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Quick Rhubarb Muffins

Deliciously Quick Rhubarb Muffins for a Springtime Treat

Quick Rhubarb Muffins are a delightful treat for spring, balancing sweet and tart flavors with a crumb topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with gluten-free flour for a different texture.
  • 2 teaspoons baking powder Make sure it's fresh for the best rise.
  • 1 te teaspoon baking soda
  • 1/2 teaspoon salt Enhances flavor.
  • 3/4 cup brown sugar Can be swapped with granulated sugar.
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar.
  • 1/4 cup vegetable oil Can use melted butter for richer taste.
  • 1 large egg Can use a flax egg for a vegan option.
  • 1 teaspoon vanilla extract Feel free to omit for a simpler taste.
  • 1 1/2 cups fresh rhubarb Frozen rhubarb can be used if nicely thawed.
  • 1/2 cup chopped walnuts Omit for nut-free version or use pecans.
For the Topping
  • 1/4 cup sugar Contributes sweetness to the crumb topping.
  • 1 teaspoon cinnamon Adjust according to preference.

Equipment

  • muffin pan
  • mixing bowls
  • Electric mixer
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pans.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a larger bowl, blend brown sugar, buttermilk, oil, egg, and vanilla until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in chopped rhubarb and walnuts carefully.
  6. Scoop the batter into muffin cups nearly to the top.
  7. Mix sugar, melted butter, and cinnamon for the topping and sprinkle over muffins.
  8. Bake in the preheated oven for about 25 minutes until golden brown.
  9. Cool the muffins in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Store muffins in an airtight container for up to 2 days or freeze for up to 3 months.

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