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Classic Rhubarb Muffins

These Classic Rhubarb Muffins capture the essence of spring with their tangy-sweet flavor, making them perfect for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup fresh rhubarb, chopped Can substitute with chopped strawberries or apples.
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar Adjust based on tartness of rhubarb.
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.5 cup milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, eggs, milk, and vanilla extract, whisking until smooth.
  4. Pour the wet mixture into the bowl of dry ingredients, stirring gently until just combined. It’s okay if there are a few lumps.
  5. Carefully fold in the chopped rhubarb, ensuring an even distribution.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to finish cooling.

Notes

These muffins can be enhanced with a dollop of clotted cream or light spread of butter. Store in an airtight container for up to three days or freeze for longer storage.