Description
These Rhubarb Muffins are soft, moist, and perfectly balanced between sweet and tart. Bursting with fresh rhubarb and topped with a lightly crisp golden top, they make a delicious breakfast or snack.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 1/2 cup buttermilk or yogurt
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb, chopped
Instructions
Instructions
- Preheat oven: Set to 375°F (190°C) and line a muffin tin.
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: Whisk oil, eggs, buttermilk, and vanilla.
- Combine: Stir wet ingredients into dry ingredients until just combined.
- Add rhubarb: Fold in chopped rhubarb.
- Fill: Divide batter evenly into muffin cups.
- Bake: Bake 18–22 minutes until golden and a toothpick comes out clean.
- Cool: Let cool slightly before serving.
Notes
For a crunchy topping, sprinkle sugar or a streusel on top before baking. You can mix in strawberries or nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: rhubarb muffins, fruit muffins, breakfast muffins, easy muffins