Rhubarb Muffins Recipe
Introduction
These rhubarb muffins are a delightful blend of tart and sweet, perfect for springtime or any day you crave a fresh, fruity treat. Soft and tender with bursts of rhubarb in every bite, they make a great breakfast or snack option.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 cups chopped rhubarb (fresh or frozen, drained)
- 1 tsp vanilla extract (optional)
- 2 tbsp coarse sugar (or cinnamon sugar)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In another bowl, cream the softened butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract if using.
- Step 4: Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring just until combined. Gently fold in the chopped rhubarb to keep them tender.
- Step 5: Spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar or cinnamon sugar for a crunchy finish.
- Step 6: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a sweeter touch, add 1/4 cup of brown sugar to the batter or substitute half the granulated sugar with honey.
- If you prefer a less tart flavor, try mixing rhubarb with an equal amount of diced strawberries.
- Make sure to drain frozen rhubarb well to avoid adding extra moisture to the batter.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm gently in a microwave or oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh and frozen rhubarb interchangeably?
Yes, both fresh and frozen rhubarb work well in this recipe. Just make sure to drain and pat dry frozen rhubarb to prevent soggy muffins.
What can I substitute for buttermilk?
If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
Print
Rhubarb Muffins Recipe
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
Description
These Rhubarb Muffins are a delightful combination of tart rhubarb and sweet, tender crumb. Perfect for breakfast or a snack, they are moist and flavorful thanks to the buttermilk and a hint of vanilla. Topped with crunchy coarse sugar, these muffins bring a wonderful texture contrast and a touch of sweetness to balance the rhubarb’s natural tang.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 tsp vanilla extract (optional)
Fruit
- 2 cups chopped rhubarb (fresh or frozen, drained)
Topping
- 2 tbsp coarse sugar (or cinnamon sugar)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with muffin liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air which helps the muffins rise. Next, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract if using.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing which can make muffins tough.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, ensuring even distribution without breaking down the fruit too much.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising. Sprinkle the tops of each muffin with coarse sugar or cinnamon sugar to add a crunchy, sweet topping.
- Bake: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Cool: Allow the muffins to cool in the pan for about 10 minutes, then transfer them onto a cooling rack to cool completely or serve warm.
Notes
- Use fresh or well-drained frozen rhubarb to avoid excess moisture which can affect muffin texture.
- If buttermilk is unavailable, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
- Do not overmix the batter to keep the muffins tender and light.
- For extra flavor, cinnamon sugar can be used instead of plain coarse sugar on top.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: rhubarb muffins, muffin recipe, baking muffins, breakfast muffins, rhubarb dessert
