Description
Rhubarb muffins are a delightful balance of tangy and sweet, perfect for any occasion. Bursting with vibrant flavors, these moist treats are a nostalgic reminder of springtime gatherings. With a warm aroma that fills your kitchen, these muffins are not only easy to make but also sure to impress friends and family alike. Enjoy them fresh from the oven or as a sweet snack throughout the week.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 1 cup whole milk (or non-dairy alternative)
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Prepare a muffin tin with liners or grease it lightly.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with melted butter, milk, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined.
- Carefully mix in chopped rhubarb.
- Spoon the batter into the muffin tin, filling each cup two-thirds full.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Allow to cool slightly before enjoying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg