Description

Rhubarb muffins are a delightful balance of sweet and tart, perfect for breakfast or a cozy snack. With their soft texture and vibrant pink rhubarb flecks, these easy-to-make treats evoke the warm memories of spring baking. Enjoy their irresistible aroma as they bake, and savor the comforting taste of home in every bite. These muffins are not just delicious but also visually appealing, making them a great addition to any table or gathering.

Ingredients

Scale

1 cup fresh rhubarb (chopped)
2 cups all-purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
1/3 cup melted butter

Instructions

Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and mix in the melted butter and milk until well combined.
Pour the wet ingredients into the dry ingredients, gently folding in the chopped rhubarb until just combined.
Spoon the batter into muffin tins, filling each about two-thirds full.
Bake for 20-25 minutes or until golden brown on top and a toothpick inserted comes out clean.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (approximately 75g)
Calories: 150
Sugar: 8g
Sodium: 180mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: For added flavor, consider mixing in a splash of vanilla extract or some chopped nuts. You can substitute diced apples or berries for rhubarb if you prefer a different fruit. Store leftover muffins in an airtight container at room temperature for up to three days.