Rhubarb Muffins
Deliciously tart and sweet Rhubarb Muffins are easy to make and perfect for breakfast or a snack, featuring a soft crumb and delightful aroma.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This will provide the soft, fluffy base.
- 3/4 cup packed light brown sugar Adding a rich, caramel undertone to the muffins.
- 2 teaspoons baking powder Essential for that delightful rise.
- 1/2 teaspoon baking soda Another helper to make everything light and airy.
- 1/2 teaspoon fine salt To enhance the flavors brilliantly.
- 1 teaspoon ground cinnamon Infusing warm sweetness.
- 1/4 teaspoon ground ginger For a subtly spicy kick.
Wet Ingredients
- 2 large eggs at room temperature Binding everything together.
- 3/4 cup buttermilk Imparting moistness and a gentle tang.
- 1/2 cup neutral oil (such as canola or avocado oil) For a tender, moist crumb.
- 2 teaspoons vanilla extract Adding a sweet aromatic essence.
Main Ingredients
- 2 cups fresh rhubarb, trimmed and finely chopped The star of the show, vibrant and tart.
- 2 tablespoons granulated sugar To sprinkle on top for a sweet crunch.
- 1/2 teaspoon ground cinnamon Mixed in with the sugar for that extra touch of warmth.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger until evenly combined.
- In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
- Toss the chopped rhubarb into the dry ingredients, ensuring the pieces are lightly coated with flour.
- Pour the wet ingredients into the dry ingredients and gently fold until no dry flour remains.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Stir the granulated sugar and cinnamon together in a small bowl, then sprinkle it over the tops of the batter.
Baking
- Bake for 18-20 minutes, or until the tops spring back lightly when touched.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Serve warm or at room temperature.
Notes
For extra moist muffins, consider adding a tablespoon or two of sour cream to the wet ingredients. You can also experiment with different spices like nutmeg or cardamom for a unique twist. If you prefer a sweeter muffin, feel free to increase the amount of brown sugar used. Store leftover muffins in an airtight container at room temperature for up to three days or freeze them in a zip-top bag for up to three months.