Why You’ll Love This Recipe

These rhubarb muffins are incredibly easy to make and offer a unique twist on the traditional muffin. The tartness of the rhubarb adds a refreshing flavor that complements the sweetness of the muffin batter, creating a perfect balance. They are moist, soft, and just the right amount of sweet, with the added benefit of using a seasonal ingredient like rhubarb. Whether you’re a fan of rhubarb or new to it, these muffins will quickly become a favorite in your recipe collection.

Rhubarb Muffins

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 cup sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon

  • 1 large egg

  • 1/2 cup sour cream

  • 1/4 cup milk

  • 1/4 cup unsalted butter, melted

  • 1 tsp vanilla extract

  • 1 1/2 cups fresh rhubarb, chopped into small pieces

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray.

  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

  3. In a separate bowl, whisk the egg, sour cream, milk, melted butter, and vanilla extract until well combined.

  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

  5. Fold in the chopped rhubarb until evenly distributed.

  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes 12 muffins

  • Prep time: 10 minutes

  • Cook time: 18-20 minutes

  • Total time: 30 minutes

Variations

  • Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of these muffins.

  • Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use non-dairy milk and vegan butter.

  • Add-ins: For extra flavor, try adding a handful of chopped nuts (like walnuts or pecans) or a few chocolate chips to the batter.

  • Spices: If you love spice, try adding a pinch of nutmeg or ginger to the dry ingredients for a warming twist.

Storage/Reheating

  • Storage: Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week.

  • Freezing: You can freeze these muffins for up to 3 months. To freeze, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, thaw at room temperature or microwave for about 20-30 seconds.

FAQs

1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before adding it to the batter to avoid excess moisture.

2. Can I substitute the sour cream?

Yes, you can substitute the sour cream with plain yogurt or buttermilk for a slightly different flavor and texture.

3. Are these muffins suitable for breakfast?

Absolutely! These muffins are a great breakfast option with their balance of sweetness and tangy rhubarb. They pair wonderfully with coffee or tea.

4. Can I make these muffins without sugar?

If you want to reduce sugar, you can substitute with a sugar substitute, such as stevia or monk fruit. Keep in mind that the texture and flavor might slightly change.

5. How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done.

6. Can I add other fruits to the batter?

Yes! Strawberries, blueberries, or apples would all be great additions. Just chop the fruit into small pieces, so they blend well into the batter.

7. Can I use almond flour instead of all-purpose flour?

Almond flour can be used, but it will change the texture and make the muffins denser. You may also need to adjust the liquid to compensate for the moisture in the almond flour.

8. How can I prevent the rhubarb from sinking to the bottom of the muffins?

Toss the chopped rhubarb in a little flour before adding it to the batter. This will help it stay suspended in the batter while baking.

9. What can I do if the muffins are too dry?

If the muffins turn out too dry, try adding an extra tablespoon or two of milk or sour cream to the batter next time. You can also check your oven temperature, as it may be baking too hot.

10. Can I make mini rhubarb muffins instead of regular ones?

Yes, you can! If making mini muffins, reduce the baking time to about 12-15 minutes, or until a toothpick comes out clean.

Conclusion

These rhubarb muffins are a fantastic way to enjoy the tangy flavor of rhubarb in a sweet, soft, and fluffy muffin form. Perfect for breakfast or a snack, they’re easy to make and incredibly delicious. With simple ingredients and a few variations to suit your taste, these muffins are sure to become a favorite in your kitchen. Enjoy them fresh out of the oven or as a treat for later – either way, they’re sure to satisfy!

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Rhubarb Muffins

Rhubarb Muffins

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  • Author: Amina
  • Total Time: 30 minutes
  • Yield: Makes 12 muffins
  • Diet: Vegetarian
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Description

These easy-to-make Rhubarb Muffins combine the tangy flavor of fresh rhubarb with a soft, fluffy texture, making them the perfect treat for breakfast or as a snack. With a balance of sweet and sour, these muffins are ideal for any occasion and a fantastic way to enjoy the seasonal goodness of rhubarb. Perfect for those looking to try something new, these muffins are simple to prepare and can easily be customized to suit various dietary preferences.

Ingredients

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1 large egg

1/2 cup sour cream

1/4 cup milk

1/4 cup unsalted butter, melted

1 tsp vanilla extract

1 1/2 cups fresh rhubarb, chopped into small pieces

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

  • In a separate bowl, whisk together the egg, sour cream, milk, melted butter, and vanilla extract until well combined.

  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.

  • Fold in the chopped rhubarb, distributing it evenly throughout the batter.

  • Divide the batter evenly into the muffin cups, filling each about 2/3 full.

  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  1. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
  2. To make these muffins vegan, swap the egg for a flax egg and use non-dairy milk and vegan butter.
  3. Add-ins like walnuts, pecans, or chocolate chips can provide extra flavor and texture.
  4. Experiment with spices like nutmeg or ginger for an additional twist.
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

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