Description
Delight in these moist and tangy Rhubarb Muffins, perfect for spring breakfasts or a sweet snack. Made with fresh rhubarb, buttermilk, and a hint of cinnamon, these muffins offer a balanced blend of tartness and sweetness. Optional nuts add a delightful crunch, while a sprinkle of turbinado sugar on top gives a charming sugary finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup granulated sugar
Main Add-ins
- 1 ½ cups fresh rhubarb, diced
- ½ cup chopped walnuts or pecans (optional)
Topping
- 2 tablespoons turbinado or coarse sugar
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix wet ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, vanilla extract, egg, and granulated sugar until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients bowl. Stir gently just until the batter is moistened, being careful not to overmix to keep muffins tender.
- Fold in rhubarb and nuts: Gently fold in the diced fresh rhubarb and the chopped walnuts or pecans, if using, ensuring even distribution.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups. Sprinkle each muffin top with turbinado or coarse sugar to add a sweet, crunchy topping.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can use frozen rhubarb—just thaw it fully and drain well before adding to remove excess moisture.
- For sweeter muffins, increase the granulated sugar to 1 ¼ cups.
- These muffins freeze well and make a perfect treat for spring breakfasts or snacks.
