Description
These delicious Rhubarb Muffins are the perfect balance of sweet and tangy, with a tender crumb and golden-brown tops. Packed with fresh rhubarb pieces and a hint of cinnamon, they’re ideal for breakfast, brunch, or an afternoon snack. Easy to make and bursting with flavor!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh rhubarb, finely chopped
Instructions
- Prepare the rhubarb and dry ingredients by washing and chopping rhubarb, then whisking together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar until light and fluffy, then add eggs one at a time followed by vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, mixing just until combined, then gently fold in chopped rhubarb.
- Preheat oven to 375°F (190°C), fill muffin tin cups ⅔ full with batter, and bake for 18-22 minutes until a toothpick comes out clean.
Notes
- Use fresh rhubarb for best flavor and texture.
- If rhubarb is too tart, toss with 1-2 tbsp sugar before adding to batter.
- For extra moisture, add strawberries or blueberries.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb muffins, rhubarb muffins recipe, easy rhubarb muffins, homemade muffins, breakfast muffins, rhubarb recipes