Perfect Rhubarb Muffins in Just 40 Minutes – Irresistible!
Delicious and easy-to-make rhubarb muffins with a perfect balance of tart and sweet flavors. Ideal for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Oven-baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, egg, buttermilk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in chopped rhubarb.
- Divide batter evenly into muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra sweetness, sprinkle muffin tops with coarse sugar before baking.
- Store in an airtight container for up to 3 days.
- Frozen rhubarb can be used; no need to thaw.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg