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Rhubarb Muffins

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Delicious rhubarb muffins that perfectly balance sweet and tart flavors, making them a delightful treat for breakfast or snacks.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 cup rhubarb, chopped
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Whisk together the all-purpose flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternately adding the milk until just combined.
  6. Fold in the chopped rhubarb with a spatula, ensuring it’s evenly dispersed.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

Notes

For variations, consider adding nuts or swapping rhubarb for other fruits like blueberries.

Nutrition

Find it online: https://www.simplefamilydishes.com/rhubarb-muffins/