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy on their own or with a pat of butter.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Use fresh rhubarb for the best texture and flavor.
- For added crunch, sprinkle coarse sugar on top before baking.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freeze extra muffins in a sealed bag for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg