Description
These easy homemade rhubarb muffins are moist, fluffy, and packed with tart rhubarb flavor. Perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped rhubarb until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, you can increase the sugar to 1 1/4 cups.
- If desired, you can add a crumb topping by mixing 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons of butter until crumbly, and sprinkle it on top before baking.
Keywords: rhubarb muffins recipe, easy homemade rhubarb muffins, rhubarb muffin recipe, quick rhubarb muffins, moist rhubarb muffins, breakfast muffins