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–+ servings

Rhubarb Muffins

Delicious rhubarb muffins combining the tartness of fresh rhubarb with a soft, fluffy texture, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Baking
Cuisine American
Servings 12 muffins
Calories 190 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 ½ cups chopped rhubarb
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the egg, oil, buttermilk, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  • Fold in the chopped rhubarb carefully, being cautious not to overmix.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Optional: Drizzle with a simple glaze made of powdered sugar and milk for added sweetness.
  • Enjoy your freshly baked rhubarb muffins with a cup of tea or coffee!

Nutrition

Calories: 190kcalCarbohydrates: 28gProtein: 2gFat: 8gFiber: 1g
Keyword rhubarb muffins, baking, snacks, breakfast
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