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Rhubarb Muffins

Delicious and moist muffins bursting with the tart goodness of rhubarb, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped rhubarb

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper or muffin liners
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line muffin tin with parchment paper or muffin liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the chopped rhubarb.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Notes

For extra flavor, sprinkle some sugar on top of the muffins before baking.