Rhubarb Muffins
Warm, homemade rhubarb muffins are the perfect blend of sweet and tart, offering a delightful treat for any occasion. Their soft, fluffy texture and vibrant color make them visually appealing and irresistibly delicious. Whether you enjoy them for breakfast, as a snack, or dessert, these muffins are sure to impress family and friends alike. With a simple preparation process and easy-to-follow instructions, baking these delightful treats will become a cherished memory in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup whole milk
- ½ cup melted butter
- 1 ½ cups fresh rhubarb (chopped)
- ½ tsp cinnamon (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with grease or paper liners.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In another bowl, beat eggs and sugar until fluffy; mix in melted butter and milk.
- Combine wet and dry ingredients gently without over-mixing.
- Fold in chopped rhubarb carefully.
- Spoon batter into muffin tins about two-thirds full.
- Bake for 20-25 minutes until golden brown; check with a toothpick for doneness.
- Allow muffins to cool in the tin for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor variations, consider substituting rhubarb with apples or berries. Incorporate nuts or chocolate chips for an exciting twist on texture. Store muffins in an airtight container at room temperature for up to three days.