Description
Scrumptious rhubarb muffins combine tangy fruit with sweet batter for a delightful breakfast treat. Moist crumb and delicate flavor make these muffins a perfect companion to morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups chopped rhubarb (fresh or frozen)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
Wet Ingredients:
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients and Extras:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Turbinado sugar for sprinkling (optional)
Instructions
- Prepare the oven by heating to 375F (190C) and arrange paper liners in a muffin tin.
- Create the dry mixture by thoroughly whisking flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Prepare the liquid components by blending buttermilk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Gently combine wet and dry ingredients, stirring until just incorporated to maintain a tender texture.
- Incorporate chopped rhubarb, optional nuts, and cinnamon into the batter using a gentle folding technique.
- Distribute the batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising.
- Optional: Sprinkle turbinado sugar across the muffin tops for added crunch and sweetness.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow muffins to rest in the tin for 5 minutes to set, then carefully transfer to a wire rack for complete cooling.
Notes
- Swap buttermilk with plant-based milk for a dairy-free version that maintains moisture and tenderness.
- Add a sprinkle of ground ginger or cardamom to enhance the rhubarb’s tangy flavor profile without overwhelming the muffin.
- Prevent rhubarb from sinking by tossing chopped pieces in a light dusting of flour before folding into the batter.
- Freeze extra muffins for up to 3 months by wrapping individually in plastic wrap and storing in an airtight container for quick breakfast or snack options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg