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Quick Rhubarb Muffins

Delicious Quick Rhubarb Muffins for a Perfect Spring Snack

Delight in these Quick Rhubarb Muffins, a tasty treat that captures the essence of spring.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-purpose Flour Substitute with whole wheat for a heartier texture.
  • 3/4 cup Granulated Sugar Can be blended with brown sugar for extra depth.
  • 1/4 cup Brown Sugar Use light or dark interchangeably.
  • 2 teaspoons Baking Powder Double-check freshness for best results.
  • 1 teaspoon Baking Soda Works magic with acidic buttermilk for leavening.
  • 1/2 teaspoon Salt Boosts the overall flavor.
  • 1 cup Buttermilk Replace with milk plus vinegar or lemon juice if needed.
  • 1/3 cup Vegetable Oil Swap for melted butter for added flavor.
  • 1 large Egg For egg-free option, consider using applesauce.
  • 1 teaspoon Vanilla Extract
  • 2 cups Fresh Rhubarb Only freeze if properly thawed and drained.
  • 1/2 cup Chopped Walnuts Optional; omit or swap with chocolate chips if desired.
For the Crumb Topping
  • 1/4 cup Sugar Add to the mix for extra texture.
  • 2 tablespoons Butter Use olive oil for a dairy-free variant.
  • 1 teaspoon Cinnamon Offers warm, comforting notes.

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your muffin pan or line it with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, blend together the brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth.
  4. Gently fold the dry mixture into the wet ingredients until just combined.
  5. Carefully fold in the fresh rhubarb and chopped walnuts.
  6. Spoon the batter into the prepared muffin cups, filling them almost to the top.
  7. Mix together sugar, melted butter, and cinnamon for the crumb topping and sprinkle over the muffin batter.
  8. Bake for approximately 25 minutes or until golden brown and a toothpick comes out clean.
  9. Let muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These muffins freeze beautifully, so make a big batch for future cravings!

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