Rhubarb Muffins Recipe

“`html

If you’re craving a delightful treat that perfectly balances tartness and sweetness, look no further than this Rhubarb Muffins Recipe. Bursting with vibrant chunks of rhubarb, tender crumb, and a subtle hint of cinnamon, these muffins are a true celebration of springtime in every bite. Whether you’re new to rhubarb or a longtime fan, these muffins offer a warm, comforting way to enjoy this unique ingredient, making them an instant favorite to bake over and over again.

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Rhubarb Muffins Recipe. Each component plays a crucial role—from the all-purpose flour that creates a soft, tender texture to the rhubarb which adds its signature tangy pop. The combination of brown and granulated sugar provides just the right balance of sweetness, while the cinnamon brings a cozy, aromatic touch. It’s a simple lineup that yields spectacular results.

• 2 cups all-purpose flour: The base for a light and fluffy muffin crumb.
• 1 teaspoon baking powder: Helps the muffins rise to fluffy perfection.
• 1 teaspoon baking soda: Works with the buttermilk to make the texture tender and moist.
• 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
• 1/2 teaspoon ground cinnamon: Adds a subtle warmth that pairs wonderfully with rhubarb.
• 1/2 cup granulated sugar: Provides sweetness without overpowering the fruit.
• 1/4 cup brown sugar, packed: Adds a hint of molasses depth and moistness.
• 1/2 cup unsalted butter, softened: Offers richness and a tender crumb.
• 2 large eggs: Bind the ingredients and contribute to the muffins’ structure.
• 1 teaspoon vanilla extract: Gives a lovely fragrant lift that complements the rhubarb.
• 1/2 cup buttermilk: Keeps the batter moist and tender with a slight tang.
• 2 cups rhubarb, chopped (fresh or frozen): The star ingredient that brightens each morsel.
• Optional: 1 tablespoon coarse sugar for topping: For a delightful crunchy finish.

How to Make Rhubarb Muffins Recipe

Step 1: Prepare the Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Meanwhile, grease a 12-cup muffin tin or line it with paper liners to ensure easy removal of your muffins later.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This ensures that all the dry components are evenly distributed for a perfectly balanced batter.

Step 3: Cream Butter and Sugars

In a separate bowl, beat the softened butter with the granulated and brown sugars until the mixture is creamy and smooth. This step is the secret to soft, tender muffins packed with flavor.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add that warm, inviting flavor that ties everything together.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet mixture gradually, alternating with the buttermilk. Mix just until everything is combined—overmixing can make muffins tough, and we want them soft and light.

Step 6: Fold in Rhubarb

Gently fold in the chopped rhubarb, ensuring even distribution without breaking down the rhubarb too much. This way, each muffin gets a beautiful burst of tangy goodness.

Step 7: Fill Muffin Cups and Bake

Divide the batter evenly into the prepared muffin cups. For an optional finishing touch, sprinkle a bit of coarse sugar on top of each muffin for a delightful crunchy topping. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.

Step 8: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This step helps them hold their shape and finish their stop-in-the-name-of-deliciousness moment perfectly.

How to Serve Rhubarb Muffins Recipe

Garnishes

Sprinkle a light dusting of powdered sugar or a dollop of whipped cream on top to elevate your Rhubarb Muffins Recipe for a special occasion. Fresh mint leaves add a pop of color and fresh aroma that brightens the plate.

Side Dishes

Pair these muffins with a cup of freshly brewed coffee or a warm herbal tea for a cozy breakfast or afternoon snack. For a more substantial treat, serve alongside yogurt topped with honey and fresh berries to complement the muffins’ tang.

Creative Ways to Present

Lay your muffins on a rustic wooden board with small bowls of butter, cream cheese, or jam for a charming brunch display. You can even slice the muffins in half and lightly toast them to create mini rhubarb muffin sandwiches with cream cheese spread inside.

Make Ahead and Storage

Storing Leftovers

To keep your Rhubarb Muffins Recipe tasting fresh, store leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigeration is an option but expect a slight change in texture.

Freezing

Wrap each muffin individually in plastic wrap or foil then place them in a freezer-safe bag to freeze for up to 3 months. When you’re ready for a snack, thaw at room temperature or warm them gently in the oven.

Reheating

Reheat your muffins in a preheated 325°F (160°C) oven for about 5 to 7 minutes to bring back their soft, freshly-baked charm. Avoid microwaving if possible, as it can make the texture chewy.

FAQs

Can I use frozen rhubarb for this Rhubarb Muffins Recipe?

Absolutely! Frozen rhubarb works perfectly—just be sure to thaw and drain any excess liquid before folding it into the batter to avoid soggy muffins.

What can I substitute buttermilk with?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for a few minutes before using.

How do I prevent rhubarb from sinking to the bottom?

Lightly tossing the chopped rhubarb with a bit of flour before folding it into the batter helps suspend the fruit evenly throughout your muffins.

Can I make this recipe vegan?

Yes, with a few swaps: use a plant-based butter, flax or chia eggs instead of regular eggs, and a non-dairy milk with an acid like lemon juice as a buttermilk replacement.

Why did my muffins turn out dry?

Overbaking or overmixing the batter can cause dryness. Bake just until a toothpick comes out clean and mix ingredients until combined, but don’t overdo it.

Final Thoughts

This Rhubarb Muffins Recipe is just the kind of baking comfort that brightens mornings and sweetens afternoons. With its perfect balance of tangy rhubarb and tender crumb, it’s a fantastic way to bring a little joy and warmth into your kitchen. Give it a try—you might just find a new beloved classic!

“`

Rhubarb Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 26 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 12 muffins 1x

Print Recipe

Pin Recipe

Description

These delicious Rhubarb Muffins are a perfect blend of tart rhubarb and sweet, tender crumb, enhanced by a hint of cinnamon and a buttery base. Ideal for breakfast, brunch, or a snack, they offer a delightful balance of flavors and a moist texture. The optional coarse sugar topping adds a pleasant crunch to each bite.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Additional Ingredients

• 2 cups rhubarb, chopped (fresh or frozen)
• Optional: 1 tablespoon coarse sugar for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) to ensure even baking. Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
3. Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is creamy and smooth, which helps create a tender crumb.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to maintain an airy texture. Stir in the vanilla extract for flavor depth.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently until just combined to avoid overworking the batter which could make the muffins tough.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed, ensuring every muffin will have a nice tart bite.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. For an added crunchy topping, sprinkle with coarse sugar if desired.
8. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
9. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Notes

• Use fresh or frozen rhubarb; if using frozen, thaw and drain excess moisture to avoid soggy muffins.
• Do not overmix the batter to keep the muffins light and fluffy.
• For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use dairy-free butter.
• These muffins freeze well; store in an airtight container for up to 3 months.
• Replace all-purpose flour with a gluten-free blend for a gluten-free option.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American