Rhubarb Muffins
Rhubarb muffins are a delightful treat that perfectly blends tangy rhubarb with a sweet, tender crumb. Ideal for breakfast or an afternoon snack, these muffins evoke warm memories of family kitchens and are simple to prepare. With each bite, enjoy the vibrant flavors enhanced by fresh ingredients, making them a favorite in any household.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup whole milk
- ⅓ cup unsalted butter (melted)
- 1 cup fresh rhubarb (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
- In another bowl, beat the egg, then mix in the milk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.
- Spoon the batter into the prepared muffin tins about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg