Description
Enjoy these moist and flavorful rhubarb muffins made with fresh ingredients. Perfect for breakfast, brunch, or an afternoon snack. Easy to make and packed with the sweet-tart taste of rhubarb.
Ingredients
- 2 cups diced rhubarb
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced rhubarb.
- Fill muffin cups about 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add a streusel topping for extra crunch and sweetness.
- Use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg