Description
These Rhubarb Muffins are tender, moist, and perfectly spiced with cinnamon. Filled with tart rhubarb chunks and topped with a crunchy coarse sugar sprinkle, they make a delicious breakfast treat or snack. Easy to prepare and baked to golden perfection, these muffins balance sweetness and tang beautifully.
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 granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Other
- 2 cups rhubarb, chopped (fresh or frozen)
- Optional: 1 tablespoon coarse sugar for topping
Instructions
- Prepare the Oven and Muffin Tin: Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners for easy removal and even baking.
- 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 packed brown sugar until creamy and smooth, creating a light base for the batter.
- Add Eggs and Flavoring: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for added aroma and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, mixing gently until just combined to avoid overworking the batter.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter so it is evenly distributed without breaking up the fruit too much.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. Sprinkle each with coarse sugar if you want a crunchy top texture.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature for best flavor.
Notes
- Use fresh or frozen rhubarb, but if frozen, thaw and drain excess moisture before adding to prevent soggy muffins.
- Ensure butter is softened but not melted for proper creaming with sugar.
- Do not overmix the batter to keep muffins tender.
- Coarse sugar topping is optional but adds a nice crunch and sweetness contrast to the tart rhubarb.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
