Rhubarb Muffins: A Tangy Treat You’ll Bake Again and Again
Moist and fluffy rhubarb muffins with the perfect balance of sweet and tart. A simple yet irresistible treat that’s perfect for breakfast or snacking.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Muffin Tin
- Ice Cream Scoop (optional)
- Cooling Rack
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk or milk + 1 tbsp lemon juice
- 2 cups chopped rhubarb fresh or frozen, drained
- 1 tsp vanilla extract optional
For the Topping
- 2 tbsp coarse sugar or cinnamon sugar
Instructions
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined. Gently fold in chopped rhubarb.
- Spoon batter into muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a rack.
Video
Notes
To make muffins even more tender, let the batter rest for 10 minutes before baking. You can also add 1/2 tsp cinnamon for extra warmth.
