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Rhubarb Muffins

Delicious rhubarb muffins that perfectly blend sweet and tart flavors, ideal for breakfast or a snack.
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Course: Baking
Cuisine: American
Keyword: rhubarb muffins, baking, dessert, breakfast
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 200kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 1/2 cups chopped rhubarb

Instructions

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  • In a large bowl, mix the all-purpose and whole wheat flour, sugar, baking powder, and salt.
  • In another bowl, whisk together the buttermilk, vegetable oil, and egg until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Gently fold in the chopped rhubarb, being careful not to overmix.
  • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
  • Remove from the oven and let the muffins cool in the pan for 5 minutes.
  • Transfer the muffins to a wire rack to cool completely.
  • Enjoy your fresh rhubarb muffins warm or at room temperature!

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Fiber: 2g