Moist & Tangy Rhubarb Muffins
Deliciously moist muffins that beautifully balance sweetness with a tangy burst from fresh or frozen rhubarb, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar Adjust based on tartness of rhubarb
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk Can substitute with milk and a splash of vinegar
- 1 large egg
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Main Ingredients
- 1.5 cups diced rhubarb Fresh or frozen
- 1 tablespoon cinnamon Optional for flavor variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, vegetable oil, and vanilla extract together until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; the batter should be slightly lumpy.
- Gently fold in the diced rhubarb.
Baking
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. They freeze well for up to 3 months.