Description
These soft and fluffy rhubarb muffins are the perfect balance of sweet and tart. With a moist texture and a hint of cinnamon, they make a great breakfast or snack!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar (brown or white)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 egg
- ⅓ cup melted butter or oil
- 1 tsp vanilla extract
- 1 ½ cups rhubarb, chopped
Instructions
1️⃣ Preheat oven to 375°F (190°C) and line a muffin tin with liners.
2️⃣ In a bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
3️⃣ In another bowl, mix buttermilk, egg, melted butter, and vanilla.
4️⃣ Gradually add wet ingredients to dry ingredients, stirring until just combined.
5️⃣ Gently fold in the chopped rhubarb.
6️⃣ Divide the batter evenly among the muffin cups.
7️⃣ Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Let cool slightly before enjoying!
Notes
✔️ Sprinkle sugar on top before baking for a slight crunch.
✔️ Swap half the rhubarb for strawberries for extra sweetness.
✔️ Store in an airtight container for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 kcal
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g