Rhubarb Muffins
These delightful rhubarb muffins are perfect for a spring breakfast or brunch. The sweet and tart rhubarb is perfectly balanced with a tender crumb.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup chopped rhubarb
- 1 cup milk
- 0.5 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, combine sugars, rhubarb, milk, oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill muffin cups about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.