Rhubarb Muffins

Soft, moist, and bursting with irresistible tartness, these homemade Rhubarb Muffins are the perfect treat to showcase the unique flavor of fresh rhubarb. Made from scratch with a harmonious blend of cinnamon-spiced batter and tender rhubarb chunks, these muffins are easy to prepare in just 35 minutes. The optional cinnamon-sugar topping adds a delightful crunch and caramelized sweetness. Ideal for breakfast, brunch, or a midday snack, this versatile recipe is a must-try for when rhubarb is in season. Plus, with its simple ingredients and one-bowl mixing method, this recipe is beginner-friendly and oh-so-satisfying. Bake a batch and savor the perfect balance of sweet and tangy in every bite!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 teaspoons ground cinnamon
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 1 unit large egg
• 1.5 teaspoons vanilla extract
• 1.5 cups fresh rhubarb (chopped into small pieces)
• 2 tablespoons brown sugar (optional, for topping)
• 1 tablespoons granulated sugar (optional, for topping)
• 0.5 teaspoons ground cinnamon (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.

Step 3

In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and well blended.

Step 4

Create a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until just combined; do not overmix.

Step 5

Carefully fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

For an optional topping, mix together the brown sugar, granulated sugar, and ground cinnamon in a small bowl. Sprinkle this mixture evenly over the tops of the muffin batter.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1108.5 grams (1108.5g)

Amount per serving	% Daily Value*
Calories	2978

Total Fat 120.20g	154%
Saturated Fat 21.60g	108%
Polyunsaturated Fat 67.70g
Cholesterol 213mg	71%
Sodium 3048mg	133%
Total Carbohydrate 450.50g	164%
Dietary Fiber 12.20g	44%
Total Sugars 253.60g
Protein 40.90g	82%

Vitamin D 168IU	840%
Calcium 566mg	44%
Iron 13mg	72%
Potassium 1287mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 5.4%

Carbs: 59.1%