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Moist Rhubarb Muffins

These moist rhubarb muffins combine a delightful tanginess from fresh rhubarb with a soft and fluffy texture, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups rhubarb, chopped Fresh rhubarb is best
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cups butter, softened Can substitute with vegetable oil or coconut oil
  • 2 large eggs Can substitute with flaxseed meal or applesauce
  • 0.5 cups milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. Wash and chop the rhubarb into small pieces. If desired, sprinkle a tablespoon of sugar over the rhubarb and set aside for a few minutes.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Mixing
  1. Add the eggs one at a time, mixing well after each addition, then add the milk and vanilla extract.
  2. Gradually stir in the dry ingredient mixture until just combined.
  3. Gently fold in the chopped rhubarb until evenly distributed.
Baking
  1. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds to revive texture.