Rhubarb Muffins
Soft, fluffy Rhubarb Muffins with a hint of cinnamon and a sweet brown sugar topping. An easy and delicious way to enjoy fresh rhubarb.
Servings 12
Calories 237kcal
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups chopped fresh rhubarb cut into ½ inch pieces
- 2 tbsp brown sugar light or dark
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.
- Add the wet ingredients to the dry and stir just until combined. Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups. Sprinkle the top of each muffin with a little brown sugar.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Nutrition
Calories: 237kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 241mg | Potassium: 101mg | Fiber: 1g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
