Rhubarb Muffins
These rhubarb muffins are soft, moist, and packed with fresh rhubarb for a tangy flavor.
Equipment
- Mixing bowl
- Muffin tin
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 eggs
- ½ cup melted butter (or oil)
- ¾ cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1½ cups rhubarb, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add melted butter, milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
You can add nuts or spices for extra flavor. Store leftovers in an airtight container.