Rhubarb Muffins
Tender muffins filled with tart rhubarb, perfect for breakfast or brunch. Easy to make and budget-friendly, these muffins capture the essence of home baking.
Ingredients
Muffin Ingredients
- 1 cup diced rhubarb Fresh or thawed if frozen
- 1.5 cups all-purpose flour
- 1 cup sugar For the muffins
- 0.5 cup butter, softened At room temperature
- 2 large eggs At room temperature
- 0.5 cup milk At room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon For the batter
Topping Ingredients
- 0.25 cup sugar For topping muffins
- 1 teaspoon ground cinnamon For topping muffins
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, milk, and vanilla extract, mixing until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually incorporate the dry mixture into the wet mixture, stirring just until combined.
- Fold in the diced rhubarb gently.
Baking
- Divide the batter evenly among the muffin cups, filling each cup about two-thirds full.
- In a small bowl, mix together the topping ingredients and sprinkle over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Serve warm with cherry jam or butter. Store in an airtight container for up to 4-5 days, or freeze individually for up to 3 months. Thaw overnight in the fridge or reheat in the microwave.