Rhubarb Muffins Recipe
Rhubarb Muffins Recipe
Table of Contents
Rhubarb Muffins Recipe
Delight in the tangy sweetness of our Rhubarb Muffins Recipe! Perfect for breakfast or a midday snack, these moist muffins are packed with fresh rhubarb and a hint of cinnamon, making them a seasonal favorite. Easy to make and utterly delicious, they are sure to become a staple in your baking routine.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups rhubarb, chopped (fresh or frozen)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, egg, vanilla extract, and milk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
- Add Rhubarb: Fold in the chopped rhubarb and optional nuts, ensuring they are evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Rhubarb Muffins Recipe
Delight in the tangy sweetness of our Rhubarb Muffins Recipe! Perfect for breakfast or a midday snack, these moist muffins are packed with fresh rhubarb and a hint of cinnamon, making them a seasonal favorite. Easy to make and utterly delicious, they are sure to become a staple in your baking routine.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups rhubarb chopped (fresh or frozen)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, egg, vanilla extract, and milk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
- Add Rhubarb: Fold in the chopped rhubarb and optional nuts, ensuring they are evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra sweetness, consider adding a crumble topping made of sugar, butter, and flour before baking.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Adjust the amount of sugar based on the tartness of your rhubarb.
