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Moist Rhubarb Muffins

Delightful muffins bursting with tangy rhubarb and a tender crumb, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened (or a Halal-friendly substitute)
  • 1 cup milk (whole or low-fat)
  • 1 large egg
Fruits
  • 1 cup fresh rhubarb, chopped (tender and fresh is best)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until evenly blended.
  3. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the egg and milk until just combined, being careful not to overmix.
  5. Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just incorporated. Fold in the chopped rhubarb.
  6. Grease a muffin pan or line it with paper liners. Spoon the batter into each muffin cup, filling them about three-quarters full.
Baking
  1. Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a dairy-free option, swap milk with almond or oat milk, and use a plant-based butter alternative. Avoid overmixing after adding the flour mixture; this ensures airy and moist muffins.