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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed, ensuring every muffin will have a nice tart bite.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. For an added crunchy topping, sprinkle with coarse sugar if desired.
- 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.
- 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
