Description
Easy Rhubarb Muffins are a delightful blend of tangy rhubarb and sweet flavors, creating soft and fluffy treats perfect for breakfast or snacks. These muffins fill your kitchen with a delicious aroma, making them irresistible to anyone nearby. With their vibrant pink centers and golden tops, they are not only a joy to eat but also a feast for the eyes. Enjoy them warm with coffee or tea, or as an afternoon pick-me-up.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk (or almond/oat milk)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh rhubarb, chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt until fully combined.
- In another bowl, mix melted butter, eggs, and milk until smooth.
- Gently combine the wet ingredients with the dry ingredients until just mixed; avoid overmixing.
- Carefully fold in the chopped rhubarb.
- Spoon the batter into the muffin tin and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For added flavor, consider mixing in cinnamon or nuts. - Store leftovers in an airtight container for up to three days or freeze individually wrapped for up to three months.