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
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
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In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, whisk together the egg, sour cream, milk, melted butter, and vanilla extract until well combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
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Fold in the chopped rhubarb, distributing it evenly throughout the batter.
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Divide the batter evenly into the muffin cups, filling each about 2/3 full.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- To make these muffins vegan, swap the egg for a flax egg and use non-dairy milk and vegan butter.
- Add-ins like walnuts, pecans, or chocolate chips can provide extra flavor and texture.
- 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
