Description

These light and fluffy rhubarb muffins are the perfect balance of sweet and tart. With a soft crumb and a hint of cinnamon, they bring a refreshing zing to every bite. The rhubarb gives these muffins a burst of flavor, making them ideal for breakfast or a snack.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg

1/2 cup milk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups rhubarb, chopped

1 tablespoon all-purpose flour (for tossing the rhubarb)

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing!
In a small bowl, toss the chopped rhubarb with 1 tablespoon of flour to coat. Gently fold the rhubarb into the muffin batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin 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 best results, make sure not to overmix the batter to keep the muffins light and fluffy.

If using frozen rhubarb, make sure to thaw and drain it before adding it to the batter to avoid excess moisture.

If you prefer a nuttier flavor, you can substitute half of the all-purpose flour with whole wheat flour.

You can customize the muffins by adding other fruits or nuts, like blueberries or chopped walnuts.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 14g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg