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Rhubarb Muffins

Delicious rhubarb muffins that perfectly capture the taste of spring with a moist and flavorful texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup Rhubarb, chopped finely Use fresh rhubarb if available.
  • 2 cups All-purpose flour Any flour from the pantry works.
  • ¾ cup Granulated sugar Essential for sweetness.
  • ½ cup Brown sugar, packed Adds moisture and depth.
  • 2 tsp Baking powder Crucial for muffin rise.
  • ½ tsp Sea salt Balances sweetness.
  • 2 Eggs Binds ingredients together.
  • ½ cup Butter, melted Adds flavor and aroma.
  • ½ cup Milk Any type works (almond, oat, cow).
  • 1 tsp Vanilla extract A classic for baking.
  • ½ tsp Cinnamon (optional) For a cozy flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Whisk together.
  3. In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently to combine.
  5. Fold in the chopped rhubarb.
  6. Spoon the batter into a lined muffin tin, filling each about ¾ full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until golden brown and springy to the touch.
  2. Let cool in the tin for about 5 minutes, then transfer to a wire rack.

Notes

Use a scoop for even muffin sizes. Enjoy warm with butter or jam. Let kids decorate with icing for added fun!