Rhubarb is one of those ingredients that’s truly a hallmark of spring, and if you’ve never baked with it before, these Rhubarb Muffins are a great way to start. With their sweet-tart flavor, these muffins offer the perfect balance of tangy rhubarb and rich, fluffy texture. Whether you’re enjoying them as a morning treat or an afternoon snack, they’re bound to become your new favorite springtime recipe!
Why You’ll Love These Rhubarb Muffins?
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Sweet and Tangy: The rhubarb gives the muffins a lovely tartness that pairs perfectly with the sweetness of the muffin batter.
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Simple Ingredients: No fancy ingredients required. Just simple, pantry staples mixed with fresh rhubarb.
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Perfect for Breakfast or Snack: These muffins are versatile enough to serve for breakfast, brunch, or as a midday pick-me-up.
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Freezable: These muffins freeze well, so you can bake a batch and enjoy them for weeks to come!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb, chopped into small pieces
- 1 tbsp flour (for tossing rhubarb)
Instructions:
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Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
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Prepare the Rhubarb:
In a small bowl, toss the chopped rhubarb with 1 tablespoon of flour. This helps prevent the rhubarb from sinking to the bottom of the muffins while baking.
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Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
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Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, vegetable oil, sour cream (or yogurt), and vanilla extract until smooth.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
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Fold in the Rhubarb:
Gently fold in the rhubarb pieces, making sure they are evenly distributed throughout the batter.
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Scoop & Bake:
Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool & Enjoy:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Cooking Tool
A muffin tin is an essential tool for making these delicious Rhubarb Muffins. This versatile bakeware allows you to easily portion and bake perfect muffins every time. With a non-stick or lined muffin tin, you can ensure your muffins come out beautifully without sticking, making cleanup a breeze.
Why it’s essential: A muffin tin ensures even baking and consistent muffin size, giving you a perfect batch every time. Plus, it’s not just for muffins—it’s great for cupcakes, mini quiches, and other baked treats.