why make this recipe
These Rhubarb Muffins are quick, tart, and soft. They use simple pantry items and fresh rhubarb. They bake fast and make a good snack or breakfast. If you like rhubarb treats, you may also enjoy this brown sugar rhubarb cookies recipe for another easy rhubarb idea.
introduction
This recipe makes about 6 regular muffins. The batter is easy to mix by hand. The muffins have small pieces of rhubarb that give a bright, tart bite in each bite. You can make them any day with simple steps and no fancy tools.
how to make Rhubarb Muffins
Preheat the oven and line the muffin tin. Mix dry ingredients in one bowl and wet ingredients in another. Pour wet into dry and stir just until mixed. Fold in the diced rhubarb gently so the batter stays light. Spoon the batter into the cups and bake until a toothpick comes out clean.
Ingredients :
- 1 cup diced rhubarb
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced rhubarb gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
how to serve Rhubarb Muffins
Serve warm or at room temperature. A light spread of butter or cream cheese matches the tart rhubarb well. These muffins also go with a cup of tea or coffee for breakfast or a snack.
how to store Rhubarb Muffins
Store muffins in an airtight container at room temperature for 2 days. For longer storage, freeze cooled muffins in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
tips to make Rhubarb Muffins
- Dice rhubarb into small even pieces so it spreads through the batter.
- Do not overmix the batter; mix until the dry flour just disappears.
- Use room temperature milk and egg so the batter mixes evenly.
- Check muffins a minute or two before the time ends; ovens vary.
variation (if any)
- Add 1/4 cup chopped nuts or 1/4 cup raisins for texture.
- Swap half the sugar for brown sugar for a deeper flavor.
- Stir in 1/2 cup chopped strawberries with the rhubarb for a sweeter taste.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before folding into the batter.
Q: Can I make these gluten-free?
A: Yes. Use a 1-to-1 gluten-free flour blend and check the texture; you may need a touch more liquid.
Q: Can I reduce the sugar?
A: You can lower the sugar slightly, but rhubarb is tart, so keep some sugar to balance the flavor.
Q: How many muffins does this recipe make?
A: It makes about 6 regular muffins. You can double the recipe for a full dozen.
Q: Can I add a topping?
A: Yes. Sprinkle a little sugar or cinnamon sugar on top before baking for a light crust.
Print
Rhubarb Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Rhubarb Muffins are quick, tart, and soft, making them a great snack or breakfast option.
Ingredients
- 1 cup diced rhubarb
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced rhubarb gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
Serve warm or at room temperature. These muffins pair well with a light spread of butter or cream cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
