Deliciously Fluffy Rhubarb Muffins for Spring Mornings

Irresistibly scrumptious Rhubarb Muffins with a perfect balance of sweet and tart flavors, ideal for breakfast or snack.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

1 cup Rhubarb Fresh or frozen, chopped
2 cups All-purpose flour
1 cup Granulated sugar Feel free to reduce slightly
1 tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 large Egg Use a flax egg for vegan option
1 cup Buttermilk or milk + vinegar
1/2 cup Vegetable oil or melted butter
1 tsp Vanilla extract
1 tsp Cinnamon or nutmeg Optional

Equipment

Oven
Muffin tin
Mixing bowls
Whisk
spatula

Method

Step-by-Step Instructions for Rhubarb Muffins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional spices.
In another bowl, whisk together the egg, sugar, oil, vanilla, and buttermilk until smooth.
Gently combine the wet and dry ingredients, stirring until just mixed, with some lumps remaining.
Fold in the chopped rhubarb gently to avoid breaking it down.
Fill each muffin cup about ¾ full with the batter.
Bake for 18 to 22 minutes or until golden brown and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Serve warm with butter or whipped cream and enjoy the seasonal flavors!

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