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Rhubarb Muffins

Delightful and simple rhubarb muffins with a tangy flavor, perfect for breakfast or a mid-afternoon snack.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • ¾ cup granulated sugar Use Walmart brand for cost effectiveness.
  • ¾ cup packed brown sugar Adds caramel flavor.
  • ½ cup vegetable oil Melted coconut oil can be used as a substitute.
  • 1 cup buttermilk Substitute with milk mixed with a teaspoon of vinegar.
  • 1 large egg Preferably from free-range chickens.
  • 1 teaspoon vanilla extract Use real vanilla if possible.
  • 2¾ cups all-purpose flour Standard all-purpose flour is fine.
  • 1 teaspoon baking soda
  • 3 cups rhubarb, diced Fresh is best, but frozen works.
  • ½ cup sugar For sprinkling on top.
  • ½ teaspoon ground cinnamon A pinch of warmth.
  • 1 tablespoon softened butter For greasing the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of kosher salt.
  3. In another bowl, combine ½ cup of melted unsalted butter, 1 large egg, ½ cup of buttermilk, and 1 tablespoon of vanilla extract. Whisk until smooth.
  4. Gently fold the wet ingredients into the dry ones, being careful not to overmix.
  5. Slice and sprinkle 1 cup of fresh rhubarb with sugar, let it sit for about 5 minutes, and then fold it into the batter along with an additional ½ cup of diced rhubarb.
  6. Spoon the batter into your muffin tins, filling them about ¾ full.
Baking
  1. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and transfer to a wire rack to cool completely.

Notes

Use a scoop for easier portioning. These muffins are great for breakfast or as a snack. Keep the rhubarb a secret from picky eaters!