Rhubarb Muffins Recipe
Bake a batch of delicious rhubarb muffins featuring fresh or frozen rhubarb, buttermilk, and optional nuts. Perfect for a tasty breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped rhubarb (fresh or frozen)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped rhubarb and optional nuts and cinnamon.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle the tops with turbinado sugar if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or frozen rhubarb; if using frozen, do not thaw before adding to the batter.
- Add a sprinkle of cinnamon for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
Find it online: https://avarecipes.com/rhubarb-muffins-recipe/