rhubarb muffins
These rhubarb muffins are perfectly soft, tender, and slightly sweet, offering a delightful contrast between the tartness of rhubarb and the sweetness of the batter. They’re great for cozy mornings or afternoon snacks and can be enjoyed fresh out of the oven or frozen for later.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup chopped rhubarb
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamo
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped rhubarb gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
Enjoy fresh out of the oven or store in an airtight container. They freeze well for up to 3 months.