Rhubarb Muffins
Soft, moist, and bursting with irresistible tartness, these homemade Rhubarb Muffins are the perfect treat to showcase the unique flavor of fresh rhubarb. Made from scratch with a harmonious blend of cinnamon-spiced batter and tender rhubarb chunks, these muffins are easy to prepare in just 35 minutes. The optional cinnamon-sugar topping adds a delightful crunch and caramelized sweetness. Ideal for breakfast, brunch, or a midday snack, this versatile recipe is a must-try for when rhubarb is in season. Plus, with its simple ingredients and one-bowl mixing method, this recipe is beginner-friendly and oh-so-satisfying. Bake a batch and savor the perfect balance of sweet and tangy in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1 unit large egg
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh rhubarb (chopped into small pieces)
- 2 tablespoons brown sugar (optional, for topping)
- 1 tablespoons granulated sugar (optional, for topping)
- 0.5 teaspoons ground cinnamon (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and well blended.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until just combined; do not overmix.
Carefully fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
For an optional topping, mix together the brown sugar, granulated sugar, and ground cinnamon in a small bowl. Sprinkle this mixture evenly over the tops of the muffin batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 450.5 g | 164% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 253.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 566 mg | 44% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
