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Freshly baked rhubarb muffins on a wooden table

Rhubarb Muffins

Delightful Rhubarb Muffins with a sweet-tart twist, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups chopped rhubarb Fresh rhubarb, cut into small pieces
  • 0.5 cups sugar Divided into 1/4 cup for mixing with rhubarb and 1/4 cup for topping
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg Beaten
  • 0.5 cups milk
  • 0.25 cups vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
  2. In a bowl, mix the chopped rhubarb with 1/4 cup of sugar and set it aside.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate bowl, beat the egg, then add the milk, vegetable oil, and vanilla extract. Mix well.
  5. Slowly add the wet ingredients to the dry ingredients. Stir until just combined, then fold in the rhubarb.
  6. Divide the batter evenly among the muffin cups. Sprinkle the remaining sugar on top.
Baking
  1. Bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.

Notes

Ensure your rhubarb is fresh and cut into small pieces for even distribution in the batter. Do not overmix the batter; this can cause your muffins to be tough. Consider adding a bit more sugar for a sweeter muffin or topping with streusel before baking.