Description
These Rhubarb Muffins are a delightful treat combining tart rhubarb with a tender, moist crumb spiced lightly with cinnamon. Perfect for breakfast, brunch, or a sweet snack, they offer a balance of tangy fruit and sweet muffin goodness with a crisp sugar topping optional for extra texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit
- 2 cups rhubarb, chopped (fresh or frozen)
Optional Topping
- 1 tablespoon coarse sugar for topping
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to ensure the muffins don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is creamy and smooth, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the muffins tender.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed. This will add tartness and moisture to the muffins.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups. If desired, sprinkle each with a tablespoon of coarse sugar to add a crunchy topping.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures they are fully cooked but still moist.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving to prevent sogginess and enhance texture.
Notes
- Use fresh or frozen rhubarb; if using frozen, do not thaw before adding to the batter to prevent excess moisture.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
- Do not overmix the batter to keep muffins light and fluffy.
- The coarse sugar topping is optional but adds a pleasant crunch and sparkle.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
