Rhubarb Muffins

These soft and fluffy rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. They are loaded with chunks of fresh rhubarb, have a lovely vanilla flavor, and only take 15 minutes to make!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 265

Author Lily Ernst

Ingredients

2 & 1/4 cups (285g) all-purpose flour
2 & 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter melted and cooled slightly
1 & 1/4 cups (250g) granulated sugar
2 large eggs
3/4 cup (180ml) milk
1 Tbsp vanilla extract
2 & 1/4 cups (250g) chopped rhubarb cut into 1/2-in chunks, divided
1-2 Tbsp coarse sugar

Instructions

Preheat oven to 375F. Line a standard muffin pan with paper liners.
In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
2 & 1/4 cups (285g) all-purpose flour, 2 & 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
In a medium bowl, whisk together the melted butter and sugar.
1/2 cup unsalted butter, 1 & 1/4 cups (250g) granulated sugar
Mix in the eggs, milk, and vanilla.
2 large eggs, 3/4 cup (180ml) milk, 1 Tbsp vanilla extract
Add in wet ingredients to the dry mixture and stir until just combined. Fold in 2 cups of the rhubarb.
2 & 1/4 cups (250g) chopped rhubarb
Divide batter among the liners. Top with the remaining rhubarb and sprinkle with coarse sugar.
1-2 Tbsp coarse sugar
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Muffins are best the day of, especially still warm from the oven. Leftovers can be stored in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.

Please note that because the muffins are so moist, the tops lose their crispiness pretty quick. You can reheat them in the oven at 350F for about 10 minutes to refresh them.

Nutrition