Description
These Rhubarb Muffins are a delightful treat bursting with the fresh, tangy flavor of rhubarb. They are moist, tender, and perfect for breakfast, a snack, or dessert. The crunchy sugar topping adds a sweet contrast to the tartness of the rhubarb.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tablespoons coarse sugar for topping (optional)
Dry Ingredients:
Wet Ingredients:
Additional:
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Beat in eggs and vanilla, then stir in buttermilk.
- Combine wet and dry ingredients: Add the dry ingredients to the wet and mix gently until just combined.
- Add extras: Fold in rhubarb and nuts if using.
- Fill muffin cups: Divide the batter evenly among the muffin cups and sprinkle tops with coarse sugar if desired.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- These muffins freeze well—store in an airtight container or freezer bag for up to 2 months.
- For a sweeter muffin, increase the granulated sugar to 1/2 cup.
- Add a streusel topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
