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Quick Rhubarb Muffins

Quick Rhubarb Muffins for a Delightful Spring Treat

Quick Rhubarb Muffins are an easy and delightful treat perfect for spring, combining tart rhubarb with a sweet muffin base.
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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 Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour for a nuttier flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 1 te teaspoon Baking Soda Can be omitted if using self-rising flour.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Brown Sugar Can substitute with granulated sugar, but adjust for richness.
  • 1 cup Buttermilk Substitute with milk plus a splash of vinegar or lemon juice.
  • 1/2 cup Vegetable Oil Can swap with melted butter for a richer taste.
  • 1 large Egg For a vegan option, replace with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 2 cups Rhubarb Green or red stalks can be used.
  • 1/2 cup Chopped Walnuts Optional; can be omitted for nut-free preference.
For the Streusel Topping
  • 1/4 cup Granulated Sugar Sweet topping component.
  • 1 teaspoon Cinnamon Adds warmth to the topping; adjust to taste.
  • 1/4 cup Melted Butter Binds the streusel topping.

Equipment

  • Muffin Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan with liners or grease it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat brown sugar, buttermilk, vegetable oil, egg, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just moistened; do not overmix.
  5. Fold in the chopped rhubarb and optional walnuts until evenly distributed.
  6. Fill each muffin cup nearly to the top with batter.
  7. Mix granulated sugar, melted butter, and cinnamon for the streusel topping and sprinkle over muffins.
  8. Bake for about 25 minutes or until tops spring back when touched; check with a toothpick.
  9. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use fresh rhubarb for the best flavor and avoid overmixing the batter to ensure tender muffins.

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