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Rhubarb Muffins

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Soft, tender rhubarb muffins with a perfect balance of sweet and tart flavor, ideal for breakfast, snacks, or a light seasonal dessert.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 large eggs
  • 3/4 cup milk or buttermilk
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh rhubarb, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
  2. Chop the rhubarb into small pieces and set aside.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, whisk together eggs, milk, oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir gently just until combined.
  6. Fold in the chopped rhubarb, being careful not to overmix.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep muffins tender.
  • Frozen rhubarb can be used if thawed and well drained.
  • A crumb topping adds extra texture and sweetness.

Nutrition

Find it online: https://recipesbyliza.com/rhubarb-muffins/