Description
Delightful rhubarb muffins that combine sweet and tart flavors with a soft, fluffy texture, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar (lightly packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh rhubarb, diced
- 1 tablespoon flour (for tossing rhubarb)
- Turbinado or cinnamon sugar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
- Toss the diced rhubarb with 1 tablespoon of flour, then gently fold it into the batter.
- Divide the batter evenly among the muffin cups. If you like, sprinkle with turbinado or cinnamon sugar on top.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: rhubarb, muffins, breakfast, baking, sweet snack