Rhubarb Muffins
Rhubarb Muffins are a delightful blend of sweet and tart flavors, perfectly complemented by a crumbly topping. These fluffy treats are easy to make and ideal for any occasion, from spring gatherings to cozy breakfasts. With simple ingredients and foolproof techniques, you’ll impress family and friends with these vibrant, Instagram-worthy muffins that are sure to become a beloved recipe in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 tsp cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it lightly.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and optional cinnamon.
- In another bowl, beat together eggs, vegetable oil, and milk until well blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in the chopped rhubarb until evenly distributed.
- Fill each muffin cup two-thirds full with batter. Bake for 20-25 minutes until golden brown and springy to the touch.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Substitute half of the flour with almond flour for a nutty flavor. Use yogurt instead of sour cream for added moisture. Store muffins in an airtight container at room temperature for up to three days or freeze them for up to three months.