Rhubarb or Other Fruit Muffins
Brighten up your mornings or snack time with these delightful Rhubarb or Other Fruit Muffins—a versatile and crowd-pleasing recipe that’s bursting with flavor. Featuring a tender, cinnamon-kissed muffin base, these treats are studded with juicy chunks of rhubarb or the fruit of your choice for a customizable twist. Perfectly balanced between sweet and tangy, these muffins achieve a bakery-style texture with the help of creamy butter, a touch of vanilla, and just the right amount of milk. With a sprinkling of coarse sugar on top for a sparkling, crunchy finish, they’re as beautiful as they are delicious. Ready in under 40 minutes and yielding 12 generously sized muffins, this recipe is perfect for brunch gatherings, lunchboxes, or an afternoon pick-me-up. Whether you’re a rhubarb enthusiast or craving a seasonal fruit muffin, this one is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.75 cup milk
- 1.5 cups rhubarb or other fruit (chopped)
- 2 tablespoons optional: coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the chopped rhubarb or fruit of your choice into the batter, ensuring the pieces are evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle the tops of the muffins with a little coarse sugar for added texture and sweetness.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 437.3 g | 159% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 237.7 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1361 mg | 29% | |
*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.
