Description
Delightful muffins combining tart rhubarb with crunchy poppy seeds, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, diced
- Zest of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and gently fold them together until just mixed.
- Carefully fold in the diced rhubarb and lemon zest.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: rhubarb muffins, poppy seed muffins, breakfast treats